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This recipe is very popular in European countries: in Austria it’s called schnitzel, in the US it’s called a cutlet. We cook cutlets with beef and pork, even with fish and chicken. The main thing the fillet/ or loin has to be thin.

It’s a great dish for a weekday dinner, 5-10 minutes to cook if the meat is ready to work with (not frozen)

Prep time:
Cook time:
Servings: 4 people


Cost per serving $1.08 view details


  1. Wash and tenderize the meat with meat tenderizer.
  2. ***Tip from Helen*** Cover the meat with the clear wrap and then use the smooth shaped side of the ”hammer” to tenderize the meat.***
  3. Season the meat with salt and pepper, cut into medium sized slices 6-7 inch long and 2-4 inch wide. (Or if your meat was cut before then leave as it is)
  4. Pour the flour in a disposable plate.
  5. In a separate deep dish beat the egg. (you may add 1 tablespoon of water for it to be beaten better and evenly). Season the egg mix with salt and pepper.
  6. Run the cutlet through the flour, then egg and then put on a hot frying pan (add the cooking oil just before putting your cutlets to fry).
  7. Fry the cutlets on each side until golden brown.
  8. Serve warm with mashed potato, rice or grilled vegetables.
  9. Enjoy!
  10. Helen @Helen's Cooking
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Nutrition Facts

Amount Per Serving %DV
Serving Size 118g
Recipe makes 4 servings
Calories 272  
Calories from Fat 165 61%
Total Fat 18.28g 23%
Saturated Fat 7.25g 29%
Trans Fat 0.0g  
Cholesterol 112mg 37%
Sodium 655mg 27%
Potassium 333mg 10%
Total Carbs 4.9g 1%
Dietary Fiber 0.3g 1%
Sugars 0.1g 0%
Protein 20.69g 33%


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