Learn how to make Authentic German Pork Schnitzel the way your favorite German restaurants make it. All the tips and tricks are included for making the absolute PERFECT schnitzel!
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. 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), Zigeunerschnitzel (“gypsy schnitzel”, served with a zesty bell pepper sauce), and Rahmschnitzel (“cream schnitzel” served with a rich cream sauce).
Be sure to also try our recipe for Authentic German Jägerschnitzel!
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.
Watch How To Make Authentic German Schnitzel!
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 is to lay it 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.
Be sure to also try our recipe for Authentic German Jägerschnitzel (Hunter’s Schnitzel with Mushroom Gravy)!
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Authentic German Schnitzel (Schweineschnitzel)
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Be sure to also try the popular Jägerschnitzel version!
Video
Nutrition
Kate @ Bunny's Garden says
This looks amazing! Is it much different from a breaded pork chop? This is the usual way I make breaded pork chops, chicken cutlet, etc. :)
Patricia Brown says
We just processed our pork that we raised this summer. I have a lovely little cut I kept aside and was looking for something fun to do with it, so I am going to make your Brown Mushroom Gravy to go with it. But just lovely buttered potatoes and fried cabbage as a veg
Kimberly @ The Daring Gourmet says
That’s wonderful, Patricia, please let us know how it goes!
Cindy says
When we travelled to Europe, my husband loved the Schnitzel in Germany. I followed your recipe in full and he raved about it! Loved it! I will be making it again. I also cooked my chicken this way but seasoned it. Fantastic! Thanks for sharing this recipe! 🤗
Kimberly @ The Daring Gourmet says
I’m so glad, Cindy, thank you!
Alexandra says
Hello! Thank you for great recipes! I will make schnitzels for dinner this weekend and would like to have it as authentic to a german dish as possible. The thing is that I would like to have some kind of sauce to the schnitzels and potatoes. I live in Sweden and here we use to serve the schnitzels with red wine sauce but since I want it like it is served in Germany I wonder what sauce would you would recommend? Is there some kind of sauce that is more common to schnitzels in the German cuisine? Regards Alexandra
Kimberly @ The Daring Gourmet says
Hi Alexandra, there are a few varieties of Schnitzel in Germany that are served with different sauces. The most popular one is a mushroom gravy and the dish is known as Jägerschnitzel. Here is the recipe link: https://www.daringgourmet.com/authentic-german-jagerschnitzel-hunter-schnitzel-with-mushroom-gravy/ Happy cooking! :)
Kathy says
I have had it in a German restaurant in Chicago with a light lemon sauce and capers, similar to chicken piccata, which was also good.
I tried this schnitzel recipe tonight and my husband loved it. He said I could have pounded the pork a little thinner, so I said next time he can pound it.
Served it with warm German sweet and sour potatoes and red cabbage.
Kat says
They look so yummy! I am so going to try this
Emily Stimpson says
Make perfect Schnitzel!
Blake says
These were fantastic…..have now made them several times.
Every Sunday my parents and I “go to”a different country for lunch. When we cooked from Austria we tried the Schnitzel….it was great.
Kimberly @ The Daring Gourmet says
Thank you, Blake, I’m so glad you enjoyed it!
Adi says
Awesome recipe. I’d like to make it again for guests but would want to fry them slightly ahead of serving so that I could tidy the kitchen Is there a good way to keep them warm and crispy?
Kimberly @ The Daring Gourmet says
Hi Adi, unfortunately not. Once they’re fried they will become soft quickly and lose their crispiness. They should be served straight out of the pan if possible or if you need to cook them in batches you can keep them in a warmed oven but only for a few minutes while you’re frying the remaining batch.
Heidi says
My sister in law is allergic to eggs. Can I use unflavored almond milk instead? Going to try this with eggless spaetzle and red cabbage. Hopefully everything will work right. My cousin who lives in Germany suggested using some of the oil to make some gravy.
Kimberly @ The Daring Gourmet says
Hi Heidi, I haven’t tried it but Cook’s Illustrated recommends using heavy cream over other egg replacement alternatives such as milk, yogurt, gelatin or powders. They say that heavy cream is the most effective in helping the bread crumbs to adhere.
Heidi says
I tried it, and it worked perfectly. She’s allergic to eggs, and I have a hard time with dairy, so it was a good compromise.
Kimberly @ The Daring Gourmet says
Fantastic, Heidi, thanks so much for the update!
Lori says
I love trying the recipes. My friends love when i share them on facebook. Thank you so much.
