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Our grandmother's crispy schnitzels: always juicy, always perfect

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Our grandmother's crispy schnitzels: always juicy, always perfect recept

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  • Easy to prepare
  • 6 portions
  • 35 minutes
Jan, 17. 12. 2025

Do you love hearty cutlets with a crispy crust and juicy meat inside? This family recipe with a yogurt-and-sour-cream marinade and cheese guarantees you’ll only make them this way. The marinade tenderizes the meat, adds juiciness and flavor, and the breadcrumb coating fries to a beautiful golden color.

For 6 portions

Ingredients

Meat:

Marinade:

For coating and frying:

Video tutorial

Preparation procedure

  • Marinating In a bowl mix yogurt, sour cream, eggs, flour, grated cheese and garlic. Season with salt and pepper. Lightly pound the slices of meat, salt and immerse in the marinade so that they are completely coated. Cover and leave in the refrigerator for at least 1 hour, ideally overnight (12–24 h).
  • Coating Remove the meat from the marinade, let it drain briefly and coat thoroughly in breadcrumbs. For extra crispiness coat twice (press lightly).
  • Frying Heat a higher layer of oil in a pan to 170–175 °C. Fry the cutlets until golden on both sides 3–4 minutes per side (depending on thickness), then let them drain on a paper towel.
  • Serving Serve immediately with mashed potatoes, boiled potatoes, a light salad or just with bread and lemon.

Number of servings: 6–8

Total preparation time: 35–45 minutes active + 1–24 hours marinating

Difficulty: easy

Tips:

  • If you’re in a hurry, 60 minutes of marinating is enough, but a longer time will bring a juicier result.

  • The cheese in the marinade helps achieve a quick, even color and a more pronounced flavor – don’t skip it.

  • Baking in the oven: drizzle the coated cutlets with oil and bake at 200 °C for about 18–22 minutes (turn halfway).

Conclusion

These crispy cutlets with a yogurt marinade are a safe bet – the meat is tender, juicy and the coating crunches even after cooling. You can make the recipe any time during the week and with minimal work produce a Sunday flavor. Save it; we bet it will become your “only” schnitzel method.

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