The famous German schnitzel recipe is a classic. It is a simply delicious and deeply satisfying dish. Schweineschnitzel (translated pork schnitzel) is one of the best-loved meat dishes in the German kitchen.
The pork schnitzel is the base recipe for many other famous German dishes.
- Paired with Jäger Sauce it transforms into a Jägerschnitzel.
- Serve it with Zigeuner Sauce and it called Zigeuneschnitzel
- With Rahmsauce, this dish is called Rahmschnitzel
- A Frankfurt Green Sauce as a side. will make it Frankfurt Schnitzel.
What is German Schnitzel?
Contrary to popular belief, what makes a schnitzel a schnitzel in Germany is not the breaded outside but the process of tenderisation.
Unbreaded schnitzel is referred to as "Natur Schnitzel" - "natural schnitzel". Where a schnitzel is coated in breadcrumbs it is called "Schnitzel Wiener Art". (Viennese Style Schnitzel")
German schnitzel uses pork where as Wiener schnitzel uses veal. Only veal schnitzel can be called "Wiener Schnitzel". That is why breaded pork schnitzel is referred to "Schweineschnitzel Wiener Art".
Pork Schnitzel in German is called Schweine Schnitzel. As an English Speaker, you pronounce it as "SWINE-E-SNITZ-ELLE".
Schwein - is the German word for pork. Schnitzel is the term for the dish but literally translated means a cut of meat.
The traditional German schnitzel is made from pork, but also Turkey schnitzel (Putenschnitzel) are popular. When the veal is used it is referred to as Wiener Schnitzel.
In Germany, the cut to use for pork schnitzel is typically legs steaks. They are deemed to be the best quality because the meat is tenderer and not as fatty. However, you can also use pork loins or tenderloins for your pork schnitzel.
To make turkey or chicken schnitzel, the breast is often used.
The best oil for schnitzel is neutral-tasting cooking oils such as sunflower, vegetable, canola or rapeseed oil. You can also use olive oil, but it will affect the taste.
Whether you fry in oil or clarified butter is a matter of personal taste. Clarified butter (Butterschmalz) may not be easily available in the UK and US. You can use ghee instead but it has a nuttier taste. I like clarified butter as it gives the schnitzel a sweet buttery taste.
Regular butter is not suited for frying schnitzel as it burns at high heat.
A tip for those of you who cannot get hold of clarified butter but want the taste: Add 1 tablespoon of butter to your oil. It will give it a buttery flavour.
As schnitzel tends to be fried in clarified butter or oil, the lemon brings a fresh tangy taste to the dish. The lemon juice also helps you to better digest this greasy dish, as it helps to separate the fat into its components.
There is also a historical reason for the use of lemon. Before the time of refrigerators, it helped to mask the taste of the rancid meat.
How to make it
Equipment
Meat Mallet (affiliate link) - When choosing your meat mallet (affiliate link), do not tenderise your meat with the textured side. The meat can quickly rip, as it is too rough and you damage the cell structure of your meat.
You are better off using the smooth side of the mallet. Alternatively use the bottom of a heavy pan to flatten your meat.
Schnitzel Street: "Schnitzelstraße" (literally translated Schnitzel Street) refers to the drenching stations for the meat. You will need three; one with flour, one with egg wash and another with the breadcrumbs.
Frying pan - large enough to fry your cuts of meats, and deep enough so the schnitzel can "swim in the pan".
Ingridients:
- 4 boneless pork steaks or chops
- salt and pepper
- 2 medium eggs beaten
- 150 g / 5 oz breadcrumbs
- 2 teaspoon whipping cream (optional)
- 300 ml vegetable oil or clarified butter.
Recipe Steps:
Fleisch Klopfen (pound the schnitzel)
- Rinse the meat and pat it dry with some kitchen towel.
- Place it between two sheets of plastic (I used a freezing bag) and pound the meat with a meat mallet (affiliate link) (smooth side) or the bottom of a heavy pan.
- Season the meat with salt and pepper.
Fleisch mehlieren (to flour the meat)
- Coat the schnitzel in flour, make sure both sides are covered.
