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!
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Nutrition
Deborah Guell says
Hello! This is the first time on your site. I absolutely love your page, the recipes are very tried and true. I know this since I waitressed in a German restaurant for two years. It was owned by a lady from East Germany who then fled to West Germany to live with her grandmother. She was an excellent cook and viewing your recipes brought back such good memories for me. She advised my friend and I who worked for her about the strong vinegar you mentioned. We were not allowed near it! Do you have a recipe for a green bean salad with onions, vinegar and oil? Need ideas for measurements for that salad. She only served it to her German friend that came to the restaurant.
Kimberly Killebrew says
Thank you so much for visiting and for the compliment, Deborah, I hope you’ll come back often! Yes, it’s called Bohnensalat and it’s yummy.
Here’s a recipe for basic Bohnensalat:
Use about 2 pounds of fresh green beans. Wash them and you can either cut them into smaller pieces or leave them whole. Boil them in salted water with a couple of sprigs of fresh savory or 1/2 teaspoon dried savory (that’s an herb that’s not very common in the U.S. but it indispensable for green bean dishes in Germany). Boil until the beans are tender but still firm. For the marinade you’ll very finely chop a medium red or yellow onion and combine it with 6 tablespoons of white vinegar (you can also add a small splash of that Essig Essenz you referred to), 4 tablespoons oil (sunflower oil is commonly used), 2 tablespoons sugar (or more if you prefer sweeter – taste the marinade and decide if you want to add more), 1 1/2 to 2 teaspoons salt and a few grinds of black pepper. When the beans are done cooking, drain them and immediately pour the marinade over the hot beans. Let them sit until cool and then put them in the fridge to chill overnight before serving.
Jeremiah Whetton says
So crispy and delicious. Turned out AMAZING!!!
amir says
i used this recipe for my blog.
schnitzel is very populare in iran. ♥ have a nice cooking!
Kimberly @ The Daring Gourmet says
Thank you, Amir, I’m happy you enjoyed it!
Donald Ostler says
Great dish! I used Lard this time. Have tried with some duck fat and bacon fat! I know Nasty! Sometimes you just have to break some rules. Wonderful!
Kimberly @ The Daring Gourmet says
Thank you, Donald, I’m so glad you enjoyed it!
Judith says
I learned how to make The German Kind years ago when we were Stationed in Frankfort Germany!!! Now I find I need to learn how All over again! I Really Love It Very Much 🥰
Anonymous says
This was my first time making Schnitzel and I say it wasn’t bad and boyfriend also enjoyed it as well. Will have to say it’s a keeper. Thank you
Unknown says
This is a wonderful recipe!
Thank you so much!!!!!!!!!!!
Suzy says
Just made this tonight, my husband says ” I don’t know what you did different to those pork chops but they were delicious” lol.
Kimberly @ The Daring Gourmet says
Score! That’s wonderful, Suzy, I’m glad it was a hit – thanks so much for the feedback!
Bonnie Hendricks says
I want to make schnitzel and have bookmarked your recipe and instructions but am confused about what oil to use, even after reading the linked article. What oil do YOU use?
Kimberly @ The Daring Gourmet says
Hi Bonnie, for frying I use avocado oil. It’s neutral in flavor and has a very high smoke point. I buy mine at Costco where I’ve found they have the best deal on it.
David Sohn says
Rapeseed oil is the common one used in Germany.
Dayo Ogunremi says
After i had Schnitzel in Germany I had to try the recipe in Lagos. It came out brilliant and I’ve repeated it a few times in England. Great with fries and red cherry wine.
Kimberly @ The Daring Gourmet says
Thank you, Dayo, I’m so glad you enjoyed it!
Svetlana Fasolt says
I haven’t made this in a while, so it’s time, especially since I’m originally from Germany. The last time I prepared a Schnitzel was with my daughter after we stayed up all night having fun. It will be bittersweet, because she has recently unexpectedly passed away, for what seemed no specific reason, but it will be a good memory.
Kevin Goodman says
I hat a great memory too have my prayers are with you and I’m sure your daughter will be watching you with a big smile on her face. 🙏