Kimberly @ The Daring Gourmet says
Thank YOU, Lori, and thanks also for sharing my blog with your friends <3
Wendy says
Es lo que en España se llama “filete empana’o (empanado)y en Argentina (milanesa),me encantan. Siempre tengo 4 ó 5 en el congelador por algún imprevisto. Los saco, los frío y aquí todos comemos ja ja ja ja
Callie says
Mine also slides off and I do use a non stick pan… I do my work on the pork early in the day and then put it in the fridge .. all covered up. I was told that doing this helped all breading stay on.
Stephanie Wallace says
Excellent recipe, made it with the Jagerschnitzel sauce from this site. Both were excellent. Lived in Germany in Junior High and High school -Zweibrucken. The recipe is easy and came out perfectly, My children and husband also enjoyed.
Kimberly @ The Daring Gourmet says
I’m so glad it was a family hit, Stephanie, thank you!
Thomas says
Comments about bland: I always make my own bread crumbs from scratch. To the crumb mixture I add salt, pepper, onion powder, and garlic powder. Great parsley and lemon. Delicious.
Jennifer says
I have only pinned three recipes in my life and this is one of them! Seriously amazing! My family eats at a local German restaurant at least once a month and we were devastated when it closed. I went online and found this recipe to try to get us through the dry spell and it was fantastic! As good as the restaurant and much, much cheaper to make at home. Definitely going into the at home dinner rotation.
Thank you for sharing the recipe! The only good thing to come out of a stay-at-home-order. 😂
Kimberly @ The Daring Gourmet says
Jennifer, I am absolutely thrilled to hear that, thank you so much for the compliment and for your feedback! <3
Stuart Carroll Greer says
What oil did/do you use? I followed the link in the recipe and all the healthy oils they mention aren’t recommended for frying. Would love to introduce my young kids to one of the best meals on earth! :)
Thanks in advance for your response, and thanks so much for posting this recipe!
Kimberly @ The Daring Gourmet says
Hi Stuart, I personally use avocado oil for high heat frying but you can use canola oil which is pretty standard.
Judy says
Looking forward to trying this on the weekend with some pork sirloin chops I picked up on special today. We used to get a side dish called “butter potatoes” with the weinerschnitzel from a German restaurant where we lived previously. They were cooked cubed potatoes in a creamy buttery sauce but not scalloped potatoes. Would like to make those as well and would appreciate a recipe if you have one.
Jim B says
My wife’s uncle had a restaurant in Xanten and made the best Schnitzel ever, cutting the pork himself in the German way and totally fat free. As we find it impossible to source a similar pork cut in the UK we now use turkey breast steaks. The result for both jager and zigeuner schnitzel is remarkable. Guten appetit.
Susan Dubose says
Did this for dinner last night. Used chicken breasts and broth. Served with hot buttered spatzal on the side. Yuummmmy.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Susan, thank you!
Collin says
Problem. I have been to Germany numerous times and fell in love with wienerschnitzel. I can make it and have used both plain bread crumbs and panko crumbs. I used to get it as a take out a a wonderful old classic german rest in Cleveland and even before I put lemon on it it was amazingly tasty.
Mine on the other hand turn out completely bland and with zero flavor. I an convinced there is another type of correct bread crumbs to use and that plain isn’t it. Any ideas? Thanks
Andrea says
Probably needs more salt. There are not a lot of seasonings in the coating, but salt and pepper are key.
Anonymous says
Exactly! I finally figured it out. It actually requires a good deal of salt and I also
do a coat of light pepper. But back in my hometown of Cleveland I would get schnitzel take out from an old classic German restaurant Der Braumeister the West side and it smelled incredible in the box on the way home and even better at first bite. I don’t know how what they do but I intend to ask them once they reopen. Its either in the breading or some kind of mild seasoning.
Thanks
Stuart Greer says
Would love to get the breading ingredients if you get them from the restaurant. Thanks in advance!
Diane Smith says
I searched the internet for the right recipe and when I saw this recipe my hunt was over. Delicious!
Kimberly @ The Daring Gourmet says
Fantastic, Diane, I’m so glad your searching paid off – thank you!
Amy says
I was in Germany for 6 years, I love the schnitzel and also cordon bleu, I would love the cordon bleu recipe
Thomas says
Looks yummy! One of my favorite Authentic German Schnitzel, nice to see your recipe, easy to follow, will cook this for family this weekend. Thank you!
Erika says
Authentic and crispy recipe!
Ben Dover says
first time trying schnitzel but i highly recommend using a conventional oven. All i had was a microwave and tried a little recipe on my own. It was a little chewy but flavor was well. Two thumbs up!
