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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, spaetzle, and german potato salad on a white plate topped with lemon and minced parsley.

This recipe has been passed down in my German family for generations. Our secret addition includes a squeeze of lime in the breading. The breading is very simple, but creates a wonderfully crunch shell around the meat. Schnitzel is best enjoyed fresh and hot from the pan.

Recipe Origins

While various types of breaded and fried cutlets are popular in many countries, it is particularly associated with German cuisine. In German, there are several different words that are used to refer to different types of schnitzel, depending on the type of meat that is used.

Types of Schnitzels

One of the most common types of schnitzel is the “Wiener Schnitzel,” which is made from veal. This word comes from the German word “Wien,” which means “Vienna,” as this dish is said to have originated in the Austrian capital.

Another common type of schnitzel is the “Jägerschnitzel,” which is made from pork and served with a mushroom sauce. This word comes from the German word “Jäger,” which means “hunter,” as this dish is said to be a favorite among hunters.

There are also other types of schnitzel that are made from different types of meat, such as chicken, turkey, or lamb. These are typically referred to simply as “schnitzel” with the type of meat included in the name, such as “Hähnchen-Schnitzel” (chicken schnitzel) or “Lamm-Schnitzel” (lamb schnitzel).

Meat Options

Veal schnitzel is made from the meat of a young calf and is considered the traditional cut for this dish. It is lean and tender, with a delicate flavor that pairs well with the crispy breading. To make veal schnitzel, use boneless veal chops. The meat should be pounded thin with a meat tenderizer before using in this recipe.

Pork schnitzel is a more budget-friendly option and is often more readily available in supermarkets. It is made from boneless pork loin. Pork schnitzel has a slightly richer flavor than veal and is a good choice for those who prefer a heartier dish.

Chicken schnitzel is another popular variation of this dish. It is made from boneless, skinless chicken breasts that are pounded thin before coating. Chicken schnitzel is a lean and healthy option, and is a great choice for those who are looking for a lighter alternative to veal or pork.

In addition to these traditional cuts of meat, schnitzel can also be made with other types of meat, such as turkey, lamb, or beef. Whichever cut of meat you choose, the key to making a great schnitzel is to pound the meat thin and evenly, so that it cooks quickly and evenly in the pan. Serve your schnitzel with a side of mashed potatoes and steamed vegetables, and top it with a squeeze of lemon juice for a delicious and satisfying meal.

Schnitzel on a white plate topped with a sliced lemon and minced parsley.

Sauce for 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 creamy mushroom gravy, also known as Jägerschnitzel.

Ingredients:

  • 2 tablespoons butter
  • 8 ounces sliced mushrooms
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk

Instructions:

  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the sliced mushrooms to the pan and cook for about 5 minutes, or until they are softened and browned.
  3. Sprinkle the flour over the mushrooms and stir to coat them evenly.
  4. Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps from forming.
  5. Increase the heat to high and bring the gravy to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency.
  6. Serve the mushroom gravy over schnitzel. Enjoy!

Related Recipes

If you like this recipe, you may be interested in these other delicious recipes that go great with schnitzel:

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 our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Schnitzel, spaetzle, and german potato salad on a white plate topped with lemon and minced parsley.
Granny’s German Schnitzel Recipe has been passed down for generations. Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.
Notes
This recipe can also be made using boneless skinless chicken breasts in place of the pork or veal.
 

Jägerschnitzel Mushroom Gravy

Ingredients:
  • 2 tablespoons butter
  • 8 ounces sliced mushrooms
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk
Instructions:
  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the sliced mushrooms to the pan and cook for about 5 minutes, or until they are softened and browned.
  3. Sprinkle the flour over the mushrooms and stir to coat them evenly.
  4. Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps from forming.
  5. Increase the heat to high and bring the gravy to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency.
  6. Serve the mushroom gravy over schnitzel. Enjoy!

Nutrition

Calories: 621kcal | Carbohydrates: 43g | Protein: 52g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 260mg | Sodium: 1003mg | Potassium: 803mg | Fiber: 2g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1.5mg | Calcium: 103mg | Iron: 4.8mg
Course: Main Course
Cuisine: German
Keyword: Schnitzel
Schnitzel, spaetzle, and german potato salad on a white plate topped with lemon and minced parsley.
Granny's German Schnitzel Recipe has been passed down for generations. Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.
Notes
This recipe can also be made using boneless skinless chicken breasts in place of the pork or veal.
 

Jägerschnitzel Mushroom Gravy

Ingredients:
  • 2 tablespoons butter
  • 8 ounces sliced mushrooms
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk
Instructions:
  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the sliced mushrooms to the pan and cook for about 5 minutes, or until they are softened and browned.
  3. Sprinkle the flour over the mushrooms and stir to coat them evenly.
  4. Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps from forming.
  5. Increase the heat to high and bring the gravy to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency.
  6. Serve the mushroom gravy over schnitzel. Enjoy!

Nutrition

Calories: 621kcal | Carbohydrates: 43g | Protein: 52g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 260mg | Sodium: 1003mg | Potassium: 803mg | Fiber: 2g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1.5mg | Calcium: 103mg | Iron: 4.8mg
Course: Main Course
Cuisine: German
Keyword: Schnitzel
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