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!
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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
Anonymous says
This is MUCH better when using panko. It’s also great to experiment and add things like different curry powders, ground fennel, ground cumin, etc., to the panko for some extra flavor. Otherwise way too tasteless.
Lydia says
Will this work with chicken?
Kimberly @ The Daring Gourmet says
Hi Lydia, absolutely!
duffy dennis says
Such a great entree. What do you suggest for sides?
Kimberly @ The Daring Gourmet says
Hi Duffy, a typical side is noodles (to go with the sauce) – in Swabia that would be in the form of Spätzle and elsewhere egg noodles. Alternatives include French fries or Bratkartoffeln (German cottage potatoes). Also typical is a leafy green salad.
Stephen F. says
My German heritage always has me searching for good German recipes and this site is definitely one of my favorites. Thanks so much for sharing all of your recipes!
Kimberly @ The Daring Gourmet says
Thank you so much, Stephen, I really appreciate that! <3
Vance Whittington says
I don’t know if I qualify to help my granddaughter with this recipe or not because after over five years in stuttgart and loving schnitzel I thought it was made from unborn calf. She is eleven and has chosen this as her school project ln competition. She has heard me talk about it as well as jager schnitzel since we have had custody of her since she was 4 months old. I am 77 and was in Germany in the middle 60s. This looks like the best authentic recipe I can find. Thanks so much.
Laurie says
I use Italian bread crumbs and that is tasty too.
Debbie says
Made this a few days ago and it was amazing! Had it for dinner with a classic potato salad (not German, oops!) and I loved it. Very easy for a weeknight dinner and ingredients are very accessible. Saved to my archives! Thanks.
Kimberly @ The Daring Gourmet says
So awesome, Debbie, I’m happy you enjoyed it, thank you!
Karen says
I’m wondering if pork tenderloin sliced snd pounded would work?
Kimberly @ The Daring Gourmet says
Hi Karen, yes it will. It’s very lean of course so won’t be as moist, but I’ve used tenderloin before when that’s all I had on hand and didn’t want to run to the store.
Mike says
Hi there – What is the typical cut of pork that you use? Are those boneless center loin chops in the photos that you pound thin? Thank you.
Kimberly @ The Daring Gourmet says
Hi Mike, I personally prefer a lean cut but pork steaks are probably the most common because they have some fat marbling which helps keep the meat more moist. But it’s really a matter of personal preference.
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. :)
Howard says
Kate, Unless you are also pounding your pork chops with a tenderizing hammer, you will find a big difference between schnitzel and pork chops. The schnitzel is much more tender than a typical pork chop. 😊
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!