German Schnitzel (Schweineschnitzel)
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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
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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!
Made this tonight and the results were exactly as I had it in Germany. So good. Can’t wait to make it again this weekend, this time with your mushroom gravy.
Oh that’s wonderful, Nathan, thank you so much and I hope you enjoy the mushroom gravy!
Deee-licious! I followed your recipe exactly & we loved it. Won’t be the last time I make it. Also, it was interesting to learn more about your country & culture. Thanks :)
Wonderful, Lauren, I’m so glad everyone enjoyed it, thank you for the feedback!
Have you ever made a day ahead and warmed in the oven to serve?
Hi Delena, in order to have a crispy crust I recommend making the Schnitzel just before serving. Making it a day ahead you not only risk a soggy crust but it also increases the chance of the crust coming loose and slipping off during reheating.
A perfect recipe. I made this a month ago, after our family returned from summer vacation in the Bavarian Alps, and everyone agreed that it was as good and authentic as the schnitzel in Munich and Oberammergau! My daughter – who is not a big meat eater – has even requested it again for her birthday dinner in a couple of day’s time. Thank you for your excellent recipes. I rely on them often.
I’m so glad your family enjoyed it, Melinda, and I appreciate the feedback! So glad also that you guys had the opportunity to visit my favorite area of Germany :) We actually just got back from there ourselves two weeks ago. Thank you again and for your kind compliment :)
I came across a few recipes for Schnitzel, but some of the top rated recipes called for panko bread crumbs. Just didn’t seem right. When I saw this recipe I knew it was closer to what I recall eating when I visited Germany. It was absolutely delicious and my whole family enjoyed it. The recipe was quite simple and easy to follow. Saving this as a favorite!
I’m thrilled it was a family hit, Rebekah, thank you so much for the feedback!
Where I ate it in Germany, it was served with lemon slice and a light brown gravy, and German potatoes and a glass of beer. So good.
I lived in Germany for a couple years back in the early 70s. I was shocked when I tried my first schnitzel. I loved it. I ate it all the time. I’ve made before and it came out good. But I am going to try this recipe. It looks good. But it won’t be as good as the little place I uses to get it in Germany. Thanks for the recipe.
My family enjoyed this very much. My 7yo asked for me to make this again and again. Thanks
Yay! Thank you so much, Jerilea!
My daughter and I have made this twice now, and it does indeed make perfect schnitzel! Thank you for the recipe!
Oh thank you so much, Jaclyn! Have a terrific weekend!
Not able to pin from your site!
Hi Mary, if you hover over any of the images you’ll see the pin option. Also there’s a pin button at the top and bottom of each post.
Hi, I lived in Germany for 4 yrs back in the late 70’s, their was a chicken house that had chickens rotisserie in the front window, and I was wondering if you know of the wurze sauce? that they put on the chicken and where to get that sauce? Also, what is the cheese they use on the pomme frits (sp)? I loved the german food and plan to make this recipe…can you put one on for german potato salad? Thanks!
Hi Debi! As far as I’m aware they typically season the chicken with a rub, not a sauce. It’s generous on the paprika but any additional herbs and spices will vary from place to place. The cheese sauce…in what area of Germany did you live? I’ve actually never encountered cheese sauce on fries in Germany. Hopefully I can be more helpful with the potato salad :) Here is an authentic recipe for Swabian potato salad: https://www.daringgourmet.com/restaurant-style-schwabischer-kartoffelsalat-swabian-potato-salad/
Pampered Chef has a Rotisserie seasoning that I think comes very very close to the chicken you are talking about. Naturally I could be off base because it’s been over 40 years since I was in Germany but it sure brought back memories.
Oops.. forgot my 5 star rating
Simple and delicious, done in the cast iron frying pan. Root veggies..parsnips and mashed turnip as sides! Made twice now and yummy! Crispy deliciousness.
Is there a recipe called Devils Bread? I had this in Germany years ago it had stew meat and veg cooked in a stew like but was sure they called it Devils Bread.
Hi Shirley, I’ve never heard of a German stew by that name or anything similar, sorry.
Brot des Teufels?
Having grown up in Denmark it was wonderful to be reminded of this dish which I had forgotten all about. I just made it and it’s still delish. However, my mom used to serve it with horseradish and anchovies on top, so I had to do the same. Thanks for posting.
Thank you, Marianne, I’m so glad you enjoyed it!