German Schnitzel (Schweineschnitzel)
This post may contain affiliate links. See my disclosure policy.
This traditional German Schnitzel recipe, known as Schweineschnitzel, is just the way you know and love it from your favorite German restaurants! Made the way I learned it from my Mutti and Oma, this tutorial includes all the tips and tricks are included for making the absolute PERFECT Schnitzel!
Being from Germany and as much as I love to cook, it would be unforgivably inexcusable, a total outrage, if I didn’t know how to make Schnitzel! After all, it’s one of the most quintessential German dishes. Practically every tourist to Germany has had Schnitzel and most fall in love with it.
Schnitzel vs. Wienerschnitzel: What’s the Difference?
Many people associate Schnitzel with Wienerschnitzel. However, “Wienerschnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal. German Schnitzel is prepared the same way as Austrian Wienerschnitzel, but the difference is that German Schnitzel, known as Schweineschnitzel, is made with pork 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 factual 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!
Variations
The most popular variations of Schnitzel are Jägerschnitzel (“hunter schnitzel”) which is served with mushroom gravy, Zigeunerschnitzel (“gypsy schnitzel”), served with a zesty bell pepper sauce, and Rahmschnitzel (“cream schnitzel”) served with a delicious creamy Rahm Sauce. All three are commonly found in German restaurants and are all positively delicious. If you love Schnitzel you have to try them all!
What to Serve with Schnitzel
In Germany, Schnitzel is most commonly served with any of the following:
- French fries
- Spaetzle and gravy
- German Potato Salad
- Creamy German Cucumber Salad
- A leafy green salad
Additional serving options include mashed or roasted potatoes, Sauerkraut, Rotkohl, and roasted or steamed veggies. And if you want to pair it with some non-German sides you can serve it with classics like Creamy Coleslaw, Macaroni Salad, Classic Potato Salad, Baked Potato Wedges, Baked Beans, or Broccoli Salad.
Whichever sides you serve it with, it is commonly garnished with a slice or two of lemon and a sprig of parsley.
Schnitzel Recipe
Let’s get started!
Throughout the pictured recipe steps below, I’m going to share some tips and tricks with you that are important for achieving perfect results – just like the kind you get at a German restaurant.
Pro Tip 1: Pound the meat 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. 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.
Pro Tip 2: 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.
Pro Tip 3: Fry the Schnitzel immediately. 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 Schnitzel can “swim”.
Pro Tip 4: 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 French fries, Spätzle, or German potato salad and a fresh leafy green salad. See blog post above for more serving recommendations.
Enjoy!
For more authentic German recipes be sure to try my:
- Sauerbraten
- Rouladen
- Schweinshaxe
- Königsberger Klopse
- Currywurst
- Käsespätzle
- Kartoffelpuffer
- Senfbraten
- Jägerschnitzel
- Maultaschen
- German Potato Soup
- Frikadellen
- German Sauerkraut Soup
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
Traditional 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. Serve with French fries, Spätzle or German potato salad, and a fresh leafy green salad.
Video
Nutrition
Originally published on The Daring Gourmet March 12, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I tried and failed miserably. At 330 they burned instantly. I’m not giving up, though. I’ll go with a lower temp.
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.
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.
So crispy and delicious. Turned out AMAZING!!!
i used this recipe for my blog.
schnitzel is very populare in iran. ♥ have a nice cooking!
Thank you, Amir, I’m happy you enjoyed it!
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!
Thank you, Donald, I’m so glad you enjoyed it!
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 🥰
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
This is a wonderful recipe!
Thank you so much!!!!!!!!!!!
Just made this tonight, my husband says ” I don’t know what you did different to those pork chops but they were delicious” lol.
Score! That’s wonderful, Suzy, I’m glad it was a hit – thanks so much for the feedback!
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?
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.
Excellent pointer, Kimberly. Perhaps you could amend the recipe to reflect Avocado oil or another oil with a high smoke point as the most appropriate oils to use?
Rapeseed oil is the common one used in Germany.
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.
Thank you, Dayo, I’m so glad you enjoyed it!
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.
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. 🙏
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!
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!
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?