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Schnitzel With Noodles Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Austrian, German

Description

This classic Austrian and German recipe features tender pork or veal schnitzel, breaded and fried to golden perfection, served over buttery egg noodles seasoned with fresh parsley. It’s a delicious, easy-to-make dinner that combines crispy textures with comforting flavors, ideal for a satisfying main course.

Ingredients

Schnitzel

  • 4 boneless pork or veal cutlets (about 1/4-inch thick)
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon milk
  • 1 cup plain breadcrumbs
  • 1/2 teaspoon paprika
  • Vegetable oil or clarified butter for frying

Noodles

  • 8 ounces egg noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley (optional)
  • Lemon wedges for serving

Instructions

  1. Prepare the cutlets: Place the cutlets between two sheets of plastic wrap and pound them to about 1/8-inch thickness. Season both sides with salt and pepper to taste.
  2. Set up the breading station: Arrange three shallow dishes: one with the flour, one with the beaten eggs mixed with milk, and one with the breadcrumbs combined with paprika. This will make the breading process efficient and organized.
  3. Bread the cutlets: Dredge each cutlet first in flour, then dip it into the egg mixture, and finally coat it with the breadcrumb and paprika mixture, pressing lightly to ensure the crumbs adhere well.
  4. Fry the schnitzels: Heat about 1/4 inch of vegetable oil or clarified butter in a large skillet over medium heat. Fry the breaded cutlets for 2–3 minutes per side or until they turn golden brown and crisp. Once cooked, transfer them onto paper towels to drain excess oil.
  5. Cook the noodles: While frying, cook the egg noodles according to the package instructions. Drain the noodles thoroughly once cooked.
  6. Toss the noodles: In the same pot or a serving bowl, toss the hot noodles with unsalted butter and chopped fresh parsley if using. Season with salt and pepper to taste to enhance the flavor.
  7. Serve: Plate the breaded schnitzels over a bed of buttery noodles. Garnish with lemon wedges on the side to add a fresh, tangy flavor when squeezed over the schnitzel.

Notes

  • You can substitute chicken cutlets instead of pork or veal for a different protein option.
  • For extra crispy schnitzel, let the breaded cutlets rest for 5–10 minutes before frying to help the coating adhere better and crisp up nicely.

Find it online: https://slsrecipes.com/schnitzel-with-noodles-recipe/