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A breaded pork schnitzel with lemon, herb rösti, and a side salad
Breading and Shallow-Frying

Pork Schnitzel with Herb Rösti

Prep 25 min Cook 25 min Total 50 min Servings 4

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

Photo: Kritzolina, CC BY-SA 4.0, via Wikimedia Commons

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Pounding the cutlet thin means it cooks through before the crust goes dark. Squeezing the grated potato dry is what lets the rösti brown instead of steam.

Techniques in this recipe

Ingredients

Method

  1. 01

    Season the cutlets with salt and pepper. Set up flour, beaten egg, and breadcrumbs in three dishes. Coat each cutlet in that order and let them sit 10 minutes so the breading sets.

  2. 02

    Squeeze the grated potatoes dry in a towel. Toss with the parsley and the teaspoon of salt.

  3. 03

    Heat the butter in a skillet over medium. Pack the potatoes into four cakes and cook until deep brown on both sides, about 4 minutes a side. Keep them warm.

  4. 04

    Heat about 1/4 inch of oil over medium-high. Fry the cutlets until the crust is deep gold and the pork is cooked through, about 2 minutes a side. Drain on a rack.

  5. 05

    Serve with the rösti and a lemon wedge. A green salad belongs on the plate if you want one.

Notes & swaps

  • One hand stays in the egg. The other stays in the flour and crumbs. Crossing them makes a paste that never fries crisp.
  • The plate in the photograph has a small green salad. Oil and vinegar is enough.

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