Sarah says
I actually never use flour when making schnitzel. That’s how is wa taught. Other cutlets yes, but I always make my thin schnitzel without the flour and it comes out perfectly! Maybe my grandmother taught me this? Regardless I appreciate the one less step :)
Anonymous says
What oil did you use to fry your Schnitzel?
Lou says
First generation Australian and frankly love to know I’m making Schnitzel as authentic as possible. Importantly though as yummy as possibly good pointers and I’ve tried this method out a few times now. Ta.
Kimberly @ The Daring Gourmet says
Thanks so much, Lou, and friendly greetings to Australia!
vikram ranade says
Superb recipe and so Delightfully easy.
It came out delicious
Kimberly @ The Daring Gourmet says
Thank you, Vikram, I’m so glad you enjoyed it!
Laura says
I unsubscribed months ago but still receiving email.
Kimberly @ The Daring Gourmet says
Hi Laura, I just looked up your email and it is not in my subscriber list so you wouldn’t be getting any emails to the address you provided here. Are you subscribed under a different email? If so, if you open up one of the newsletters you received, at the very bottom right of it you’ll see a button that says “unsubscribe.” Just click it and you’ll no longer receive any emails.
Sebastian says
Really nice recipe covering all of the most important steps. One thing I (as a german) would add to this is a little trick I learned from my grandma. While the Schnitzels are frying, use a spoon to drizzle some of the oil on the upper side. This will make the crust a lot more airy and make it stick less to the meat. This also means you won’t need as much oil (for example if you want to cut fat from your diet). Other than that, you explained everything perfectly!
Kimberly @ The Daring Gourmet says
Thank you, Sebastian, and thanks also for that tip!
Mike Blough says
Love this post and process/recipe. Very informative and interesting as well. I plan to make this over the coming week. Can you offer more a specific recommendation for the cut of pork that works well here? Would the center loin cut into chops and then pounded thin work here? Or is that too lean and to much the “white meat” for this dish? Thank you.
Carolyn says
German Schnitzel I had it at German Festival
It was delicious. I know they are fried. Can you bake them.
Deedeedee says
I’ve been making it this way for years, and I’ve never baked them, but as with any other recipe that calls for bread crumbs surrounding meat in an oven expecting to brown, a spray can of oil or melted butter dripped on the coating does not work! A workaround for this to get that evenly toasted bread crumb flavor you’re looking for from an oil fry is to toast/browned the breadcrumbs before using them. Maybe you can use just a teaspoon of oil or so or less, or none, and lightly toast them in a large Teflon pan stirring constantly until they are slightly fragrant and not burnt. They will continue to brown just a little in the oven but not much. After cooling them off, use them that day in the recipe (I’d rather not store them) and proceed with the recipe as usual, placing the chops in the oven instead of in the oil in a frying pan. I also do this with Panko breadcrumbs Because they never get brown in an oven bake, but when I toast them and flip them constantly with a spatula until their lightly toasted, I am been able to use them in recipes to bake fish etc. where they will be done in 20 minutes but the panko never is. They are so deliciously toasted that way, you can even bake fish and put a 50-50 mix of mayo/Parmesan grated and pack these crumbs on the top toasted and have a delicious meal that way to without having to coat the entire meat/fish.
David says
I haven’t had a schnitzel that good since I lived in Frankfurt!
We have a new favorite in our house.
Kimberly @ The Daring Gourmet says
Fantastic, David, I’m so happy to hear that, thank you!
Ridgegirl says
Ok….so I made this today for 4. I have german background and have had schnitzel my entire life, usually prepared by mom or grandmother. Today I made this recipe, and was dissappointed for a couple of reasons. First of all, I feel the boneless pork chop is way too lean for a really good schnitzel. I usually make this with pork steaks and in last few years I oven fry them. Today I made the boneless pork chop and fried on top of stove as suggested. I only fried for approx 1.5 – 2 minutes on each side. These came out very dry in spite of the short cooking time. Also made the brown mushroom gravy to go with it, and 3 of my guests did not like the flavor of the dried thyme in recipe. I was hesitant to use it and definitely would not use this in the future. It takes away from the rich beef broth mushroom taste. I do appreciate the effort for posting the recipe, but will go back to pork steak and oven fried. No more thyme in brown mushroom sauce. That was a dissappointment.
Chad says
This is a wonderful recipe. I made this once in the past, from your recipe. I grew up in Bayern, and ended my time in Heidelberg, specifically. Of all the recipes out there, this was the one that actually took me back to my jugend. Making this one again tomorrow for my daughter who is home on vacation. Vielen danke.
