Okay, everyone, here it is! Drumroll…
How to make 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 (nein danke). 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.
Don’t forget to check out this authentic recipe for Homemade German Spätzle.
Here is the link to the best Restaurant-Style Schwäbischer Kartoffelsalat to serve on the side!
The most popular variations of Schnitzel is Jägerschnitzel (“hunter schnitzel”, served with a rich mushroom gravy – recipe to come!), Zigeunerschnitzel (“gypsy schnitzel”, served with a zesty bell pepper sauce), and Rahmschnitzel (“cream schnitzel” served with a rich cream sauce).
Another heavenly option would be to use the recipe below for German Geschnetzeltes (omit the sliced pork) to serve with the Schnitzel and Spätzle. This sauce amazing!
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.
Let’s get started!
The first key to achieving the perfect Schnitzel is to pound it very thin, no more than 1/4 inch thick. The reason this is important is because you’ll need to fry it at high heat for a short period of time to get that perfect crispy crust without leaving the middle of the meat raw.
The easiest way to pound the pork chops is to lay them between two pieces of plastic wrap. Be sure to pound them using the flat side of a meat mallet.
Lightly sprinkle each side with salt and pepper.
Have all of the “dipping bowls” laid out at the same time so you can move from one to the other quickly. Lay out two plates and a shallow bowl: Fill with flour/salt, lightly beaten eggs, and plain breadcrumbs (not panko).
Dip the pork into the flour, coating all sides.
Next dip the pork into the egg mixture, coating all sides.
Then coat the pork with the breadcrumbs. The next key to achieving the perfect Schnitzel: Don’t press the breadcrumbs into the meat. Just softly coat the pork on both sides and all edges, and then gently shake off any excess.
The next key is to immediately fry the Schnitzels. Don’t let them sit in coating or the end result won’t be as crispy. You don’t need a ton of oil, but you need enough so that the Schnitzels can “swim”.
The final key is to make sure the oil is hot enough – but not too hot. It should be around 330ºF – test it with a candy thermometer. If it’s too hot, the crust will burn before the meat is done. If it isn’t hot enough, you’ll end up with a soggy coating. When the oil is hot enough it will actually penetrate the coating less and you’ll end up with a crispy “dry” coating instead of an overly oily one. The result will be a beautifully crispy coating with a tender and juicy interior, and that’s exactly what we want.
Remove the Schnitzel from the fry pan and place them briefly on a plate lined with paper towels. Transfer them to serving plates and garnish with slices of lemon and fresh parsley sprigs. Serve immediately with Spaetzle, French fries, or German potato salad and a fresh leafy green salad.
Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants!
- 4 boneless pork 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
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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.
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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.
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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.
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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.
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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.
This looks just fabulous! I am so happy to have found you. I just got back from the local Indian store where I bought Kalonji to make your chutney. My family is going to be in for a real treat this weekend when I use this to make your Mango Chicken! Thanks.
Hi Rhonda, I’m so happy you found my site as well! And I’m excited for your family – they’re going to be in taste bud heaven 🙂 The mango chutney has been an especially popular recipe and it goes beautifully with the chicken. My whole family loves it! Enjoy! Best, Kimberly
A few suggestions and things to try: 1) soak the meat in lemon juice for 10min (not longer) in the fridge, then proceed with the flouring step. 2) Always though keep meat cold, don’t let it warm up. 3) Use top quality oil then boost the fry temperature up to 360F. Use a candy thermo. When you put in the slice(s) you will lose at least 10-15F. The hotter temp. makes it crisper.
Note the higher temp. also permits one to use a little thicker filet of meat, if you so desire.
4) use coarse ground flour for the first step. 5) I use a saucepan, not a fry pan. Fill the oil 3x as high as the meat thickness. Much better results and you’ll find u are using about the same amount of oil. 6) It is your dinner, try turkey too. – The Poor Chef
Wienerschnitzel bitte… danke sehr :-).
I was born in Augsburg, spent a couple of years there, then returned to Heidelberg and later Schweinfurt for my teen years. Loved the country, the country side, the people, the horses and the food!!! Heidelberg especially so.
Nice to find your German recipes!
Hi Karen, and welcome! Heidelberg is a beautiful place indeed as is the entire country. I’m from Stuttgart but I also lived a few years near Heidelberg and in the Hamburg area. But my heart is in southern Germany – Swabia where I grew up, and Bavaria where my mom is from. Southern Germany is also where all the best food is, Swabia in particular. Germans from others regions may attempt to argue that, but that is the general consensus – and it’s true! 🙂 You know, I’ve had Wienerschnitzel maybe once or twice in my life. Schweineschnitzel (made with pork) is vastly more popular throughout Germany, it’s what I grew up with, and is my personal preference. But Wienerschnitzel is identical in every other respect and this recipe can be used with veal as well. Hope you’ll return often and give some of these recipes a try! Best, Kimberly
Hi there, I’m Canadian with German heritage, my husband is from Stolberg, near Aachan. I’m looking for a recipe for Mutzen. My mother in law made this every year but she never had a written recipe, she thought me all the other German recipes but for some reason we never made this one together, she passed away 5 years ago we have never been able to find her recipe….hope someone can help with a good recipe.
Hello, yes I do! These fried doughnut-like pastries are popular throughout all of Germany, especially around Fastnacht, and each region has their own name for them. In this case Mutzen is from Rheinland. Here’s a traditional recipe:
1 cup Quark (nearly impossible to find here but you can substitute fromage frais, fromage blanc, mascarpone cheese (much richer), or 3/4 cup ricotta combined with 1/4 cup full fat sour cream)
2 medium eggs
1 1/4 cup sugar
1 teaspoon vanilla extract
1 tablespoon rum (optional)
1 cup all-purpose flour
1 teaspoon baking powder
Oil for deep frying
Powdered sugar
Combine the flour and baking powder and set aside. Add all the other ingredients in a stand mixer and mix to combine. Gradually add the flour mixture and knead until the dough comes together then knead for a couple more minutes. Have the oil already heated to 360 degrees F. Form the batter into small balls (about 2 teaspoons’ worth), carefully drop them into the oil and fry until golden brown. Place the fried Mutzen on paper towels and immediately sift powdered sugar over them.
Happy Mutzen-making! 🙂
My son in law was posted to Heidelberg a few years ago. I had my 1st schnitzel(pork) when I went to visit. It was delicious!!! Also my grand daughter bought a buttered pretzel every day on her way to school. I fell in love with Heidelburg. I make this recipe all the time and sometimes I add some grated lemon rind to the crumbs. Never had a problem with burning ; must be doing something right!
Thank you, Sheila, I appreciate the feedback! Heidelberg is a special place, I love it, too 🙂 The castle and setting is just beautiful. So happy your son and granddaughter have the opportunity to live there for a while.
This brings back good memories. My two younger brothers were born in Frankfurt and Munich, and we also lived in Heilbronn and Mannheim. Schnitzel and potato salad. Yum!
Good memories associated with good food are some of the best, Daniel! And this reminds me – again – that I need to post that Rotkohl (red cabbage) recipe! (*Note to self: Post the recipe! Soon!)
