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!
Be sure to also try our Jägerschnitzel smothered in mushroom gravy!
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” served with mushroom gravy), Zigeunerschnitzel (“gypsy schnitzel”, served with a zesty bell pepper sauce), and Rahmschnitzel (“cream schnitzel” served with a rich cream sauce). All three are commonly found in German restaurants and are all positively delicious.
What to Serve with Schnitzel
In Germany, Schnitzel is most commonly served with any of the following:
- French fries
- Spätzle and gravy
- German Potato Salad
- A leafy green salad
Additional serving options include mashed or roasted potatoes, Sauerkraut, German Red Cabbage, and roasted or steamed veggies.
Non-German sides that pair well with Schnitzel include:
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.
Expert 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.
Expert 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.
Expert 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”.
Expert 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 our:
- Sauerbraten
- Rouladen
- Spaetzle
- Currywurst
- Käsespätzle
- German Potato Salad
- Kartoffelpuffer
- Senfbraten
- Jägerschnitzel
- Maultaschen
- German Potato Soup
- Frikadellen
- Creamy German Cucumber Salad
- German Sauerkraut Soup
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
Sharon says
I have been trying to “get it right” for awhile now. I wasn’t using the oil… not too much but just enough! Vielen Dank! Sahneschnitzel is another favourite…and if i could get away with Rotkohl, Spaetzle and Kaesller every night, I would!
Kimberly @ The Daring Gourmet says
We think alike, Sharon! :)
C. K. Crouch says
We were stationed in Germany 1976-1980 and used to go to this little place and order Sahneschnitzel (I think that’s the correct spelling.) It had little slices of mushrooms in a white cream sauce, maybe a type of gravy, but not gravy like we have here in Texas.
Kimberly @ The Daring Gourmet says
Yes, Sahneschnitzel is another terrific version!
deirdret says
Never mind, I found it with Hunter’s Pork Chops
Kimberly @ The Daring Gourmet says
Excellent! Happy cooking, deirdret!
deirdret says
I never found the recipe for the gravy from drippings (like my Austrian grandmother used to make). Very disappointed.
Ursula says
We just had these tonight and they were delicious, thanks for sharing your recipe
Kimberly @ The Daring Gourmet says
Wonderful, Ursula, I’m so glad you enjoyed them and really appreciate the feedback!
mallory says
I loooove Schweineschnitzel! I used this recipe to make a German meal for my family when I went home for Christmas (I live in WA, as well!) and it was a huge hit. I made it with Spätzle, Rotkohl, a nice salad, and Schwarzwälder Kirschtorte for dessert. My family is almost all German, although we’ve been in the US for a few generations, and I’ve been trying to connect with my heritage through cooking and attempting to learn the language so I can speak a little if I ever get to visit Germany again. I love your recipes, so please post more if you have them!
Kimberly @ The Daring Gourmet says
Hi Mallory, I’m so thrilled to hear the Schnitzel was a hit, and the meal you prepared sounds sooooo delicious! I wish I had been one of your dinner guests! :) Cooking authentic German food is a perfect way to connect with your heritage and best of luck with learning the language. I’ll tell you, I grew up speaking German and English fluently so I don’t know any differently, but my non-English speaking friends tell me that English is much harder! English has such crazy, inconsistent rules and ways of pronouncing things, you know? Although German grammar is atrociously difficult, at least the words are all pronounced phonetically! Thanks so much for the compliment and happy cooking! (Oh yes, many more recipes to come :)
Karic says
This looks super good, can’t wait to make it!! My Oma has made this a couple times and its delicious!! I have a question for you though, I’m making this for my Adv. Culinary family meal project and I’m not sure what to make as a side dish. For one I’m making German potato salad but I’m drawing a blank for the second. Can you help me any?
Kimberly @ The Daring Gourmet says
Hi Karic! Most typically in German restaurants this would be served with French fries and a leafy green salad. German potato salad is great option, too, and you could still include the green salad with it. Happy cooking!
Karic says
Alright thank you!!!
Dave says
Vielen Dank! Just made it! Sehr gut!!! I have friends in different parts of Deutschland (have been there 7 times and love it and I’m obsessed with their food..Currywurst, Schnitzel, etc and Turkish Döner! ) I recently made Semmelknödel. It was much easier than I thought and if I can make it anyone can LOL Thanks again!! Mach’s Gut–Dave :-)
Kimberly @ The Daring Gourmet says
Fantastic, I’m so happy to hear it was a hit, Dave! I know, I really can’t get enough of German food either. And yes, the Döner’s in Germany are the BEST!! Thanks so much for your feedback!
Dave says
Mmm Lecker Lecker! I’m making some for Mittagessen! Danke!!
Kimberly @ The Daring Gourmet says
That’s my kind of Mittagessen, Dave! Happy cooking!
Eric says
Made this Schnitzel today and it was AMAZING. Reminded me of the kind I would have while living in Sachsen. Thanks so much for the recipe. It made us very happy!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Eric! Sachsen is a beautiful part of Germany and that’s wonderful that you had the opportunity to live there. Thanks so much for the feedback!
Anonymous says
Hi! I am from sunny South Africa. I am so happy that I found your site. I made your schnitzel last night with our traditional pap and my family loved it. Next time I,ll make it with your food, I,ll let you know. Thank you.
Kimberly @ The Daring Gourmet says
Greetings to South Africa! I’m thrilled you found my site and am happy you enjoyed the first recipe you tried. I really appreciate the feedback, thanks so much!
Natasha says
Made this for lunch today and it was delicious! Thanks for the great recipe!
Kimberly @ The Daring Gourmet says
Wonderful! I’m so glad to hear that, Natasha, thanks for the feedback!
Anonymous says
This does look great but Schnitzel is Austrian not German.
Kimberly @ The Daring Gourmet says
Hi! It actually isn’t either Austrian or German, it’s Roman. But Austria is traditionally associated with Wienerschnitzel, which is strictly veal, not pork. And Austrians will even tell you that it did not originate in Wien (Vienna). If you read the post you’ll find the explanation.
Sue Ferguson says
Hi Kimberly,
I’m cooking your Schnitzel tonite, but I”ve notice in one statement you say to stand after crumbing, then cook start away.
I like to put in frig for awhile, should I do this.
Kimberly @ The Daring Gourmet says
Hi Sue, I don’t think I said anywhere to let it sit. In the pictured instructions and in Step 3 I emphasize the importance of frying the Schnitzel immediately after breading in order to achieve a crispy crust. If you’ve already refrigerated it, don’t despair, it will still taste wonderful. Happy cooking and enjoy!
Mineo Tanaka says
It has been over 30 years since the German Delicatessen on Robson Strasse in Vancouver, B.C. Canada, closed its doors. They made a schnitzel sandwich that I have been looking for ever since. Nothing has come close after travelling the world. Yours looks very similar and I will give it a try. Will let you know!!!
Kimberly @ The Daring Gourmet says
Please do, Mineo! There’s nothing complicated about making a good Schnitzel. The process is very basic but a few tips – mentioned in the post – need to be followed to get the right results. Happy cooking!