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Berger Family Schnitzel

Photo by Collin Berger

My family has never cooked schnitzel before, but this year we decided to try something new. As a family, we really enjoy the food.

I used to live in Europe, and since everything was in such close proximity we would travel a lot. Some of my favorite trips were the ones I took to Germany, specifically to the city of  Munich. During my stay in Germany, my favorite food by far was schnitzel, a delicious, breaded thin cut of meat. 

While in Munich my family and I went sightseeing. I remember specifically visiting Hofbrӓuhaus, which is the largest beer hall in Munich. The architecture of the hall was beautiful both inside and out. 

Additionally, the lack of many cars in Munich, other than near the Bundesautobahn (Autobahn), made the city feel so peaceful. Even when there were cars it did not obstruct from Germany’s beauty. 

While in Germany we bought a cuckoo clock, which still hangs in my kitchen, always letting me know what time it is. My time living in Europe was some of the best times of my life, and this schnitzel reminds me of the many memories I made there. 



  • 4 (6 oz) chicken breasts
  • salt and black pepper
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup fresh breadcrumbs (pulse 3 slices of bread in blender)
  • ½ teaspoon garlic powder
  • canola or vegetable oil for frying
  • lemons and chopped parsley for decoration

Note: Breadcrumbs can be replaced by a premade store bought brand.


  1. Place the chicken between two sheets of plastic wrap and pound each piece until they are ¼ inch thick 
  2. Lightly season both sides of chicken with salt and black pepper
  3. To make breadcrumbs, pulse bread in the food processor until you get a crumb mixture. You can also use plain breadcrumbs if you don’t have fresh bread
  4. Place the flour, egg and breadcrumbs in three separate shallow bowls 
  5. Add garlic powder to breadcrumbs and mix to combine
  6. Preheat the oven to 200 F. Place the wire cooling rack on a baking sheet and set aside 
  7. Heat ¼ inch oil in a large skillet over medium-high heat 
  8. While the skillet is heating up, dip the chicken in the flour, eggs then breadcrumbs, coating both sides and all edges. Gently shake off excess breadcrumbs
  9. Cook two cutlets at a time until golden brown, about three minutes per side 
  10. Transfer to the wire rack and place in the oven for five to six minutes, while frying  the remaining cutlets 
  11. Squeeze fresh lemon juice and top with chopped parsley
  12. Serve while hot