Hi, I too am happy that I found your site. Lived in Stuttgart for 10 yrs. Moved to USA and bought German food from germandeli.com. Now I moved to Canada and can’t afford to import anything really 🙁 I’m glad I can finally find a good recipe site that I can make all of those things I love. Now, do you have a good German pretzel recipe :p doubt I can come close to getting it right. Much thanks!
Hello, Josie and welcome! That’s so wonderful that you had the privilege of spending 10 years in Stuttgart. It’s such a beautiful area and I regularly get homesick. Oh yes, nothing beats a freshly baked German pretzel! Thus far I haven’t had much incentive to because I happen to live right next to a German bakery here in WA, so they keep me happily supplied 🙂 But you’re right, I should definitely add a recipe to my site! In the meantime, I have several German recipes on here and many, many more to come! So happy to have you on board! Best, Kimberly
Where in WA is your German bakery?
There are a couple – one is at Pike Place Market in Seattle and the other is about an hour south of there in Lakewood. Both of them sell baked goods, German meats and sausages, and grocery products. I’m not positive but I think the one in Lakewood has a larger selection of German cakes than the Seattle location because they have their own separate little Konditorei.
I was born in Munich and know what you mean by missing good German Food. Over the years a lot of stores are starting to carry German products. You can find the Pretzel at Sams Club actually. Just put in the oven to make them as crispy as you like and enjoy with butter. We eat this German breakfast every weekend 🙂
~Alexandra
Hi, Alexandra! Yes, it’s very nice to be able to find the occasional German item here and there. Really I’ve just mainly been able to find things in a local German store where I live. What was really excited though was going to Victoria, British Columbia last month and the Walmart there had a dedicated German section!! There wasn’t a huge selection, but boy was it exciting! Now if only the Walmart’s here in WA would do that…not crossing my fingers 😉
Hi, i am from Frankfurt am Main and there are lots of pretzel recipes on Pinterest. But I will look mine up and post it here as well. As long as you are okay with yeast dough they are easy to make.
This looks amazing, but how can you make the mushroom gravy for the schnitzel? I looked at the hunters pork chops but you use the drippings from the frying to make the gravy, but you don’t really fry the schnitzel the same way?
Hi Sue! Good point. Most people don’t have beef drippings on hand like they used to in olden days. So you would just start from step #5 and make the rich roux, ensuring the butter/flour mixture is a rich caramel brown for optimal flavor. It will taste great!
Your Schnitzel looks great!
Thanks so much, Carrie, and thank you for stopping by!
Schnitzel looks wonderful. My Polish grandparents cooked alot of German foods which I miss so much. This has encouraged me to give it a try. Thank you.
Thank you and I hope you will give it a try!
My Grandmother (from Germany hardly spoke english) would use graded parmesan cheese in her breading and never used flour. Do you know if this is traditional from some part of Germany or just her own twist? It was delicious!! And she always made a gravy using the same oil/butter from the frying pan with white wine, lemon, milk and flour. Is this traditional as well? or just another twist? Honestly, her Schnitzel and Red cabbage was the best I have ever had including the expensive German restaurants I have been to.
Hi Karl, the Parmesan and wine-lemon sauce are not traditional ways of making Schnitzel in any region of Germany, but it sure sounds delicious! What she made sounds more Italian than German influenced (which is actually where the concept of pounding, breading and frying thin cuts of meats originated). I hope you were able to get her recipe – great family recipes are treasures. If not, I may need to add it to my (growing to the point of over-flowing) “Make a Request” list, because it sounds too good not to make! 🙂 That recipe would lend itself especially well to chicken.
Karl, not sure if you’ll see this, but here’s hoping. When you mentioned the Schnitzel coated in parmesan cheese it kind of brought to mind Kasehanchen (sorry, my laptop can’t manage umlauts). If you want to reproduce your grandmother’s recipe, you might want to start there.
So glad I found this! I turned it into a sandwich on a pretzel roll with some Gulden’s mustard for my family to enjoy. A friend of mine that is heavily involved in our German Heritage society suggested the use of ground up corn flakes versus bread crumbs. I may try it that way next.
Schnitzel sandwiches are fabulous, Andrew! Cornflakes are definitely not traditional but as I always say, the most important thing is that it tastes good!
Love your schnitzel recipe. Can’t wait to try the sauce recipes
Thanks so much, Debby! Happy cooking!
Made this today and added a twist…topped the schnitzel with lemon slices and encrusted goat cheese medallions. Sides were fresh green beans with garlic and sea salt and roasted new potatoes. This dinner is a winner. Definite hit with the family. Make sure to get the oil the right temperature.
That sounds yummy! And yes, oil temperature is crucial. Thanks for the feedback!
I grew up in Stuttgart and I love German cooking. Schnitzel is one of my favorites.
That’s great! Mine, too 🙂
I’m so glad to find your site. I’m from German ancestors and treasure the recipes from my grandparents. I’m looking for a recipe my grandmother called apple dumplings and dip. The “dip” was made with milk and sugar and I’m not sure what else do you know this recipe? I would appreciate any help you could give. We also love the schnitzel. Yum to all German food.
Hi, Dee, I’m happy you found my site, too! The recipe that comes to mind that are Apfelkrapfen. Give that a “google” and see if that’s what you’re looking for, you’ll see several recipe options. I’m not sure what the dip part is. These are generally just eaten as is. I would imagine the dip part was your grandmother’s own touch.
It has been over 30 years since the German Delicatessen on Robson Strasse in Vancouver, B.C. Canada, closed its doors. They made a schnitzel sandwich that I have been looking for ever since. Nothing has come close after travelling the world. Yours looks very similar and I will give it a try. Will let you know!!!
Please do, Mineo! There’s nothing complicated about making a good Schnitzel. The process is very basic but a few tips – mentioned in the post – need to be followed to get the right results. Happy cooking!
Hi Kimberly,
I’m cooking your Schnitzel tonite, but I”ve notice in one statement you say to stand after crumbing, then cook start away.
I like to put in frig for awhile, should I do this.
Hi Sue, I don’t think I said anywhere to let it sit. In the pictured instructions and in Step 3 I emphasize the importance of frying the Schnitzel immediately after breading in order to achieve a crispy crust. If you’ve already refrigerated it, don’t despair, it will still taste wonderful. Happy cooking and enjoy!
This does look great but Schnitzel is Austrian not German.
Hi! It actually isn’t either Austrian or German, it’s Roman. But Austria is traditionally associated with Wienerschnitzel, which is strictly veal, not pork. And Austrians will even tell you that it did not originate in Wien (Vienna). If you read the post you’ll find the explanation.
Made this for lunch today and it was delicious! Thanks for the great recipe!
Wonderful! I’m so glad to hear that, Natasha, thanks for the feedback!
Hi! I am from sunny South Africa. I am so happy that I found your site. I made your schnitzel last night with our traditional pap and my family loved it. Next time I,ll make it with your food, I,ll let you know. Thank you.
Greetings to South Africa! I’m thrilled you found my site and am happy you enjoyed the first recipe you tried. I really appreciate the feedback, thanks so much!
Made this Schnitzel today and it was AMAZING. Reminded me of the kind I would have while living in Sachsen. Thanks so much for the recipe. It made us very happy!
I’m thrilled to hear that, Eric! Sachsen is a beautiful part of Germany and that’s wonderful that you had the opportunity to live there. Thanks so much for the feedback!