Kimberly @ The Daring Gourmet says
I’m very happy to hear that, Chad, thanks so much for taking the time to leave feedback, I appreciate it!
Cee Cee says
This was fantastic, thank you for posting it! I don’t usually cook fried foods but my boyfriend requested it and since my mom is from Germany, I felt I just HAD to try my hand at it. I admit, I was terrified, it seemed like something I could seriously mess up but your post made it SO easy!
I will definitely make it again.
Kimberly @ The Daring Gourmet says
That’s awesome, Cee Cee, I’m so happy it was a success, thanks for the feedback!
Natalie says
Tried this recipe tonight and it was delicious! Happy to have a yummy German option for dinner! Thanks
Kimberly @ The Daring Gourmet says
Fantastic, Natalie, I’m so glad, thank you!
Ian Kiefer says
This is our “go-to” recipe in our house when we make Schnitzel. Most of my German ancestry is from Swabia, near, around and in Stuttgart. (I have some ancestry from the Ruhr area in Westfalen and from Bayern and Posen as well.) It brings a smile to my face that you shared the recipe for all of these dishes and especially the Schwäbisch potato salad, and this Schnitzel. I do all the cooking in our house, because I love to cook, and my wife does the laundry, because she loves that. I think I got the better end of the deal. She hates standard American potato salad, but loves the Schwäbisch version, and loves this Schnitzel. She especially loves it when I make a Jägerschnitzel out of it. I constantly look for the best ways to cook the food that our family loves, and I am so happy that I have found this perfect recipe! Vielen Dank!
Kimberly @ The Daring Gourmet says
Bitte Schön, Ian! I’m so glad your family enjoyed this and appreciate the feedback. I agree, you definitely got the better end of the deal! :) I hope you come back and are just as happy with the other recipes you try. Guten Appetit! Kind regards, Kimberly
Mary Beth says
Great recipe~ we loved it!
Hint: I always save a few bread bags to use when pounding meat thin. They work better than plastic wrap and are a lot neater too.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Mary Beth, and thanks for the tip!
Oksana says
Great recipe !
Craig VanHorn says
Just found your site. Love the way it is arranged and the content.
In 1970, I was stationed at Katterbach Kaserne outside of Ansbach. While there I fell in love with schnitzel. When I returned to the states I found it impossible to find restaurants that made authentic schnitzel. When I was at an extremely good “authentic” German restaurant in Milwaukee I asked the staff about the lack of authentic schnitzel. Their answer was that American customers would not buy authentic (thin) schnitzel, so the restaurant had to make a very thick version to please their customers. It was not an improvement. With this recipe I look forward to recapturing some pleasant memories of Germany.
Kimberly @ The Daring Gourmet says
Thanks for sharing, Craig. I too have yet to find a good German restaurant in the States. It sure is convenient when you can just make the dishes you love yourself – not only cheaper but they taste better anyway! :)
Craig Van Horn says
I tried the schnitzel, it turned out great!!! I did have to change how I cooked it. My wife has a medical condition that prevents her from eating fried foods. My work around this for this is to use an air fryer/ convection oven. I cooked it with the oven set as close to 330 degrees as I could set it for 6 minutes. The piece came out with a very crisp crust and great flavor, but not a good colored crust. The second piece I sprayed with Pam cooking spray after I breaded it and it turned out beautifully. Great recipe.
Kimberly @ The Daring Gourmet says
That’s terrific, Craig, thanks for sharing your technique!
Judy Halvorsen says
Thank you for this informative tutorial, the Schnitzels turned out great and everyone loved them!
Becca says
I got so many compliments on this and have already been asked to make it again, thank you for making me a star! :)
Karen says
Perfection! Thank you so much for this awesome tutorial and I’m looking forward to trying more of your recipes!
Kimberly @ The Daring Gourmet says
Thanks so much, Karen!
Chris says
Fabulous tutorial and the tips were all spot on. Perfect Schnitzel, thank you!
Roswitha hhelm says
Dumfnudeln rezebt bitte danke
Tony says
Hi Kim. Great recipe and no need to change anything in my opinion. The clear pictures are very helpful. This went so good with the Swabian potato salad. A little squeeze of lemon on the schnitzel sure does marry well with it.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed both the Schnitzel and the potato salad, Tony, thanks for the feedback!
Rose says
Hi kim
My grandparents are german. Grandma made a meat made from pork and beef. I believe it was finely ground after cooking and mixed together with other ingredients into a loaf that was a consistency of liver wurst. My mom made it a few times. She passed 6 yrs ago and i cannot find the recipe, if there was one.
