How to make the best German Schnitzel?

Grab a meat tenderizer/mallet and pound the meat from both sides until it's an even ¼" thick. Optionally, season with salt and pepper.

Get three shallow bowls large enough to hold the meat pieces. Place flour in the first bowl, beaten egg in the second, and breadcrumbs in the third.

Working with one piece at a time, coat the meat in flour, shaking off any excess. Then dip it in the beaten egg, followed by the breadcrumbs. Set it aside and repeat with the remaining pieces.

Preheat a pan or skillet and add enough oil.

Fry the schnitzels in the hot oil, working in batches if needed, until they turn golden brown on one side. Flip them over and fry until the second side is golden brown as well.

Serve with potato salad and enjoy!