Mmm Lecker Lecker! I’m making some for Mittagessen! Danke!!
That’s my kind of Mittagessen, Dave! Happy cooking!
Vielen Dank! Just made it! Sehr gut!!! I have friends in different parts of Deutschland (have been there 7 times and love it and I’m obsessed with their food..Currywurst, Schnitzel, etc and Turkish Döner! ) I recently made Semmelknödel. It was much easier than I thought and if I can make it anyone can LOL Thanks again!! Mach’s Gut–Dave 🙂
Fantastic, I’m so happy to hear it was a hit, Dave! I know, I really can’t get enough of German food either. And yes, the Döner’s in Germany are the BEST!! Thanks so much for your feedback!
This looks super good, can’t wait to make it!! My Oma has made this a couple times and its delicious!! I have a question for you though, I’m making this for my Adv. Culinary family meal project and I’m not sure what to make as a side dish. For one I’m making German potato salad but I’m drawing a blank for the second. Can you help me any?
Hi Karic! Most typically in German restaurants this would be served with French fries and a leafy green salad. German potato salad is great option, too, and you could still include the green salad with it. Happy cooking!
Alright thank you!!!
I loooove Schweineschnitzel! I used this recipe to make a German meal for my family when I went home for Christmas (I live in WA, as well!) and it was a huge hit. I made it with Spätzle, Rotkohl, a nice salad, and Schwarzwälder Kirschtorte for dessert. My family is almost all German, although we’ve been in the US for a few generations, and I’ve been trying to connect with my heritage through cooking and attempting to learn the language so I can speak a little if I ever get to visit Germany again. I love your recipes, so please post more if you have them!
Hi Mallory, I’m so thrilled to hear the Schnitzel was a hit, and the meal you prepared sounds sooooo delicious! I wish I had been one of your dinner guests! 🙂 Cooking authentic German food is a perfect way to connect with your heritage and best of luck with learning the language. I’ll tell you, I grew up speaking German and English fluently so I don’t know any differently, but my non-English speaking friends tell me that English is much harder! English has such crazy, inconsistent rules and ways of pronouncing things, you know? Although German grammar is atrociously difficult, at least the words are all pronounced phonetically! Thanks so much for the compliment and happy cooking! (Oh yes, many more recipes to come 🙂
We just had these tonight and they were delicious, thanks for sharing your recipe
Wonderful, Ursula, I’m so glad you enjoyed them and really appreciate the feedback!
I never found the recipe for the gravy from drippings (like my Austrian grandmother used to make). Very disappointed.
Never mind, I found it with Hunter’s Pork Chops
Excellent! Happy cooking, deirdret!
We were stationed in Germany 1976-1980 and used to go to this little place and order Sahneschnitzel (I think that’s the correct spelling.) It had little slices of mushrooms in a white cream sauce, maybe a type of gravy, but not gravy like we have here in Texas.
Yes, Sahneschnitzel is another terrific version!
I have been trying to “get it right” for awhile now. I wasn’t using the oil… not too much but just enough! Vielen Dank! Sahneschnitzel is another favourite…and if i could get away with Rotkohl, Spaetzle and Kaesller every night, I would!
We think alike, Sharon! 🙂
So I’m not quite ambitious enough to attempt these from scratch yet, but there is a wonderful German deli in town that sells the schnitzel all ready to fry (fresh of course). I realize they probably won’t be as crispy, but I’m willing to risk it. My question is, what kind of oil do you use to fry them? When I lived in Germany I was just a child, and unfortunately, didn’t pay attention to that kind of thing, but I know when it tastes right, and I imagine the type of oil could have an effect on flavor…
Hi Stephanie! You’ll want to use a flavorless oil. There are a few options, the cheapest being vegetable (soybean), corn and canola. I personally avoid those like the plague because they’re really unhealthy oils, especially for high heat cooking. If you’re concerned about the health factor, I use avocado oil for high heat cooking like frying Schnitzel. Unfortunately it’s expensive, but I have found a great deal on it at Costco which is where I now buy it. It’s the best deal by far. Happy cooking!
My son just returned home to Indiana from a two week college immersion trip to Tubingen. He brought be back a regional cookbook, but it is German so I can’t read it. Glad to find your site to help me make some of his favorite meals from his trip. We joked that the schnitzel is very similar to the breaded tenderloins we put on sandwiches in Indiana.
Hi Trudy, Tübingen is just a few minutes south from where I’m from in Stuttgart, Germany. Hope your son had a good time! Those breaded tenderloin sandwiches may very likely be of German influence. I’m so glad you found my site as well – happy cooking! Best, Kimberly
Hi Kimberly you said above you would give the recipe for German mushroom gravy I did not see it could you please let me know how to make it please
Hi, you can use this recipe and just omit the pork. Be sure to let the flour/butter mixture reach a rich golden brown for optimal flavor. Recipe: http://www.daringgourmet.com/2013/03/26/german-creamy-mushroom-pork-hunters-sauce-with-spaetzle/
Just booked marked your page.. :-). I had an exchange student visit for the summer 28 yrs ago.. She was 15 and from Germany. Well, she and her 8 yr old daughter (doesn’t speak English yet) are visiting my wife and I now, .. I plan on making schnitzel tonight for dinner.. Came across your page and feel so lucky to have… Thank you for this recipe, as well as, all the others I will be trying.. 🙂 Gutes Essen…
Wonderful! I’m so happy you found my site and look forward to seeing you around 🙂
The schnitzel was a huge hit!! Thank you again.. 🙂
Wonderful, thanks so much for your feedback!
This recipe is almost identical to recipes for breaded tenderloin sandwiches that you seem to only find in Indiana, central Illinois and Iowa. I believe they are indeed of German influence as you suggest above. The only difference is you eat the meat on a bun with condiments like ketchup, mayo, tomato, lettuce, onion and pickle. They are absolutely delicious when made properly (i.e.. crispy on the outside, tender on the inside). Another difference is the egg wash is usually flavored with garlic, onion powder, pepper, etc and the bread crumbs are panko crumbs or ground up saltine crackers (my fav). Those variations on this traditional schnitzel recipe do provide more flavor. Do think you could make these in a deep fryer rather than pan frying. When making more than two servings I have difficulty getting consistent crispiness across the entire batch; I assume because the oil temperature is fluctuating.
Hi Mo, yes, the Schnitzel sandwiches in Indiana are indeed of German influence from the early German settlers. You can find them throughout Germany as well as a variation of traditional Schnitzel eaten on its own. They’re delicious! Exactly, it’s all about the temperature so you never want to overcrowd the pan and you want to be sure to bring the oil back up to the right temp before adding the next batch. But I don’t see any reason why you couldn’t make these in a deep fryer. The breading may not look quite as perfect (it may come off it places), but then again it might. If you try it in the deep fryer let us know how it turns out!
Thank you for the temperature guide. You are right about that being the key to perfectly cooked breaded pork cutlets. The Schnitzels came out perfect! I made extra for sandwiches tomorrow…but that’s not going to happen. They all disappeared.
Thanks, Chris, I’m so glad they were a success! It sounds like you’ll have to make another batch for tomorrow, eh? 🙂
i was a teacher in the DoDDS schools in Germany for 30 years. Ate schnitzels in Karlsruhe, Giessen, Zweibruecken, Mannheim and Schweinfurt.
