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.
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 our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Granny’s German Schnitzel Recipe
- 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
- 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.
I just came across this recipe. Here in New Orleans, we call this paneéd veal.
I’ve been cooking paneed pork chops for years. We always use Italian bread crumbs because we were Italian!
I love your recipes! They always turn out like the video, unlike other recipes I’ve tried. The Schnitzel was great – I have avoided pork chops because I never get them right but this recipe worked beautifully. The lasagna, chicken and rice, roasted chicken, and others have been easy and fabulous. Thank you.
German here. This is pretty much spot on…
Some thoughts…
– Never saw, heard of putting lemon in with the egg.
– using rendered pork fat, or ghee is the “old” and actually more decadent/delicious method instead of using vegetable oil
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’!
I love your recipes. Simple. Yet great care and love put into them. Thank You
D E L I C I O U S!!!! Thank you for sharing. I only wished I had sauerkraut to go with it. Next time. I’m already looking forward to it.
This recipe is a KEEPER! Easy to follow and it turned out perfect! The only thing I did differently, by mistake, was that I used pork tenderloin instead of pork loin. I bought a vacuum packed 2 pack of what I thought was pork loins at Costco, and it ended up being 2-2 packs of pork tenderloin. We ended up just having smaller schnitzels. Great recipe and the mushroom gravy on the schnitzels and spaetzels was a great addition!
I absolutely ❤️ your recipes. Today, I made the German schnitzel, it was delicious and easy to prepare with ingredients I already have in my pantry. My husband loved it! This is a make again recipe.
Thanks for sharing your recipes.
Evelyn
I brined my pork for 2 hrs. Was fantastic!
I think my mom would pound in flour with the pointed side of meat mallet to tenderise it.
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.
This is so delicious and easy to make! I served it with spaetzle. Thank you.
is that spaetzle with the schnitzel? and what is the side dish of re potatoees looks so wonderfyl>
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/
I have been eating schnitzel for years . and this is a great recipe.
Why do you put lemon juice in with the egg yolks?
For flavor.
Delicious recipe. Best one I’ve found for schnitzel!
It should be Oma’s not. Granny 😉 great job just like my Oma made !!
Thanks! I never got her personal recipe before she passed
My grandmother prefers granny as her term of endearment.