Do you have ideas.
Kimberly @ The Daring Gourmet says
Hi Rose, was this a firm meatloaf or something that was spreadable like liverwurst? How was it served?
Sandra Hjort says
This is the best tutorial I’ve found and the results were absolutely PERFECT. You made me a star at the dinner table last night, thank you! :)
Kimberly @ The Daring Gourmet says
Wonderful, Sandra, thanks so much!
D says
Vielen dank! I made this today for lunch. It was delicious. I am enjoying your recipes.
Kimberly @ The Daring Gourmet says
Fantastic, thanks so much, D!
Rick says
I have not tried this yet but will soon.
I am curious if you plan to add recipes for the three variations of sauces:
Jägerschnitzel, Zigeunerschnitzel and Rahmschnitzel
Kimberly @ The Daring Gourmet says
Hi Rick, I have Jägerschnitzel coming up soon! :)
Norma says
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
Kimberly @ The Daring Gourmet says
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!
Tim Wiedman says
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!
Kimberly @ The Daring Gourmet says
Fantastic, Tim, thanks so much!
Kay says
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.
Kimberly @ The Daring Gourmet says
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.
Patricia Marsh says
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!
Kimberly @ The Daring Gourmet says
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!
Lis says
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!
Kimberly @ The Daring Gourmet says
That sounds delicious, Lis, thanks for sharing. I often make Schnitzel with chicken as well and add various seasonings or sauces.
Nicole says
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. :)
Kimberly @ The Daring Gourmet says
Awesome, Nicole, and thank you! :)
Jacob says
Thanks I am making this for my German class in school danke schon
Hannah K. says
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!!
Kimberly @ The Daring Gourmet says
Haha, that’s awesome, Hannah! Congrats on such a deliciously successful and parent-persuading dinner – well done! :) Have a wonderful time in Germany!
April Flake says
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?
Kimberly @ The Daring Gourmet says
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.
Patty Alonen says
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
Debra Weber says
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
Kimberly @ The Daring Gourmet says
Fantastic, Debra, thank you!
Bob says
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!
Kimberly @ The Daring Gourmet says
Thanks for the feedback, Bob!
Theodore Jackson says
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.
Kimberly @ The Daring Gourmet says
Fantastic, Theodore! Happy cooking and we look forward to your feedback!
J L Meadowlark says
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.
Cam says
I am using this recipe for a school project about Germany, so thank you.
Kimberly @ The Daring Gourmet says
Wonderful, Cam, good luck and have fun!
Donna says
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
Kimberly @ The Daring Gourmet says
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.
Joe says
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.
Kimberly @ The Daring Gourmet says
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!
C Schwarzbauer says
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
Kimberly @ The Daring Gourmet says
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.
Evelyn Ramirez says
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!
Kimberly @ The Daring Gourmet says
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!
Veeks says
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.
Kimberly @ The Daring Gourmet says
Fantastic, Veeks, thanks so much!
Jacques Francoeur says
Don’t bother I found my answer reading all the comment Thank you again!
Jacques Francoeur says
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
Doug says
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
Kimberly @ The Daring Gourmet says
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 :)
lori kidd says
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.
Kimberly @ The Daring Gourmet says
Hi Lori! Jägerschnitzel has always been a family favorite. Glad to hear you’ve had success with baking it, thanks for stopping by!
Meagan says
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!
Kimberly @ The Daring Gourmet says
LOL, Meagan, that’s terrific! So glad it was a hit and hope you have a wonderful visit with Grandma! :)
Diane says
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!)
Kimberly @ The Daring Gourmet says
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!
Judy Williams says
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
Kimberly @ The Daring Gourmet says
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!
Lori V says
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?
Kimberly @ The Daring Gourmet says
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.
chezloriv says
Thanks! I did try a trial run and it worked great!
Kimberly @ The Daring Gourmet says
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 :)
SKW says
This turned out really well, delicious and tender.
Kimberly @ The Daring Gourmet says
I’m so glad to hear it, thank you!
SueT says
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?
Kimberly @ The Daring Gourmet says
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?
Andrea says
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).
Kimberly @ The Daring Gourmet says
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.
Kim Beaulieu says
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.
Patricia @ Grab a Plate says
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 :)
Adriana Lopez-Martin says
This is one of my favorite german dishes thanks for sharing the recipe now I can make it at home =)
Jill Silverman Hough says
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!)
marcel says
wtf this is austrian schnitzel (wiener schnitzel) not german!
Kimberly @ The Daring Gourmet says
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”.
Kirsten says
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 :)
Kimberly @ The Daring Gourmet says
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!