Live in Jacksonville, Fl and can’t find a decent German restaurant.
My frau is German but I make the schnitzels. get my recipes from the “net” Yours is great. Easy to buy good German spatzle in local stores.
Hi Ray, I always love meeting people who are from or have spent time in Germany – welcome and thank you for the compliment! I have quite a few German recipes on my site and many more to come. If you click on “recipes” on the menu bar at the top of the page you can search by country and find Germany and I’m sure there will be several others that will interest you. Einen schönen Gruß an Ihre Frau!
Thankyou – looks great. Hubby loves a Jaeger schnitzel, spaetzle and red cabbage… Spent a few years in Garmisch ski racing and teaching skiing for the US Army. So I guess I need to try to make this for him.
Wonderful, I’m sure he’ll be in heaven! If you haven’t already, check out my recipe for Spätzle and Rotkohl. I know Garmisch very well, it’s in my most favorite area of Germany.
Yes he has ordered everything as soon as I can find ingredients. Home in Australia now looking after aging parents but will cook it as soon as I get back and shop.
Wonderful, litiger, let us know how it goes!
Hi there, you say in above somewhere not to use Panko bread crubs. They are the only ones I have in the house just now. Why are they no good for this recipe? Thanks.
Hi Eva, it’s not that you can’t use panko breadcrumbs, it’s just that panko isn’t what’s used to make traditional Schnitzel. It’s a bulkier, rougher texture.
I love Schnitzel of all types and this really does look perfect! I love that golden crust!
I agree, Faith, I love Schnitzel every which way!
I love love a perfect schnitzel, and these look amazing!
Thanks so much! Which reminds me, my husband has been bugging me for a while about making some more!
This schnitzel looks delicious Kimberly! And of course it’s got to be totally authentic, since you made it! I have fond memories of spatzle from when we used to go skiing. We’d always go to a Swiss restaurant and have spatzle with butter! Yum! I need to try it at home!
Thanks so much, Cynthia, and those sound like some great memories!
YUM!!! This looks so good. I lived in Germany for a little bit, and had plenty of schnitzel and spatzle. I also did a little weekend trip to Vienna, and have Wienerschnitzel at the restaurant that serves the largest Wienerschnitzel in Austria (or so they claimed!). You’re version is perfect!
Thanks, Brandon! Yes, I’ve been to several restaurants in Germany and Austria that make that claim. I can’t remember how they compared to each other, but they sure were huge!
This schnitzel looks perfect and delicious! I haven’t had it in a long time and this makes me think I need to bring it back on the dinner menu soon!
For sure, Susan! Happy cooking!
My husband is really interested in his heritage and has made schnitzel and spaetzle several times. I’m totally going to pass on all your great tips to him!
Awesome, Anita, and that’s exciting that he’s been exploring his heritage!
I just happened to find your website after googling “schnitzel” and just happened to have boneless pork chops in the freezer. Made the schnitzel last night and it was super delicious. Then—I had chicken gizzards in the refrigerator that I had just bought and used the breading ingredients left from the schnitzel on the gizzards and fried them just like the schnitzel.They were the best. My husband and I have German heritage but our ancestors came over in the late 1800’s after their ancestors were in Russia for several hundred years so we have Russian as well as German influenced recipes in our families. So happy I found your site! I’ll be making more authentic German recipes from now on.
Hi Thelma, I’m so happy to hear that, thank you! German-Russian is a great combination and I’ll bet you regularly cook some wonderful things in your kitchen. I’m thrilled you found my site and look forward to seeing you around! 🙂
What a great site. Can you please tell me why not to use Panko breadcrumbs for schnitzel. Many Thanks Shelley
Hi Shelley, Panko breadcrumbs are a completely different texture than what is traditionally used to make Schnitzel. Panko breadcrumbs are larger, more coarse and rough than regular breadcrumbs.
I am so happy that I found your site. I am from the Caribbean and my boyfriend mis from Germany. We both live in Canada. He loves his German food so I am always trying to learn new recipes. I tried this schnitzel recipe along with the gravy from the huneter’s schnitzel. My boyfriend is a huge food critic but he absolutely loved this meal. He commented that if I go to Germany and make it that everyone would think that I was born and raised there ? I got an 8/10 which is huge for me. I am eternally grateful. Will be trying this again this weekend, but this time with veal.
I am even happier that you found my site, welcome! 🙂 I’m thrilled to hear you both enjoyed these recipes so much! I love everything about German food and enjoy sharing it with others who likewise appreciate it. I hope you’ll visit often and subscribe to my newsletter! I’ll be making a very exciting announcement in the near future and it has to do with German food 🙂
Hi,
My Austrian student who stayed with us serves it with Cranberry sauce. What do you think?
Hi Steve, it’s not traditional but all that really matters is that it tastes good, right? Guten Appetit!
Hi,just found your site,looking for a schnitzel recipe. I used to work for a German firm, complete with German Chef. Once a week he would cook schnitzel,and the canteen was full of admirers for this most wonderful dish. It was served with potato salad,and a green side salad. For dessert it was Artic roll,topped off with half a peach and hot chocolate sauce. Oh what memories I have of those wonderful lunches. My wasteline also benefitted,and still carries the result.
So,I will now try to cook my own schnitzel. I occasionally buy Aldi’s offerings but they are a bit hit and miss.
I have made many visits to Germany,and I love it so much. The food,beer,wine,with special mention for the huge cheesecakes. Sauerbraten was a particular favourite,with home made spate. Hmmmmmmm.
Hi Brian and welcome! Those sound like such wonderful memories. I’ve eaten at several German work canteens and they were always good. German firms sure know how to treat their employees! 🙂 If you go to my menu tab you can search for recipes by country – I have quite a few German recipes and many, many more to come (including Sauerbraten)! I am so homesick for Germany and eating German food at least helps fill in part of the gap. I hope to see you around often – happy cooking!
Kimberly, thank you so much for sharing this wonderful recipe. I lived in Stuttgart for three years and could never eat enough schnitzel. Unkle Otto’s would serve them the size of lunchroom trays! My wife and I are hosting a monthly dinner night with a group of friends and this month is Oktoberfest! A bit late, but nobody seems to care.
I promised schnitzel and will be using your recipe. I remember ordering it with a rostbraten sauce a few times since the Jager sauce rarely came without mushrooms. Since I won’t be cooking a roast, what is the best way to make the gravy minus the mushrooms? I plan to server them on a bed of pommes and smothered in the gravy.
Hi Rob, your monthly themed dinner night sounds fabulous! What makes the gravy the most flavorful is making it in the pan with the meat drippings after you’ve fried the meat. You could do that in the same skillet after you fry the Schnitzel. If you’d like a creamy brown sauce (one of my favorites), you can use this recipe and just follow the directions after the point where you fry the pieces of pork: Geschnetzeltes. If you prefer a non-creamy brown gravy you can try this: 3 tablespoons butter, 3 tablespoons all-purpose flour, 1 14.5 ounce can beef broth, salt and freshly ground black pepper to taste. Melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes (that’s what gives it the flavor, same as the other recipe). Slowly add the beef broth, whisking constantly, until combined and the gravy is thickened.
