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!
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 below for more serving recommendations.
What to Serve with Schnitzel
In Germany, Schnitzel is commonly served with any of the following:
- Pommes (French fries); see my Oven Baked French Fries or Baked Potato Wedges.
- Spaetzle and gravy
- German Potato Salad
- Creamy German Cucumber Salad
- Krautsalat
- 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.
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!
Hi there, you say in above somewhere not to use Panko bread crubs. They are the only ones I have in the house just now. Why are they no good for this recipe? Thanks.
Hi Eva, it’s not that you can’t use panko breadcrumbs, it’s just that panko isn’t what’s used to make traditional Schnitzel. It’s a bulkier, rougher texture.
Yes he has ordered everything as soon as I can find ingredients. Home in Australia now looking after aging parents but will cook it as soon as I get back and shop.
Wonderful, litiger, let us know how it goes!
Thankyou – looks great. Hubby loves a Jaeger schnitzel, spaetzle and red cabbage… Spent a few years in Garmisch ski racing and teaching skiing for the US Army. So I guess I need to try to make this for him.
Wonderful, I’m sure he’ll be in heaven! If you haven’t already, check out my recipe for Spätzle and Rotkohl. I know Garmisch very well, it’s in my most favorite area of Germany.
i was a teacher in the DoDDS schools in Germany for 30 years. Ate schnitzels in Karlsruhe, Giessen, Zweibruecken, Mannheim and Schweinfurt.
Live in Jacksonville, Fl and can’t find a decent German restaurant.
My frau is German but I make the schnitzels. get my recipes from the “net” Yours is great. Easy to buy good German spatzle in local stores.
Hi Ray, I always love meeting people who are from or have spent time in Germany – welcome and thank you for the compliment! I have quite a few German recipes on my site and many more to come. If you click on “recipes” on the menu bar at the top of the page you can search by country and find Germany and I’m sure there will be several others that will interest you. Einen schönen Gruß an Ihre Frau!
Thank you for the temperature guide. You are right about that being the key to perfectly cooked breaded pork cutlets. The Schnitzels came out perfect! I made extra for sandwiches tomorrow…but that’s not going to happen. They all disappeared.
Thanks, Chris, I’m so glad they were a success! It sounds like you’ll have to make another batch for tomorrow, eh? :)
This recipe is almost identical to recipes for breaded tenderloin sandwiches that you seem to only find in Indiana, central Illinois and Iowa. I believe they are indeed of German influence as you suggest above. The only difference is you eat the meat on a bun with condiments like ketchup, mayo, tomato, lettuce, onion and pickle. They are absolutely delicious when made properly (i.e.. crispy on the outside, tender on the inside). Another difference is the egg wash is usually flavored with garlic, onion powder, pepper, etc and the bread crumbs are panko crumbs or ground up saltine crackers (my fav). Those variations on this traditional schnitzel recipe do provide more flavor. Do think you could make these in a deep fryer rather than pan frying. When making more than two servings I have difficulty getting consistent crispiness across the entire batch; I assume because the oil temperature is fluctuating.
Hi Mo, yes, the Schnitzel sandwiches in Indiana are indeed of German influence from the early German settlers. You can find them throughout Germany as well as a variation of traditional Schnitzel eaten on its own. They’re delicious! Exactly, it’s all about the temperature so you never want to overcrowd the pan and you want to be sure to bring the oil back up to the right temp before adding the next batch. But I don’t see any reason why you couldn’t make these in a deep fryer. The breading may not look quite as perfect (it may come off it places), but then again it might. If you try it in the deep fryer let us know how it turns out!
Just booked marked your page.. :-). I had an exchange student visit for the summer 28 yrs ago.. She was 15 and from Germany. Well, she and her 8 yr old daughter (doesn’t speak English yet) are visiting my wife and I now, .. I plan on making schnitzel tonight for dinner.. Came across your page and feel so lucky to have… Thank you for this recipe, as well as, all the others I will be trying.. :-) Gutes Essen…
Wonderful! I’m so happy you found my site and look forward to seeing you around :)
The schnitzel was a huge hit!! Thank you again.. :-)
Wonderful, thanks so much for your feedback!
Hi Kimberly you said above you would give the recipe for German mushroom gravy I did not see it could you please let me know how to make it please
Hi, you can use this recipe and just omit the pork. Be sure to let the flour/butter mixture reach a rich golden brown for optimal flavor. Recipe: http://www.daringgourmet.com/2013/03/26/german-creamy-mushroom-pork-hunters-sauce-with-spaetzle/