Laura says
My dad’s mother, my mother, and myself have always used thin beef steaks.
Kimberly @ The Daring Gourmet says
Hi Laura, that sounds like Beef Milanese and yes, it’s delicious!
Anonymous says
It is Beef Milanese even if it is coated with the same ingredients?
Kimberly @ The Daring Gourmet says
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.
Kimberly @ The Daring Gourmet says
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!
Katie says
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.
Kimberly @ The Daring Gourmet says
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.
Frank Atwood says
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.
Kimberly @ The Daring Gourmet says
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.
Anonymous says
looks good
Kimberly @ The Daring Gourmet says
Thank you!
kayla says
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.
Kimberly @ The Daring Gourmet says
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!
Rhodora says
I have yet to try the spätzle but the schnitzel was a big hit with my hubby! Thank you :)
Kimberly @ The Daring Gourmet says
Thank you, Rhodora, I’m thrilled to hear it! YES, you must try the Spätzle, you’ll both love it! :)
Chris says
This recipe worked out great for me!
Kimberly @ The Daring Gourmet says
Ah, that’s perfect, Chris! So happy it all turned out well, thanks for the feedback!
Dave says
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.
Kimberly @ The Daring Gourmet says
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.
Dave says
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.
Kimberly @ The Daring Gourmet says
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.
Amy says
Your schnitzel recipe sounds wonderful……anyway you can make them ahead of time?
Kimberly @ The Daring Gourmet says
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.
Candace Nielson says
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.
Kimberly @ The Daring Gourmet says
Wonderful! I’m absolutely thrilled to hear you both enjoyed it, Candace, and really appreciate the feedback!
PatChris says
How do you get the btead crumbs so fine?
PatChris says
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.
Kimberly @ The Daring Gourmet says
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!
PatChris says
Found the bread crumbs, followed you recipe. Husband said it was as he remembered in Germany. Very good, thank you for posting this site.
Kimberly @ The Daring Gourmet says
Wonderful! I’m so pleased to hear this, PatChris, thanks for the feedback!
Rob says
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.
Kimberly @ The Daring Gourmet says
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! :)
Rob Gleason says
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!
Kimberly @ The Daring Gourmet says
Haha! Thanks so much for the compliment, Rob, I really appreciate it!
Brian says
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.
Kimberly @ The Daring Gourmet says
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!
Steve Smith says
Hi,
My Austrian student who stayed with us serves it with Cranberry sauce. What do you think?
Kimberly @ The Daring Gourmet says
Hi Steve, it’s not traditional but all that really matters is that it tastes good, right? Guten Appetit!
[email protected] says
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.
Kimberly @ The Daring Gourmet says
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 :)
Anonymous says
What a great site. Can you please tell me why not to use Panko breadcrumbs for schnitzel. Many Thanks Shelley
Kimberly @ The Daring Gourmet says
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.
Thelma Wiest says
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.
Kimberly @ The Daring Gourmet says
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! :)
Anita says
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!
Kimberly @ The Daring Gourmet says
Awesome, Anita, and that’s exciting that he’s been exploring his heritage!
Susan P. (@littleredkitchn) says
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!
Kimberly @ The Daring Gourmet says
For sure, Susan! Happy cooking!
Brandon @ Kitchen Konfidence says
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!
Kimberly @ The Daring Gourmet says
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!
Cynthia McCloud Woodman/What A Girl Eats says
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!
Kimberly @ The Daring Gourmet says
Thanks so much, Cynthia, and those sound like some great memories!
notjustbaked says
I love love a perfect schnitzel, and these look amazing!
Kimberly @ The Daring Gourmet says
Thanks so much! Which reminds me, my husband has been bugging me for a while about making some more!
Faith (An Edible Mosaic) says
I love Schnitzel of all types and this really does look perfect! I love that golden crust!
Kimberly @ The Daring Gourmet says
I agree, Faith, I love Schnitzel every which way!
eva says
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.
Kimberly @ The Daring Gourmet says
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.
liltiger says
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.
Kimberly @ The Daring Gourmet says
Wonderful, litiger, let us know how it goes!
liltiger says
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.
Kimberly @ The Daring Gourmet says
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.
Ray Guastini says
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.
Kimberly @ The Daring Gourmet says
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!
Chris Ladenburg says
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.
Kimberly @ The Daring Gourmet says
Thanks, Chris, I’m so glad they were a success! It sounds like you’ll have to make another batch for tomorrow, eh? :)
Mo says
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.
Kimberly @ The Daring Gourmet says
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!