Happy cooking and wish I was joining your guests for dinner! 🙂
I think I will try both gravies and let the guests decide which they favor more. I know what I like, but always a pleasure to let others choose as well. Or, neither if they so desire. Thank you for the speedy response. I have seen others post that you reply rapidly and they are not wrong! Your site is Amazing and I will be sure to visit often and try many of your recipes…already eyeing a few (key lime pie). Now, if you would just get a maultaschensuppe recipe posted!
Haha! Thanks so much for the compliment, Rob, I really appreciate it!
Lived awhile in Germany & loved the schnitzel. Want to make it. Looking at your pictures, how do you get the bread crumbs so fine? I made it years ago, but don’t remember what I used.
Hi Pat! The breadcrumbs I use are just the regular plain breadcrumbs you can find in practically any grocery store – nothing special. Happy cooking and I hope this brings back many fond memories for you!
Found the bread crumbs, followed you recipe. Husband said it was as he remembered in Germany. Very good, thank you for posting this site.
Wonderful! I’m so pleased to hear this, PatChris, thanks for the feedback!
How do you get the btead crumbs so fine?
Positively THE best Schnitzel I’ve had since Germany, THANK YOU! I really appreciate your thorough post and the step-by-step pictures. I followed everything exactly and they turned out perfect. My husband was in the clouds 🙂 Will be using your recipe from now on.
Wonderful! I’m absolutely thrilled to hear you both enjoyed it, Candace, and really appreciate the feedback!
Your schnitzel recipe sounds wonderful……anyway you can make them ahead of time?
Thanks, Amy! The only thing I’d recommend doing ahead of time is the pounding. The breading won’t be as crispy if you batter it in advance and then once you fry it, it needs to be served immediately.
I’m an American living in Cebu, Philippines. I made the pork schnitzel pretty much using your recipe. I thought they were very good. I did ask my German cousin in Frankfurt what oil his mother had used in making these same schnitzels. He believed it was Butaris. Does this sound right ? I could definitely see doing that with veal but given you have to cook pork longer wouldn’t it burn ? I would also guess as expensive as Butaris is, it wouldn’t be swimming in it. What oil do you recommend ? I used Canola but could also see using Pomace Olive oil.
Side note I used Panko style breadcrumbs and again I thought they came out very good but next time I’ll put them in the blender and it will be soon they were so good.
Hi Dave, I’m glad you enjoyed this, thank you! Butaris is a type of butter product (Butterschmalz) and many people like to use it because it has a high smoke point and tastes good. You could certainly use it but yes, it would be quite costly to buy it imported from Germany since you need a good amount of oil to cook Schnitzel properly so they’re nice and crispy. There is no right or wrong oil for frying these, it’s strictly personal preference, but I always recommend oils that have high smoke points since you’re frying at very high heat. For that reason I would not recommend olive oil.
Just so you know POMACE OLIVE. OIL has a smoke point of 460 F but it might have too much flavor. Which oil do you personally use, sunflower, vegetable oil ? I’ve veered off course and have been making it Italian style by adding to the br crumbs some Parmesan, oregano and garlic powder. I will get back on course next time if I can find the right oil, again I’m using canola.
Hi Dave, the only oils I personally use for high heat cooking are avocado (neutral flavor), coconut and lard. I use other oils for low heat cooking and for salad dressings but some oils, like canola and vegetable oil (same thing as soybean oil), I avoid entirely because they’re just not good for you. Here’s a guide to cooking we oils we published here last year that takes a look at all the various oils, why and when to use them and which ones to avoid and the reasons for it: http://www.daringgourmet.com/2015/02/13/a-comprehensive-guide-to-cooking-oils-the-good-the-bad-and-the-ugly/. For those not concerned about the health implications of oils, canola has a high smoke point and works fine for frying Schnitzel.
This recipe worked out great for me and the perfect dessert to go with it was joghurtbombe.
Ah, that’s perfect, Chris! So happy it all turned out well, thanks for the feedback!
I have yet to try the spätzle but the schnitzel was a big hit with my hubby! Thank you 🙂
Thank you, Rhodora, I’m thrilled to hear it! YES, you must try the Spätzle, you’ll both love it! 🙂
Thank you so much for posting this! I grew up in Germany but my husband never left America. So you can imagine my disappointment when I take him to a “german” restaurant and get schnitzel coated in CORNFLAKES… or greasy. Can’t wait to make him a real one soon. Will still need to visit Germany though, having trouble explaining to him that curry wurst isn’t made with real curry or what leberkaese is or a Christmas goose XD.
Awesome, Kayla! Yes, I’ve had terrible experiences at “German” restaurants here in the U.S. as well. I’m glad to hear you’ll be doing it right by making these at home. I’m sure your husband will love them. Happy Cooking!
looks good
Thank you!
My Mom, (yes she’s German, born and raised) makes the best schnitzel I’ve ever eaten. I can confirm that this recipe is authentic. The only difference, which I find to be a huge one, is my mom uses pork tenderloin and mashes it with a meat tederizer that has teeth, almost shredding it. She has made them with chops as well, and although delicious, it’s just not the same to me.
Hi Frank, thanks for your insights. This recipe (as with any Schnitzel recipe) calls for pounding the pork. There’s nothing wrong at all with using tenderloin but paying the extra $$ for a more expensive cut is really unnecessary when you’re pounding it anyway to tenderize it. Using a standard pork chop and pounding it thin will yield a perfectly tender Schnitzel. Still, I can appreciate making things the way you’re used to them, so by all means continue making it the way you know and love it best.
I have made this for years and it is an all time favorite! anyone who I have made it for loves it. I do have a suggestion though… try using soda crackers for a breading. I put the crackers into the food processor and grind them up. I tend to leave the crumbs a little “lumpy” if that makes sense. Makes beautiful Schnitzel.
Hi Katie, thanks for the info on how you make Schnitzel! I’ve always been a huge fan, too. Ever since I was a kid my favorite dishes to order in restaurants in Germany were Schnitzel, Spätzle and another Swabian dish called Maultaschen.
Thank you, Judy, I’m equally glad you found us! 🙂 Welcome! Yes, that’s how I make my gravy as well. And if I’m making a Jägersoße for the Schnitzel I’ll add mushrooms. Looking forward to “seeing” you around!
My dad’s mother, my mother, and myself have always used thin beef steaks.
Hi Laura, that sounds like Beef Milanese and yes, it’s delicious!
It is Beef Milanese even if it is coated with the same ingredients?
Beef Milanese is basically the same thing only it’s made with beef – thin beef cutlets are salted, dipped in egg, sometimes flour, breadcrumbs and then shallow fried.
I just made this tonight (with chicken) and it was fantastic. There is a great restaurant next door that serves German style food, but I wanted to save some cash and give it a whirl myself (my mom made it regularly growing up, so I knew it wasn’t too difficult to handle from watching her do it). Turned out perfectly (even though I didn’t have a meat tenderizer – I used a can of beans to smash the meat thin, lol)! Also made your hunter’s sauce to go with it, which was awesome. I had to make a couple changes for dietary restrictions (husband can’t have dairy so I used 3.8% goat’s milk and margarine), and also forgot to pick up beef boullion cubes at the store so I added some Worcestershire sauce instead and was still really tasty. I’ll have to do the proper boullion version next time 🙂
That’s terrific, Kirsten, I’m so glad to hear that both the Schnitzel and Hunter’s Sauce were a hit, yipee! Brilliant way to get around the meat tenderizer, too 🙂 Thanks so much for the feedback!
wtf this is austrian schnitzel (wiener schnitzel) not german!
