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
Sandra Hjort says
This is the best tutorial I’ve found and the results were absolutely PERFECT. You made me a star at the dinner table last night, thank you! :)
Kimberly @ The Daring Gourmet says
Wonderful, Sandra, thanks so much!
D says
Vielen dank! I made this today for lunch. It was delicious. I am enjoying your recipes.
Kimberly @ The Daring Gourmet says
Fantastic, thanks so much, D!
Rick says
I have not tried this yet but will soon.
I am curious if you plan to add recipes for the three variations of sauces:
Jägerschnitzel, Zigeunerschnitzel and Rahmschnitzel
Kimberly @ The Daring Gourmet says
Hi Rick, I have Jägerschnitzel coming up soon! :)
Norma says
We were stationed in Germany in the late 70’s, our favorite meal was paprika schnitzel from the Schnitzel Factory. We have been to restaurants in the U S and nothing has come close to the flavor we experienced in Germany. Trying to think back many years ago and I think there were red bell peppers in the sauce. By any chance do you know do you know what this sauce is? I have tried recipes from some cook books but it doesn’t taste the same
Kimberly @ The Daring Gourmet says
Hi Norma! Yes, Paprikaschnitzel is generally made by sauteing diced red bell peppers, yellow onions and garlic in some butter. Then stir in some sweet Hungarian paprika powder and a couple tablespoons or so of tomato paste. Add some minced herbs, often either thyme or oregano. Finally, stir in some heavy cream and add salt and pepper to taste. You can also add a shot of wine if you like. Happy cooking!
Tim Wiedman says
Turned out perfectly! I haven’t had schnitzel this good since I was in Germany. Your detailed pictures were very helpful and I couldn’t be happier with the results. Loads of compliments from the dinner guests. Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Tim, thanks so much!
Kay says
HI Kimberly, you may have answered this in an earlier post, but there are so many comments, I may have missed it. What brand of bread crumbs do you use? I would think that would make a big difference on the success/flavor of the final dish. whT brand would they use in Germany? I’m cooking tonight for dinner but all I have in the house is Progresso.
Kimberly @ The Daring Gourmet says
Hi Kay, great question. One of the most popular brands of breadcrumbs in Germany is Leimer Semmelbrösel. I haven’t experimented a lot of the brands here and normally just use whatever happens to be available in the store (e.g., Progresso). Unfortunately most brands tend to taste a little stale even right after they’re opened, but the longer they’re open more stale they taste, so I try to use a fresh package in any case.
Patricia Marsh says
Hi Kim! I found your site today only after trying to find a site to give to a coworker when she asked me about how I make my schnitzel. I have never been great at writing out recipes I have been making for years following my family recipes for years. I am so happy to have found yours – I love the instructions and pictures, it will be so easy for my friend to follow. Aside from my dishes not looking like yours, everything else looks like what I do when I make my schnitzel – you are perfectly spot on. I have never made my potato salad like yours, (my family and I are from Bavaria), but it looks so good, I will be making it this weekend. I’m lucky to work at a Air Force base in Montana and can get some German stuff, and I also order from GermanDeli.com as well. Thank you for your fantastic recipes, and my husband thanks you in advance. He loves it when I find new stuff for him to try first. Thanks for sharing, you are now one of my favorites I have saved!
Kimberly @ The Daring Gourmet says
Thanks so much, Patricia, and I’m so happy you found us – welcome! Yes, the German potato salad you’re referring to on my site is Swabian and Bavarian is a little different, most notably the inclusion of bacon and served warm. Happy Cooking and Guten Appetit!
Lis says
I make mine chicken breast and use a lemon butter sauce. Side of fresh mashed potatoes and whole steamed green beans. It’s my husbands favorite meal! It’ll have to to it with pork chops and spatzel!
Kimberly @ The Daring Gourmet says
That sounds delicious, Lis, thanks for sharing. I often make Schnitzel with chicken as well and add various seasonings or sauces.
Nicole says
I am absolutely making this for supper this evening. Thanks for the recipe. I’ll certainly look through your whole web page :) Still promising myself to try to make the Spätzle. :)
Kimberly @ The Daring Gourmet says
Awesome, Nicole, and thank you! :)
Jacob says
Thanks I am making this for my German class in school danke schon
Hannah K. says
My boyfriend is German (aus Frankfurt) and I wanted to try my hand at his countries cooking, because I love getting to eat it! I made this with his families old potato salad recipe and it was AMAZING. Not a single plate had anything left on it. My parents ate it too and they are no longer worried about my move abroad to be with him and making sure I will eat well while living there. ;) Thanks for such an easy to follow recipe–was always worried about having my hand at these, but they were perfect!!
Kimberly @ The Daring Gourmet says
Haha, that’s awesome, Hannah! Congrats on such a deliciously successful and parent-persuading dinner – well done! :) Have a wonderful time in Germany!
April Flake says
Hey Kimberly, when you serve Schnitzel with Spaetzel, do you need a sauce for each, do you make the same sauce for both? Or do you eat them without a sauce?
Kimberly @ The Daring Gourmet says
Hi April, yes, you’ll want a sauce/gravy if you’re serving the Schnitzel with Spätzle. It can be served on the Spätzle only or, like in the case of Jägerschnitzel (Schnitzel with mushroom gravy), in restaurants the gravy will often be poured over the Schnitzel only. But I’ve also been to restaurants where the gravy is served over both the Schnitzel and Spätzle. It’s purely a presentation thing, there’s really no right or wrong.
Patty Alonen says
Does anybody have a good gravey recipe for the snitzal and spatzle. Had some at a German restaurant and could never make it like it. Please help me
Debra Weber says
Made this tonight and it was a hit with my husband. Super easy to make and not a lot of prep. Will definitely make this again
Kimberly @ The Daring Gourmet says
Fantastic, Debra, thank you!
Bob says
Thank you for the recipe!
A few items:
1. We were careful to not crowd the skillet – we fried the three cutlets in a row, and let the done ones sit in the warming tray at 170F on paper towel. Even though we were not able to serve them immediately the two that “waited” were just as crisp and nice as the one fresh out of the pan.
2. We had some issues managing the canola oil temperature on our gas stovetop, so we simply managed the cutlets to the “are they golden brown yet” test. All three turned out OK.
3. Our opinion was that the schnitzel was under-seasoned – next time we will add some salt to the breadcrumbs as well.
4. The squeeze or two of lemon really brightened up the dish on the plate!
Kimberly @ The Daring Gourmet says
Thanks for the feedback, Bob!