Anonymous says
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…
Kimberly @ The Daring Gourmet says
Wonderful! I’m so happy you found my site and look forward to seeing you around :)
Anonymous says
The schnitzel was a huge hit!! Thank you again.. :-)
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much for your feedback!
Anonymous says
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
Kimberly @ The Daring Gourmet says
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/
Trudy says
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.
Kimberly @ The Daring Gourmet says
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
martha marengo says
read all the way through these comments wondering if anyone else made breaded tenderloins. one of my absolute favorites. seems like they are only found in the central states as no one seemed to have heard of them when we lived on the east or west coast.
Stephanie says
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…
Kimberly @ The Daring Gourmet says
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!
yolanda says
Yes I agree. Avo oil for hight heat, and yes from Costco. I’ll be making wienerschnitzel for 10 with potato gratin, steamed bock choi , or green beans w/mushrooms and a green salad. I grew up in the French part of Switzerland, and “tranches pannées” with veal was popular in my family. I love your comments. Thank you.
Kimberly @ The Daring Gourmet says
Thanks, Yolanda, and your dinner party sounds fabulous – have fun and happy eating!
Sharon says
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!
Kimberly @ The Daring Gourmet says
We think alike, Sharon! :)
C. K. Crouch says
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.
Kimberly @ The Daring Gourmet says
Yes, Sahneschnitzel is another terrific version!
deirdret says
Never mind, I found it with Hunter’s Pork Chops
Kimberly @ The Daring Gourmet says
Excellent! Happy cooking, deirdret!
deirdret says
I never found the recipe for the gravy from drippings (like my Austrian grandmother used to make). Very disappointed.
Ursula says
We just had these tonight and they were delicious, thanks for sharing your recipe
Kimberly @ The Daring Gourmet says
Wonderful, Ursula, I’m so glad you enjoyed them and really appreciate the feedback!
mallory says
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!
Kimberly @ The Daring Gourmet says
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 :)
Karic says
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?
Kimberly @ The Daring Gourmet says
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!
Karic says
Alright thank you!!!
Dave says
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 :-)
Kimberly @ The Daring Gourmet says
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!
Dave says
Mmm Lecker Lecker! I’m making some for Mittagessen! Danke!!
Kimberly @ The Daring Gourmet says
That’s my kind of Mittagessen, Dave! Happy cooking!
Eric says
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!
Kimberly @ The Daring Gourmet says
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!
Anonymous says
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.
Kimberly @ The Daring Gourmet says
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!
Natasha says
Made this for lunch today and it was delicious! Thanks for the great recipe!
Kimberly @ The Daring Gourmet says
Wonderful! I’m so glad to hear that, Natasha, thanks for the feedback!
Anonymous says
This does look great but Schnitzel is Austrian not German.
Kimberly @ The Daring Gourmet says
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.
Sue Ferguson says
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.
Kimberly @ The Daring Gourmet says
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!
Mineo Tanaka says
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!!!
Kimberly @ The Daring Gourmet says
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!
Dee says
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.
Kimberly @ The Daring Gourmet says
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.
Anonymous says
I grew up in Stuttgart and I love German cooking. Schnitzel is one of my favorites.
Kimberly @ The Daring Gourmet says
That’s great! Mine, too :)
Anonymous says
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.
Kimberly @ The Daring Gourmet says
That sounds yummy! And yes, oil temperature is crucial. Thanks for the feedback!
Debby says
Love your schnitzel recipe. Can’t wait to try the sauce recipes
Kimberly @ The Daring Gourmet says
Thanks so much, Debby! Happy cooking!
Andrew says
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.
Kimberly @ The Daring Gourmet says
Schnitzel sandwiches are fabulous, Andrew! Cornflakes are definitely not traditional but as I always say, the most important thing is that it tastes good!
Karl Poetschke says
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.
Kimberly @ The Daring Gourmet says
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.
Steve says
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.
Anonymous says
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.
Kimberly @ The Daring Gourmet says
Thank you and I hope you will give it a try!
Carrie Pacini says
Your Schnitzel looks great!
Kimberly @ The Daring Gourmet says
Thanks so much, Carrie, and thank you for stopping by!
Sue Rauch says
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?
Kimberly @ The Daring Gourmet says
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!
JosieO says
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!
Kimberly @ The Daring Gourmet says
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
Anonymous says
Where in WA is your German bakery?
Kimberly @ The Daring Gourmet says
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.
Deb says
There is also a German grocery store and deli in Burien – Han’s German Sausage and Deli at 717 SW 148th Street. Han’s makes his own wursts and Nuss Schinken and the grocery is well-stocked with German products. Not as big as Hess in Lakewood but if you live in the Seattle area, it is a closer drive. I do love to drive the Hess for their wonderful breads and brötchen!