Marcel, did you read the post? Traditional Austrian Schnitzel is made with veal. German Schnitzel is traditionally made with pork. And technically neither can claim Schnitzel as “theirs”.
Seeing your post’s title made me think of spatzle, which I’ve made only a few times but adore, so I was excited to see that you included mention of it here. It’s so simple and easy and makes such a nice change of pace from noodles or rice as a starchy side. (Sorry for going on about spatzle in your post about schnitzel–but I got inspired to make some!)
This is one of my favorite german dishes thanks for sharing the recipe now I can make it at home =)
Looks wonderful! So crispy and I’m sure tender on the inside! I haven’t had spatzle in a long time, and now I’m craving it 🙂
My daughter’s best friend is German, he’s coming by for a visit soon. I think this is the perfect thing to whip up while he’s here. It looks amazing.
Kimberly you are good in trying to rewrite history, hmm? Wiener Schnitzel is from Austria and not Germany and also not from Roman times. The technique might be from there, but the combination out of meat (yes veal), the size and the way of making the panade was mentioned first time 1831 in a cookbook and there already mentioned as Wiener Schnitzel. Also historians believe it was developed out of another dish, chicken with a panade (Backhendel) which was popular already at this time in Vienna.
The popular story saying it originally comes from Milan, brought by Radetsky to the Kaiser after a battle sounds good but is simply wrong – as stated above it was mentioned in a cook book already about 20 years before (with the name Wiener Schnitzel).
Austrian cuisine is influenced a lot by neighbours – like the type of pancakes called Palatschinken or the popular meat dish Gulasch, both coming from roman times and Hungary (well I believe you know there was an Austrian-Hungarian monarchy long time ago). But as you see easily in the words, Austrians always took over the original names just slightly adopted (Gulasch, Goulash,…). There is no example to find from these times where Austrians renamed a dish. This is according to historians the strongest argument for Wiener Schnitzel beeing really Viennese and not importet although maybe influenced (as every recipe in the world builds upon existing knowledge).
Hi Andrea, you are correct and have said what I’ve already stated in my post: Wiener Schnitzel (as the name Wien connotes) is Austrian. This isn’t Wiener Schnitzel. It’s Schweineschnitzel. As I mentioned in my post, Wiener Schnitzel is strictly made with veal, that’s what sets it apart. In Germany Schnitzel is primarily made with pork. And yes, the technique, as I also point out in my post, dates back to Roman times. I’m not sure what the disagreement is here.
Mom is from Austria and taught us to make Schnitzel at a very young age. Yum Yum!
However, Mom moved back to Austria never sharing the recipe for some kind of dumpling she used to make….it was dough on the outside and fruit on the inside served with a sweet buttered breadcrumb. Any ideas of what they are called and how to make them?
Hi Sue, a couple of things come to mind: German Dampfnudeln (yeast dough balls filled with fruit preserves and often served with vanilla custard, drizzled with browned butter and sprinkled with breadcrumbs) and Szilvas Gomboc (Hungarian plum dumplings with a potato-based dough, filled with plums and rolled in breadcrumbs). Do either of those sound like it?
This turned out really well, delicious and tender.
I’m so glad to hear it, thank you!
I’d like to make this recipe for pretzel roll sandwiches for a gathering of up to 150 people. How can I best make the schnitzel ahead of time?
That’s tricky, Lori, because the only way to get crispy Schnitzel without the breading being soft is to fry it just before serving. Schnitzel just isn’t ideal for making ahead of time. The only thing I can think of is putting the pre-cooked Schnitzel in a hot oven for a few minutes just to crisp up the coating a little before placing them on the rolls. I’d recommend doing a trial run with one Schnitzel though and see how well that works.
Thanks! I did try a trial run and it worked great!
Wonderful! Good luck with all those Schnitzel Pretzel Rolls – you’ve got your work cut out for you! But I’ve no doubt they’ll be thoroughly enjoyed by everyone present 🙂
Hi Kimberly, SOOOO glad I got attached to your pinterest sight. I have been making Schnitzel pretty much like you do for
many years (both of my parents were of German descent) but it was good to get a lesson on degree of the oil and to know
exactly the correct way. I have often made gravy by removing most of the oil and adding flour, browning it a bit and then
finishing with beef broth. I am excited to be following your recipes as all that I read sounded delicious. Thank you
Thank you, Judy, I’m equally glad you found us! 🙂 Welcome! Yes, that’s how I make my gravy as well. And if I’m making a Jägersoße for the Schnitzel I’ll add mushrooms. Looking forward to “seeing” you around!
I see this is an old lead but if you have any suggestions as to how to make schnitzel ahead & keep,warm & somewhat crisp I would appreciate it! Doing a large Oktoberfest part & have made schnitzel with mt Mom, Ingeborgs recipe which is identical to yours 9be t have never made in bulk, which I obviously have to do beforehand (I am talking at least 50, maybe more pieces!)
Hi Diane, keeping it crisp is what will be the challenge. If it’s for a large crowd you’re probably going to be making it far enough in advance that the Schnitzel will have to be refrigerated (as opposed to being kept warm in the oven for an hour or two after frying it), which means the coating will become moist and limp from the cold temperature and humidity in the refrigerator. The only thing I can suggest is placing the Schnitzel in the oven under high temp for a few minutes to simultaneously warm it up, dry the coating out a tad and crisp it up a bit. I’d also recommend giving that method a test run with one or two Schnitzels. Good luck and let us know how it goes!
I tried this recipe the other day unfortunately I didn’t have a mallet so my 6 year old gave me some odd looks flatting the meat with a pan lol. Huge hit both my child and husband loved it! My little one even said we ARE making this when his Grandma who grew up in Germany comes to visit this month! Thank you so much for this advice and recipe!
LOL, Meagan, that’s terrific! So glad it was a hit and hope you have a wonderful visit with Grandma! 🙂
I spent time in Buedingen in 1981…We would go to a local restaurant and get Jagerschnitzel. I loved it! I have made it many times over but did not fried the cutlet ..I bake it and had good results after I breaded it.
Hi Lori! Jägerschnitzel has always been a family favorite. Glad to hear you’ve had success with baking it, thanks for stopping by!
In the early 60’s, I lived in the Baden-Soellingen area of Germany and was able to have both Schweiner and Weiner schnitzel at the local gasthauses. They were normally served with homefried potatoes and garden salad and of course beer. Both were very delicious
Great memories, Doug, thanks for sharing! If I’m thinking of the right one, we used to go to the Canadian base there to load up on salt & vinegar chips 🙂
Can you pound the pork chop in advance and then put salt and pepper and do the flour and eggs and bread crumb when ready.
Thank you look forward to do this
Don’t bother I found my answer reading all the comment Thank you again!
