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!
Your schnitzel recipe sounds wonderful……anyway you can make them ahead of time?
Thanks, Amy! The only thing I’d recommend doing ahead of time is the pounding. The breading won’t be as crispy if you batter it in advance and then once you fry it, it needs to be served immediately.
Positively THE best Schnitzel I’ve had since Germany, THANK YOU! I really appreciate your thorough post and the step-by-step pictures. I followed everything exactly and they turned out perfect. My husband was in the clouds :) Will be using your recipe from now on.
Wonderful! I’m absolutely thrilled to hear you both enjoyed it, Candace, and really appreciate the feedback!
How do you get the btead crumbs so fine?
Lived awhile in Germany & loved the schnitzel. Want to make it. Looking at your pictures, how do you get the bread crumbs so fine? I made it years ago, but don’t remember what I used.
Hi Pat! The breadcrumbs I use are just the regular plain breadcrumbs you can find in practically any grocery store – nothing special. Happy cooking and I hope this brings back many fond memories for you!
Found the bread crumbs, followed you recipe. Husband said it was as he remembered in Germany. Very good, thank you for posting this site.
Wonderful! I’m so pleased to hear this, PatChris, thanks for the feedback!
Kimberly, thank you so much for sharing this wonderful recipe. I lived in Stuttgart for three years and could never eat enough schnitzel. Unkle Otto’s would serve them the size of lunchroom trays! My wife and I are hosting a monthly dinner night with a group of friends and this month is Oktoberfest! A bit late, but nobody seems to care.
I promised schnitzel and will be using your recipe. I remember ordering it with a rostbraten sauce a few times since the Jager sauce rarely came without mushrooms. Since I won’t be cooking a roast, what is the best way to make the gravy minus the mushrooms? I plan to server them on a bed of pommes and smothered in the gravy.
Hi Rob, your monthly themed dinner night sounds fabulous! What makes the gravy the most flavorful is making it in the pan with the meat drippings after you’ve fried the meat. You could do that in the same skillet after you fry the Schnitzel. If you’d like a creamy brown sauce (one of my favorites), you can use this recipe and just follow the directions after the point where you fry the pieces of pork: Geschnetzeltes. If you prefer a non-creamy brown gravy you can try this: 3 tablespoons butter, 3 tablespoons all-purpose flour, 1 14.5 ounce can beef broth, salt and freshly ground black pepper to taste. Melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes (that’s what gives it the flavor, same as the other recipe). Slowly add the beef broth, whisking constantly, until combined and the gravy is thickened.
Happy cooking and wish I was joining your guests for dinner! :)
I think I will try both gravies and let the guests decide which they favor more. I know what I like, but always a pleasure to let others choose as well. Or, neither if they so desire. Thank you for the speedy response. I have seen others post that you reply rapidly and they are not wrong! Your site is Amazing and I will be sure to visit often and try many of your recipes…already eyeing a few (key lime pie). Now, if you would just get a maultaschensuppe recipe posted!
Haha! Thanks so much for the compliment, Rob, I really appreciate it!
Hi,just found your site,looking for a schnitzel recipe. I used to work for a German firm, complete with German Chef. Once a week he would cook schnitzel,and the canteen was full of admirers for this most wonderful dish. It was served with potato salad,and a green side salad. For dessert it was Artic roll,topped off with half a peach and hot chocolate sauce. Oh what memories I have of those wonderful lunches. My wasteline also benefitted,and still carries the result.
So,I will now try to cook my own schnitzel. I occasionally buy Aldi’s offerings but they are a bit hit and miss.
I have made many visits to Germany,and I love it so much. The food,beer,wine,with special mention for the huge cheesecakes. Sauerbraten was a particular favourite,with home made spate. Hmmmmmmm.
Hi Brian and welcome! Those sound like such wonderful memories. I’ve eaten at several German work canteens and they were always good. German firms sure know how to treat their employees! :) If you go to my menu tab you can search for recipes by country – I have quite a few German recipes and many, many more to come (including Sauerbraten)! I am so homesick for Germany and eating German food at least helps fill in part of the gap. I hope to see you around often – happy cooking!
Hi,
My Austrian student who stayed with us serves it with Cranberry sauce. What do you think?
Hi Steve, yes in Austria a traditional accompaniment is a jam made from wild cranberries known as Preiselbeeren.
I am so happy that I found your site. I am from the Caribbean and my boyfriend mis from Germany. We both live in Canada. He loves his German food so I am always trying to learn new recipes. I tried this schnitzel recipe along with the gravy from the huneter’s schnitzel. My boyfriend is a huge food critic but he absolutely loved this meal. He commented that if I go to Germany and make it that everyone would think that I was born and raised there ? I got an 8/10 which is huge for me. I am eternally grateful. Will be trying this again this weekend, but this time with veal.
I am even happier that you found my site, welcome! :) I’m thrilled to hear you both enjoyed these recipes so much! I love everything about German food and enjoy sharing it with others who likewise appreciate it. I hope you’ll visit often and subscribe to my newsletter! I’ll be making a very exciting announcement in the near future and it has to do with German food :)