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Home » Disclosure » Authentic German Schnitzel (Schweineschnitzel)

Authentic German Schnitzel (Schweineschnitzel)

March 12, 2014 by Kimberly Killebrew · 388 Comments

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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!

schnitzel recipe pork traditional authentic German Austrian

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.

Homemade German Spaetzle

Here is the link to the best Restaurant-Style Schwäbischer Kartoffelsalat to serve on the side!

german potato salad swabian style

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!

german jaegerschnitzel jägerschnitzel recipe authentic best mushroom gravy traditional

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.

schnitzel recipe pork traditional authentic German Austrian

 

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.

how to make homemade German schnitzel pork recipe traditional authentic

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).

how to make homemade German schnitzel pork recipe traditional authentic

Dip the pork into the flour, coating all sides.

how to make homemade German schnitzel pork recipe traditional authentic

Next dip the pork into the egg mixture, coating all sides.

how to make homemade German schnitzel pork recipe traditional authentic

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.

how to make homemade German schnitzel pork recipe traditional authentic

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”.

how to make homemade German schnitzel pork recipe traditional authentic

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.

schnitzel recipe pork traditional authentic German Austrian

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.

schnitzel recipe pork traditional authentic German Austrian

Be sure to also try our recipe for Authentic German Jägerschnitzel (Hunter’s Schnitzel with Mushroom Gravy)!

 

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schnitzel recipe pork german austrian authentic traditional

traditional German pork schnitzel recipe authentic Schweineschnitzel

Authentic German Schnitzel (Schweineschnitzel)

Kimberly Killebrew
Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants!
Print Recipe
4.77 from 117 votes
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Main Course
Cuisine Austrian, German
Servings 4
Calories 376 kcal

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

Calories: 376kcal | Carbohydrates: 26g | Protein: 35g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 171mg | Sodium: 244mg | Potassium: 586mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Calcium: 59mg | Iron: 2.8mg
Keyword Schnitzel
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet


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388 Comments →

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388 Responses

  1. Svetlana Fasolt says

    July 26, 2021 at 7:24 am

    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.

    Reply
    • Kevin Goodman says

      September 24, 2021 at 2:18 am

      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. 🙏

      Reply
  2. DeCarla Day says

    June 3, 2021 at 2:52 pm

    I used to frequent a restaurant in LA called Little Vienna. Their food was fabulous. The served their schnitzel with cooked red cabbage and other sides. Their Apple strudel was to die for. They also had a strolling violinist. The best ambience!

    Reply
  3. Betty Mittag Clarke says

    June 2, 2021 at 2:53 pm

    This is my favorite food! I always make it when I can fine the veal. I like it with a cucumber salad my Oma made with cucumbers, oil and parsley. Fixing the Schnitzel tonight. Wish I had some cucumbers but I will make some fries!

    Reply
  4. Jennifer Newberry says

    May 8, 2021 at 2:10 pm

    My dad was stationed at Ranstein AFB,but worked at Kapaun Air Station. We all loved the schnitzel. It seems like the tradtional schnitzel had few different spices. Maybe it’s my taste buds..lol. Has anybody added to this recipe?

    Reply
  5. Brendan Kapuscinski says

    April 26, 2021 at 10:25 am

    Question: can these be
    1. Deep fried?
    2. After cooking could they be frozen for a future meal?

    Reply
  6. Anonymous says

    April 17, 2021 at 1:01 pm

    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.

    Reply
    • Fil says

      May 6, 2021 at 4:54 pm

      Yes, you can do this with chicken, then it would not be ‘Schnitzel”. In Italy it would be Milanese.

      Reply
    • Anonymous says

      June 16, 2021 at 12:09 am

      If you make it with panko, you’re not making schnitzel, but rather katsu.

      Reply
    • Anonymous says

      June 21, 2021 at 11:10 am

      And then it’s not an authentic German Schnitzel.

      Reply
  7. Lydia says

    April 8, 2021 at 12:24 am

    Will this work with chicken?

    Reply
    • Kimberly @ The Daring Gourmet says

      April 8, 2021 at 8:46 am

      Hi Lydia, absolutely!

      Reply
  8. duffy dennis says

    March 25, 2021 at 11:24 pm

    Such a great entree. What do you suggest for sides?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 28, 2021 at 10:35 pm

      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.

      Reply
    • NebelungPixie says

      May 4, 2021 at 10:59 am

      Serving ours with potato and caramelized-onion pierogies tonight, but I also love them cut up after cooked and served on a biscuit for breakfast. Sooooooo good.

      I grew up in The South. Never knew this was schnitzel FOR 50 YEARS !!! We just called it “chicken-fried pork steaks”. Beef done the same way are “Country Fried Steak” or “Minute Steak”.

      I also like to eat schnitzel on a toasted bun. Would probably be good with sauerkraut on it too, but I am allergic. 😢

      Reply
  9. Stephen F. says

    March 7, 2021 at 9:06 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 22, 2021 at 3:52 pm

      Thank you so much, Stephen, I really appreciate that! <3

      Reply
  10. Vance Whittington says

    March 2, 2021 at 5:54 pm

    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.

    Reply
    • Marilyn Adkins says

      May 6, 2021 at 10:16 am

      Interestingly……I also was in Germany in the late 50’s, 1957 and 1958, and learned to eat the delicious schnitzel dishes in the Gasthaus in the town where I lived. The town name was Langendiebach, near Hanau. Also interesting was my married name at that time was Whittington! Small world.

      Reply
  11. Laurie says

    February 12, 2021 at 6:46 pm

    I use Italian bread crumbs and that is tasty too.

    Reply
  12. Debbie says

    February 7, 2021 at 8:28 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 7, 2021 at 8:57 pm

      So awesome, Debbie, I’m happy you enjoyed it, thank you!

      Reply
  13. Karen says

    December 21, 2020 at 6:24 am

    I’m wondering if pork tenderloin sliced snd pounded would work?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 21, 2020 at 3:34 pm

      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.

      Reply
      • Mike says

        January 28, 2021 at 10:16 am

        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.

        Reply
        • Kimberly @ The Daring Gourmet says

          January 30, 2021 at 9:04 pm

          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.

          Reply
  14. Kate @ Bunny's Garden says

    November 4, 2020 at 6:41 pm

    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. :)

    Reply
    • Howard says

      December 31, 2020 at 6:33 pm

      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. 😊

      Reply
  15. Patricia Brown says

    October 8, 2020 at 6:40 am

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      October 15, 2020 at 11:08 pm

      That’s wonderful, Patricia, please let us know how it goes!

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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