Schnitzel is a tasty dish popular made with pork, veal or other cutlet and popular particularly in Germany and Austria.

Serves 2

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2 cutlets (veal, pork or chicken)
2 eggs, beat gentley with water (below)
1 tablespoon water
1/2 cup all purpose flour
1/2 cup panko bread crumbs
Salt and Pepper
4 sprigs of fresh thyme
1 cup vegetable oil
2 ounces unsalted butter


Set up a 3 separate plates for breading for the cutlets. One plate or small bowl for the egg wash, 1 plate for the flour and the final plate for panko crumbs.

Pound cutlets to 1/4″ thickness between 2 clear flexible cutting board mats or between 2 gallon sized zip lock bags.
Place cutlets on a plate and place the plate in the refrigerator for 30 minutes to dry the cutlets some. Drying the cutlets as above helps the breading stick to the cutlets.

Heat the oil in a medium saucepan over medium/high heat. Place cutlets in the pan when the oil is hot. Heat until the cutlets brown on the underside in approximately 5 minutes. Turn the cutlets and add the butter to the pan. Complete the saute' of the cutlets as needed for approximately 5 additional minutes. When the cutlets are cooked through, drain the cutlets on paper towel.

Serve cutlets with a few sprigs of fresh thyme on top and a lemon slice! Enjoy…

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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