This Authentic German Schnitzel Recipe has been passed down for generations. Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel.
Schnitzel is a traditional German dish where meat is pounded out thin, breaded, and fried. The breading is very simple, but creates a wonderfully crunch shell around the meat. Schnitzel is best enjoyed fresh and hot from the pan.
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What kind of meat is used for schnitzel?
Schnitzel is always made from a boneless cut of meat. For weiner schnitzel, use boneless veal chops. For pork schnitzel, use boneless pork chops. And for a chicken schnitzel (less common), use boneless skinless chicken breasts.
How do you make a chicken schnitzel?
Chicken schnitzel is less common than its traditional veal and pork counterparts, but can still be used nonetheless. Chicken schnitzel is made in the same way. Pound the chicken out thin, about 1/4 inch thick, and bread and coat the meat. It is then fried until it reaches an internal temperature of 165 degrees F, which may requires a slightly longer frying time.
What sauce goes well with schnitzel?
Schnitzel is often eaten plain with just a bit of freshly squeezed lemon juice, but can also be served with a sauce. One of the most common sauces is a creamy mushroom gravy. To make, melt 2 tablespoons of butter in a saucepan. Add in 8 ounces sliced mushrooms and saute 3 to 5 minutes over medium high heat until mushrooms are soft. Stir in 2 tablespoons flour until white specks disappear. Pour in 2 cups chicken broth and bring to a simmer to thicken. Remove from heat and serve.
What sides goes well with schnitzel?
- Spaetzle
- German Potato Salad
- French Fries
- Baked Potatoes
- Mashed Potatoes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with The Stay At Home Chef cooking show. You can find the full collection of videos on YouTube, Facebook, or right here on our website with their corresponding recipes.
Granny's German Schnitzel Recipe
Ingredients
- 4 boneless pork or veal chops
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon lemon juice
- 1 cup plain bread crumbs
- Vegetable oil for frying
- lemon slices for garnish
Instructions
- Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.
- Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
- Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.
- Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.
- Place chops into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Chops shouldn't be crowded.
- Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145 F and is browned and crisp.
- Serve hot with lemon slices.
Nutrition
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Deena says
5 Stars for this Recipe!!! My son lived in Germany for 2 years and LOVED Schnitzel. I have never cooked German food, but when he asked if I would make Schnitzel for him, I searched the internet and Luckily found The Stay At Home Chef! Rachel’s video helped what seemed to be a difficult recipe so easy that my son said this Schnitzel is Really Good! Rachel’s secret ingredient really does make a difference – Thank you, Rachel, for sharing your ‘secret ingredient’!
Summer Apodaca says
I brined my pork for 2 hrs. Was fantastic!
Chris Simons says
I think my mom would pound in flour with the pointed side of meat mallet to tenderise it.
Linda Knapp says
This recipe is absolutely wonderful! We think it’s as good as, if not better, than the schnitzel we had in Germany! It’s like we we’re dining in Germany again. Thank you so much for sharing.
Anita Uotinen says
This is so delicious and easy to make! I served it with spaetzle. Thank you.
joni klees says
is that spaetzle with the schnitzel? and what is the side dish of re potatoees looks so wonderfyl>
Rachel Farnsworth says
It is pictured with spaetzle and German potato salad.
Spaetzle: https://thestayathomechef.com/grannys-german-spaetzle/
German Potato Salad: https://thestayathomechef.com/german-potato-salad/
Cordelia mcintosh says
Why do you put lemon juice in with the egg yolks?
Rachel Farnsworth says
For flavor.
Jim says
Delicious recipe. Best one I’ve found for schnitzel!
Andrea says
It should be Oma’s not. Granny 😉 great job just like my Oma made !!
Thanks! I never got her personal recipe before she passed
Rachel Farnsworth says
My grandmother prefers granny as her term of endearment.
Neal says
I just came across this recipe. Here in New Orleans, we call this paneéd veal.
Anne says
While touring Germany, we had schnitzel with a green peppercorn sauce and fried potatoes How do you make the gruner pfefferkorn sauce and the bratkartoffeln.
Rachel Farnsworth says
Those would be two separate recipes 😉
R Botella says
You need your own food channel!! Why did it take me so long to find you and your videos! Love your presentations, your voice, your enthusiasm, and your organization. Not to mention that your videos and recipes are easy to find and follow! Wow!
Rachel Farnsworth says
Why thank you!
Ann Cadieux says
I love trying the recipes. My friends love when i share them on facebook. Thank you so much.
Rachel Farnsworth says
I’m glad you found me!
Scarlet says
This looks so good. Just like what we had in Austria. I will try your recipe. Thanks!
patricia says
how do you make the yager schnitzel
Rachel Farnsworth says
The recipe is above.
patricia says
I was in Germany for 6 years, I love the schnitzel and also condon bleu, I would love the cordon bleu recipe