German Schnitzel

German schnitzel is a classic dish featuring thinly pounded meat, usually pork or veal, that is breaded and fried to golden perfection. Known for its crisp exterior and tender interior, this dish is a staple in German cuisine and enjoyed worldwide for its simplicity and satisfying flavor.

Why You’ll Love This Recipe

This schnitzel recipe delivers the traditional flavor and texture that make it beloved in Germany and beyond. It uses basic pantry ingredients, cooks quickly, and pairs well with many side dishes. Whether you are preparing a family dinner or entertaining guests, this schnitzel offers a taste of authentic German comfort food with minimal effort.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pork or veal cutlets

• All-purpose flour

• Eggs

• Breadcrumbs (preferably plain or unseasoned)

• Salt

• Black pepper

• Neutral oil (such as vegetable or canola) for frying

directions

1. Place the pork or veal cutlets between two sheets of plastic wrap or parchment paper. Pound them gently with a meat mallet until they are about 1/4 inch thick.

2. Season the cutlets lightly with salt and black pepper on both sides.

3. Prepare a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

4. Dredge each cutlet first in flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with breadcrumbs.

5. Heat oil in a large skillet over medium-high heat until shimmering.

6. Fry the schnitzels in batches for 2–3 minutes per side, or until golden brown and cooked through.

7. Transfer to a paper towel-lined plate to drain excess oil. Serve immediately.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 25 minutes

Variations

• Chicken Schnitzel: Substitute chicken breast cutlets for a lighter option.

• Herbed Breadcrumbs: Mix fresh parsley, thyme, or chives into the breadcrumbs for extra flavor.

• Parmesan Crust: Add finely grated Parmesan cheese to the breadcrumb mixture for a richer taste.

• Panko Coating: Use panko breadcrumbs for an extra-crispy texture.

storage/reheating

Store leftover schnitzel in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes to maintain crispness. Avoid microwaving, as it may make the coating soggy.

FAQs

How thin should schnitzel be pounded?

It should be pounded to about 1/4 inch thick for even cooking and tenderness.

Can I make schnitzel ahead of time?

You can bread the cutlets a few hours in advance and refrigerate them, but fry just before serving for best results.

Is veal or pork better for schnitzel?

Both are traditional; veal offers a delicate flavor while pork is more economical and slightly richer.

What oil is best for frying schnitzel?

Neutral oils with a high smoke point, such as canola or sunflower oil, are ideal.

Can schnitzel be baked instead of fried?

Yes, but baking will not yield the same crispness as frying.

Do I need to use fresh breadcrumbs?

Fresh breadcrumbs work, but dry ones create a crisper crust.

How do I keep the coating from falling off?

Ensure the cutlets are dry before breading, press the crumbs gently, and avoid flipping too often during frying.

Can I freeze schnitzel?

Yes, cooked schnitzel can be frozen for up to 2 months; reheat in the oven without thawing.

What side dishes go well with schnitzel?

Potato salad, spaetzle, roasted potatoes, or a simple green salad pair wonderfully.

Can I use gluten-free breadcrumbs?

Yes, gluten-free breadcrumbs work well without compromising flavor or texture.

Conclusion

German schnitzel is a timeless dish that delivers crisp, golden perfection with every bite. Its simple preparation, versatile variations, and wide appeal make it a reliable choice for both everyday meals and special occasions. With the right breading technique and quick frying, you can create a restaurant-quality schnitzel in your own kitchen

Print