Just made it this week with pork and it was perfect. My wife’s spätzle my favorite so this was a great addition. Had German potato salad, spätzle, bratwurst, rot kohl, and a nice German mustard with a good beer to wash it all down. Absolute heaven. I agree that 330 degrees is the right temp. I can’t wait to make this again.
Fantastic, Veeks, thanks so much!
Kimberly,
I was stationed at the military kaserne in Neckarsulm, Germany from 1980-82 and the food right outside of the base was wonderful!! The local people were very kind, happy..just wonderful!! I loved the country, the people, the food and finally, this coming year my husband and I hope to visit Neckarsulm again.
The beautiful countryside outside of the base…we used to walk for hours!
In particular I wanted to ask, we always ordered schwein schnitzel sandwich with pomme frites or the schnitzel platter with an orange colored gravy and the pomp frits. I cannot remember what the name of the gravy was..but it was so good..and there was also a salad. To date, I have not been able to get the recipe for the gravy. Also, we used to get sausage links with pomme frits, oh my goodness they were so good. We live in Ocala, Florida now and there are no German Restaurants here..so I would like for you to recommend a good German cookbook…Thank You so much and I certainly will try your recipe!
Hi Evelyn, what wonderful memories those are. The gravy your describing is most likely called Rahmsoße (cream sauce). It’s orange in color, creamy and wonderfully rich in flavor. The color comes from making a “roux” with butter and flour and letting it caramelize to a golden brown color and often adding a bit of sweet paprika. My recipe for Geschnetzeltes outlines the procedure for making it from scratch and it’s basically a Rahmsosse with mushrooms added. Knorr also makes a packaged Rahmsosse gravy powder mix that’s a quick alternative when you aren’t frying pork in order to get that good base flavor of the pork drippings for the gravy. German cookbooks: Sadly, there just aren’t any cookbooks in English that I would recommend as “terrific.” I was actually contacted by a NY publisher with an offer to publish a German cookbook. I told them I had to delay it for a while until my kids are a little older to study more independently (I homeschool them) but that is something I will be tackling in the future 🙂 They’re almost old enough to where I can get some work done!
I just made this for my Bavarian husband and his expatriate friends. Everyone went for seconds! I bought a large loin and cut my own filets which I pounded. 1/3 the cost and more delicious. I used canola oil and just made sure the oil was never too hot by checking the crust. If you pound the meat thin enough it cooks quickly. Served with kase spaetzle, green salad and weissbier
I’m so glad this was a hit, thank you! Yes, the key is pounding it thinly so that it cooks through the center before the crust starts to burn.
Hi Kimberly,I lived on Kelly Barracks for three years and got spoiled eating the food there as well. I’m looking forward to trying your recipe. Wish we had a good Doner stand here. The canteen on Panzer Kasarne has a really good snitzel if you are over that way.
Thanks for the recommendation, Joe, I’m familiar with Kelly Barracks and would never pass up any opportunity to try a good Schnitzel! And goodness, you are so right – I haven’t been able to find anything that comes even close to the Turkish Döner joints in Germany. MAN, I miss those!
I’m making this for a group of 10. What are your recommendations on how early we can make this without having people wait for all the schnitzel to be done. Thank you
Hi Donna, keeping the crust crispy will the challenge, and nothing will be as crispy as straight from the frying pan. Your only option is to just keep the Schnitzel in a warm oven until ready to serve.
I am using this recipe for a school project about Germany, so thank you.
Wonderful, Cam, good luck and have fun!
My German Oma said to use the Italian breadcrumbs for a shortcut if you don’t make your own breadcrumbs. It’s easier and seasoned better.
I was stationed in Karlsruhe,Germany when I was in the US Army, and I fell in love with schnitzel, and I’ve been craving schnitzel ever since. I will be following this recipe tonight,and I will let you all know how things turn out.
Fantastic, Theodore! Happy cooking and we look forward to your feedback!
Thank you for the recipe!
A few items:
1. We were careful to not crowd the skillet – we fried the three cutlets in a row, and let the done ones sit in the warming tray at 170F on paper towel. Even though we were not able to serve them immediately the two that “waited” were just as crisp and nice as the one fresh out of the pan.
2. We had some issues managing the canola oil temperature on our gas stovetop, so we simply managed the cutlets to the “are they golden brown yet” test. All three turned out OK.
3. Our opinion was that the schnitzel was under-seasoned – next time we will add some salt to the breadcrumbs as well.
4. The squeeze or two of lemon really brightened up the dish on the plate!
Thanks for the feedback, Bob!
Made this tonight and it was a hit with my husband. Super easy to make and not a lot of prep. Will definitely make this again
Fantastic, Debra, thank you!
Does anybody have a good gravey recipe for the snitzal and spatzle. Had some at a German restaurant and could never make it like it. Please help me
Hey Kimberly, when you serve Schnitzel with Spaetzel, do you need a sauce for each, do you make the same sauce for both? Or do you eat them without a sauce?
Hi April, yes, you’ll want a sauce/gravy if you’re serving the Schnitzel with Spätzle. It can be served on the Spätzle only or, like in the case of Jägerschnitzel (Schnitzel with mushroom gravy), in restaurants the gravy will often be poured over the Schnitzel only. But I’ve also been to restaurants where the gravy is served over both the Schnitzel and Spätzle. It’s purely a presentation thing, there’s really no right or wrong.
My boyfriend is German (aus Frankfurt) and I wanted to try my hand at his countries cooking, because I love getting to eat it! I made this with his families old potato salad recipe and it was AMAZING. Not a single plate had anything left on it. My parents ate it too and they are no longer worried about my move abroad to be with him and making sure I will eat well while living there. 😉 Thanks for such an easy to follow recipe–was always worried about having my hand at these, but they were perfect!!
Haha, that’s awesome, Hannah! Congrats on such a deliciously successful and parent-persuading dinner – well done! 🙂 Have a wonderful time in Germany!
I am absolutely making this for supper this evening. Thanks for the recipe. I’ll certainly look through your whole web page 🙂 Still promising myself to try to make the Spätzle. 🙂
Awesome, Nicole, and thank you! 🙂
I make mine chicken breast and use a lemon butter sauce. Side of fresh mashed potatoes and whole steamed green beans. It’s my husbands favorite meal! It’ll have to to it with pork chops and spatzel!
That sounds delicious, Lis, thanks for sharing. I often make Schnitzel with chicken as well and add various seasonings or sauces.
Hi Kim! I found your site today only after trying to find a site to give to a coworker when she asked me about how I make my schnitzel. I have never been great at writing out recipes I have been making for years following my family recipes for years. I am so happy to have found yours – I love the instructions and pictures, it will be so easy for my friend to follow. Aside from my dishes not looking like yours, everything else looks like what I do when I make my schnitzel – you are perfectly spot on. I have never made my potato salad like yours, (my family and I are from Bavaria), but it looks so good, I will be making it this weekend. I’m lucky to work at a Air Force base in Montana and can get some German stuff, and I also order from GermanDeli.com as well. Thank you for your fantastic recipes, and my husband thanks you in advance. He loves it when I find new stuff for him to try first. Thanks for sharing, you are now one of my favorites I have saved!
Thanks so much, Patricia, and I’m so happy you found us – welcome! Yes, the German potato salad you’re referring to on my site is Swabian and Bavarian is a little different, most notably the inclusion of bacon and served warm. Happy Cooking and Guten Appetit!