Kimberly @ The Daring Gourmet says
Thanks so much for the tip, Deb, I wasn’t aware of that location, I’ll have to check it out. I just know Hess and the one at Pike Place Market. There used to be a tiny one in Olympia but that’s shut down now. Still, we’re really lucky that we have 3 different German deli locations in the Greater Seattle area!
Anonymous says
I also mail-order from Bavaria Sausage Inc in Madison, Wisconsin at www. bavariasausage. com – not as good as the now closed germandeli.com but better than nothing!
Anonymous says
The German Pastry Shop in Lakewood is located at European Square, 6108 Mt Tacoma Dr SW, Lakewood, WA 98499. Also in this location is Hess Bakery and Deli. Great places to eat/shop. Hess’ bakery sells a great selection of breads, rolls, as well as pretzels. The deli has a nice selection of meats, cheeses, condiments, candies, etc.
Alexandra says
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
Kimberly @ The Daring Gourmet says
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 ;)
Nicole says
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.
Daniel says
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!
The Daring Gourmet says
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!)
Karen says
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!
The Daring Gourmet says
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
Anonymous says
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.
Kimberly @ The Daring Gourmet says
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! :)
Michelle Trudeau says
Check a local dairy for quark. We have one here in Columbus Ohio which makes it (LOVE it!).
Can’t wait to try these for my son’s bday treat.
Tod Hiller says
Hi there! I am old door kicking, knuckle dragging paratrooper, grandpa of 25, and a closet chef. My wife and I make our own quark. A simple recipe is 3 quarts whole milk and 1 quart buttermilk mixed together in a large (gallon) bowl with a cap. We usually leave it out on the counter for 3 days (2 weeks in a fridge). Strain the slurry using a cheese cloth lined colander mounted on a stock pot in the fridge. The quark is delicious, and the fluid down below is “whey” good too!
Kimberly @ The Daring Gourmet says
Thanks so much for the tip, Tod, nothing beats homemade!
Sir Kevin Parr Baronet. says
I first tried this dish ans side plate in Vein on holiday to visit opera house. To make it at home now is great thank you for the way it is made properly.
Sheila Goldsmith says
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!
Kimberly @ The Daring Gourmet says
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.
Andy says
Make sure he goes to the Bierhelderhof restaurant in Boxberg, near the MPI f Kernfüsik. I ate dinner there at least once a week, usually Schweineschnitzel mit spätzle und salat.
The lady probly isn’t there any more, but it’s still well worth a try!
And don’t forget to have a glass of a local wine, such as a Gimmeldinger Meerspinne.
Guten Appetit.
Rhonda Renee says
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.
The Daring Gourmet says
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
john says
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
KASSNER Stephan says
Stuttgart – schnitzel – lecker! But . . . what I would like is a recipe for the kind of goulasch served in Stuttgart kneipe – please :- ) Danke schöne! Stephan.
Anonymous says
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.
Jason says
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.
Gordo says
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.
Hannah says
Hello! I’m so excited to try this recipe!!
My only question… what type of oil should I use?
Gary says
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.
Kimberly @ The Daring Gourmet says
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.
Tom says
Was always pork when I was there in late 80’s and 90’s. I was in the Hunsruck area.
Anonymous says
Same here, I was there in the early 70’s and it was veal and delicious !
Shirley Jensen says
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.
Anonymous says
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.
Angelika Sabine says
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.
Paul Ibbotson says
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.
Kimberly @ The Daring Gourmet says
Hi Tom! Yes, it’s almost always pork, occasionally you can find veal.
Rick Delaney says
Spent 3 years at Hahn Airbase. Schnitzel was always pork.
Debbie Tippins Sutton says
Hey Rick I was at Hahn!!! Small world….we are celebrating this Christmas dinner with German dishes!
Kimberly @ The Daring Gourmet says
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.
Jonathan says
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.
Roger says
Yes sir just did the same thing! Agree with adjustment.
Jason says
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.
Terry says
Very well explained, thanks. I am going to try this recipe tonight for dinner.
And yes you did no name calling!
Jonathan says
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.
Veeks says
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.
Liz says
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!
Kimberly @ The Daring Gourmet says
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.
Loraine says
Hi Ms. Kim! I’m using canola oil, will it be ok for 330 degrees F? Thank you
Kimberly @ The Daring Gourmet says
Hi Loraine, I avoid canola oil for other reasons but just in terms of smoke point, yes, 330 is fine.