Schnitzel Recipe

Learn how to make Traditional German Pork Schnitzel the way your favorite German restaurants make it. All the tips and tricks are included for making the absolute PERFECT schnitzel!

As much as I love to cook – and being from Germany – it would be unforgivably inexcusable, a total outrage, if I didn’t know how to make Schnitzel! After all, it’s the quintessential German dish. Every tourist to Germany has had Schnitzel and most fall in love with it. (I suppose there are the occasional odd individuals who don’t like it, and there’s sadly just no helping them).

Most Americans associate Schnitzel with Wienerschnitzel. “Wienerschnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal. This traditional German Schnitzel is prepared the same way as Austrian Wiener Schnitzel. The only difference – German Schnitzel is made with pork (my preference) instead of veal. As for where the Schnitzel originally came from…the technique of breading and frying thin cuts of meat is attributed to the Romans from around 1 BC. Another little tidbit: Austrians will be the first to admit that Wienerschnitzel doesn’t come from Wien (Vienna).

But whether it’s Schweineschnitzel or Wienerschnitzel, when it’s perfectly breaded, perfectly fried, and perfectly crispy, practically everyone loves a good Schnitzel! And now you can make it – perfectly – in your own kitchen!

Throughout the pictured recipe steps below, I’m going to share some tips and tricks with you that are important for achieving perfect results – like the kind of Schnitzel you’d get at a German restaurant – so be sure to read.

As already mentioned, Schnitzel is traditionally served with Spätzle and gravy, Pommes (fries), or Schwäbischer Kartoffelsalat (German vinegar-based potato salad – it’s the best!). Additionally, it’s usually served with a leafy green salad.

The most popular variations of Schnitzel is Jägerschnitzel (“hunter schnitzel”, served with a rich mushroom gravy), Zigeunerschnitzel (“gypsy schnitzel”, served with a zesty bell pepper sauce), and Rahmschnitzel (“cream schnitzel” served with a rich cream sauce).

All three are commonly found in German restaurants and both are positively delicious. When served plain, Schweineschnitzel (simply “pork schnitzel”) is usually garnished with a slice of lemon and a sprig of parsley, as pictured.

BEST German Schnitzel (Schweineschnitzel)

Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants!

Prep: 10min

Total: 16min

Serving Size: 1 serving

Nutrition Facts: calories 376 kcal, Carbohydrate 26 g, Protein 35 g, Fat 12 g, Saturated Fat 4 g, Cholesterol 171 mg, Sodium 244 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 4 boneless pork steaks or chops, (to make Austrian Wienerschnitzel use thin veal cutlets)
• salt and freshly ground black pepper
• 1/2 cup all-purpose flour combined with 1 teaspoon salt
• 2 large eggs, lightly beaten
• 3/4 cup plain breadcrumbs
• Oil for frying (use a neutral-tasting oil with a high smoke point)

Instruction:

1. Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
2. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.
3. Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don’t want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels “swim” in it.Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
4. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
5. Be sure to also try the popular Jägerschnitzel version!

Pork Schnitzel Recipe

The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center. Definitely serve with lemon wedges.

Prep: 20min

Total: 35min

Yield: 4

Ingredients:

• 2 lbs boneless pork chops (trimmed and sliced into 1/2″ thick cutlets)
• 1/3 cup all-purpose flour
• 1 Tbsp garlic salt (or sub with equal parts salt and garlic powder)
• 1/2 tsp paprika
• 1/2 tsp black pepper (freshly ground)
• 3 large eggs
• 2 cups panko bread crumbs
• Olive oil (canola oil or any high heat cooking oil to sauté)
• Lemon wedges to serve (don’t skip the lemons!)

Instruction:

1. Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.
2. Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
3. Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
4. Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness – juices should run clear. Serve with lemon wedges, or ranch for children.

How to make a perfect Schnitzel ✪ MyGerman.Recipes

FAQ

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