HI Kimberly, you may have answered this in an earlier post, but there are so many comments, I may have missed it. What brand of bread crumbs do you use? I would think that would make a big difference on the success/flavor of the final dish. whT brand would they use in Germany? I’m cooking tonight for dinner but all I have in the house is Progresso.
Hi Kay, great question. One of the most popular brands of breadcrumbs in Germany is Leimer Semmelbrösel. I haven’t experimented a lot of the brands here and normally just use whatever happens to be available in the store (e.g., Progresso). Unfortunately most brands tend to taste a little stale even right after they’re opened, but the longer they’re open more stale they taste, so I try to use a fresh package in any case.
Turned out perfectly! I haven’t had schnitzel this good since I was in Germany. Your detailed pictures were very helpful and I couldn’t be happier with the results. Loads of compliments from the dinner guests. Thank you!
Fantastic, Tim, thanks so much!
We were stationed in Germany in the late 70’s, our favorite meal was paprika schnitzel from the Schnitzel Factory. We have been to restaurants in the U S and nothing has come close to the flavor we experienced in Germany. Trying to think back many years ago and I think there were red bell peppers in the sauce. By any chance do you know do you know what this sauce is? I have tried recipes from some cook books but it doesn’t taste the same
Hi Norma! Yes, Paprikaschnitzel is generally made by sauteing diced red bell peppers, yellow onions and garlic in some butter. Then stir in some sweet Hungarian paprika powder and a couple tablespoons or so of tomato paste. Add some minced herbs, often either thyme or oregano. Finally, stir in some heavy cream and add salt and pepper to taste. You can also add a shot of wine if you like. Happy cooking!
I’m really surprised that they say it’s mainly made with pork when we lived in Germany for two years 1969 and 1970s it was always veal.
Um, if you heat your oil to 330 F, you’ll burn the mess out of your breading before the meat can even cook. I’m talking 5 seconds or less. I know. I just tried it. No joke.
My suggestion, set your burner at about medium, and wait till the oil is hot (NOT 330F), say 5 minutes(?) maybe? This depends on whether you’re using gas or electric. Using gas your heat time would be less.
The perceived problem of veal is the fact of the harvesting of the calf. The calf cannot be eating any plant life at all to be called veal. When the calf is finished with moma and is ready for grazing it is hauled off the pasture in a horse carrier. Moma cow then chases the trailer all the way to the cattle guard to retrieve her calf. The cattle guard stops her from continuing and the calf is then harvested for the beautiful milk fed meat which is quite pale compared to the red grass fed meat.
Hello! I’m so excited to try this recipe!!
My only question… what type of oil should I use?
HI I was also at Hahn AB. From 73-77 but my favorite restaurant close to base was in Briedel and it was always Veal.
I would imagine it’s largely because of the stigma around veal and how the cows are handled, though fortunately those practices have been changing for the better. You can still find veal Schnitzel in Germany, but pork is much more common.
Was always pork when I was there in late 80’s and 90’s. I was in the Hunsruck area.
Same here, I was there in the early 70’s and it was veal and delicious !
That is a completely different recipe, and it is not German it is Italian. Veal Saltimbocca with sage leaves. Cooked kinda the same way, but completely different recipe.
Original “Wiener Schnitzel” is made by veal, but in most restaurants you get it “Wiener Art” (“like” Wiener Schnitzel). Its pork then, just because its cheaper than veal.
German people love their pork! But Wienerschnitzel is a culturally protected dish and HAS to be made with veal. So whenever you eat it in a restaurant it will always be veal. But since us German’s love our pork, we always make all other variations of Schnitzel as well as the “without gravy” schnitzel, which what Wiener Schnitzel” is, with pork.
I hope that helps. P.S. I am 100% German, lived there from 1966-1987 and all my family is still there.
my Nan who was from switzerland used to cook this for us, mainly with pork but if she could get veal she would use that.
Hi Tom! Yes, it’s almost always pork, occasionally you can find veal.
Spent 3 years at Hahn Airbase. Schnitzel was always pork.
Hey Rick I was at Hahn!!! Small world….we are celebrating this Christmas dinner with German dishes!
Hi Jason, 330 F is pretty standard, in fact some people recommend 375 for Schnitzel but I think that’s too high. The key is pounding the Schnitzel so it’s thin, that way it won’t be undercooked after frying it briefly at high temperature. Once the first side is deep golden brown, quickly turn it over to fry the other side.
To master frying you must understand oil burn temp, the best way for a newbie to avoid burning the bread coating at the correct temp of 325-345 degrees is to use a high burn temp oil like peanut oil, 330 like she has said is the perfect temp but a few higher will not hurt, and if you must you can add a even mix of flour, corn starch and bread crumbs to the actual bread part of the breading, this mix will insure it takes just a small bit of time longer for the coating to be able to cook before it burns and it helps a lot when they are learning how to fry, for indeed it is a art to perfect. And always insure you let the meat swim in the oil, not sit, sitting will burn it quick and fast, and no there is no exception to this, your meat must be a inch over the bottom of the pan in which the oil is or your doing it wrong and it will burn and you will never master frying. The bottom of your pan is going to be 20-30 degrees hotter if the meat touches the point at which the burner touches the pan, a inch higher is the perfect fry temp. if you pounded your pork correctly and it is thin, you will only have to cook it 1.30-2 mins on each side and this dish is done.
Yes sir just did the same thing! Agree with adjustment.
And along comes a useless commenter who wants to start name-calling. I’m no “newbie”, you tool. My calibrated and verified thermometer says those temps are too high, thank you very much.
Very well explained, thanks. I am going to try this recipe tonight for dinner.
And yes you did no name calling!
I did not call anyone a name, All I did was to explain the other details of frying other than temp alone, for temp, oil depth, type of oil, and what bases one is using for a outer coating all play part in frying anything. Instant burn with bread crumbs at 330 degrees is usually from using the wrong oil, or the wrong temp, there is not much else that can do an instant burn in the time frame you have provided. I have been cooking for my entire life and have taught many how to cook as well and that temp is standard.
He didn’t call you anything. AND a newbie is simply a term for someone who has not mastered a specific task. 330 F is the pretty much the standard for frying and you literally just said it wasn’t and gave vague subjective instructions all the while being dismissive of the author and passing yourself off as an expert when in actuality you made a “newb” mistake and someone was kind enough to help troubleshoot for you. I would call you a name but you’ve already painted a good enough picture for other readers.
Thank you. I’m Austrian and grandpa was top chef. I am 70 yo have boycotted veal after seeing them tied up in small spaces, ripped away from their mothers. Yes I eat pork, bison and was researching if pork can be substitute. Not asking anyone else to follow my opinions or choices, but I make my own. Thanks for sharing this, it needs to be said what we do torturing our food supply before we kill it. Doesn’t have to be done!
Hi Hannah, I always recommend using an oil with a high smoke point. Traditionally lard would have been used. I personally like to use avocado oil because it has an extremely high smoke point.
Hi Ms. Kim! I’m using canola oil, will it be ok for 330 degrees F? Thank you
Hi Loraine, I avoid canola oil for other reasons but just in terms of smoke point, yes, 330 is fine.