- Coat in egg. (Coat the schnitzel on both sides with egg. Some German chefs like to mix the egg wash with a little cream, as it makes an especially airy breadcrumb coating. Make sure the egg wash is seasoned with salt and pepper)
Fleisch Panieren (to coat the meat in breadcrumbs)
- Coat the meat in the bread crumbs.
Frying the schnitzel
- Place the oil of your choice into the frying pan and heat it up. The optimal temperature for frying the schnitzel is 170°C/338°F. You should have enough oil in your pan so your schnitzel can "swim".
- While frying carefully move the pan a little so the schnitzel is fried evenly. Use a spoon to pour the hot oil over the schnitzel. This way it becomes especially crispy and the famous wave effect is created.
- After a couple of minutes, turn the schnitzel and repeat the frying technique. Once the schnitzel is golden brown, remove it from the pan. Place it on some kitchen roll. It is best served immediatley.
Recipe Variations
- You can adjust the seasoning of the schnitzel: season with garlic granuals or sweet paprika powder. You can also spread some horseradish on the schnitzel before adding the adding the breadcrums.
Expert Tips:
- Buy good quality meat, as this will greatly enhance the taste.
- Adjust the frying time according to the thickness of the meat. The thicker the meat, the longer it needs to fry.
- Make sure the oil is hot, before placing the schnitzel in the pan. The ideal temperature is 170°C or 338°F.
- Do not fry more than 2 schnitzels at a time. Otherwise, the temperature of the oil sinks too much.
- Only turn the schnitzel one.
What to serve with schnitzel
- Chips/fries
- Spätzle
- Bratkartoffeln (German fried potatoes)
- German Potato Salad
- Mashed or Boiled Potatoes
- Dumplings, such as Semmelknödel or German Potato Dumplings
Traditional gravy suggestions
- Jägersauce - a cream mushroom gravy
- Zigeuner Sauce- a spicy, chunky pepper sauce
- Rahmsauce - a cream based sauce
- Frankfurt Sauce - a Green herb sauce.
Germans also simply like eating schnitzel with fries and some ketchup on the side. Read here my post about the Best sauces for schnitzel
Storage Information
The best way to store a cooked schnitzel is in an airtight container in the fridge. Here it will last between 2-3 days.
If the schnitzel is uncooked but already coated in breadcrumbs then you can keep it in an airtight container overnight but fry it the next day.
Can you freeze schnitzel?
You can freeze the uncooked schnitzel meat, in an airtight container for up to three months. Defrost at room temperature and prepare as usual.
Technically you can freeze a cooked schnitzel that is already coated in breadcrumbs. However, the breadcrumb coating will get soggy when defrosted, as it soaks up the water. You cannot expect the schnitzel to be as crispy as when freshly made.
More Delicious German Main Courses
- Königsberger Klopse
- Käsespätzle- German cheese spätzle
- Frikadellen - German Meatballs
- Szegedin Goulash - Goulash with Sauerkraut
- Chanterelle Pasta
- Cordon Bleu Schnitzel
Recipe
Schweineschnitzel - Traditional German Schnitzel
Ingredients
- 4 (4) pork loin or pork leg steaks about 150 g/ 5 oz each
- 2 tablespoon (2 tablespoon) whipping cream (optional)
- 2 eggs medium size
- ½ cup (60 g) flour Germany type 405, UK plain flour, USA pastry flour
- 1 cups (150 g) breadcrumbs
- 1 cups (240 ml) neutral oil such as vegetable, canola or rapeseed oil
- salt and pepper to taste
Instructions
- Tenderize the meat: Place a veal cutlet between two sheets of plastic wrap (or use a cut-up freezer bag). Using a meat mallet (affiliate link) (smooth side) or a heavy pan, pound the meat until it is 4-5 mm (⅛ inch) thin. Repeat with the remaining veal pork steak
Prepare a Schnitzel Street
- Place the flour on a large plate and season it with salt and pepper. In a wide, shallow bowl, whisk the eggs with the whipped cream until well combined. Spread the breadcrumbs onto a third plate. (When arranged in order-flour, egg wash, and breadcrumbs-this setup is called "Schnitzelstraße" ("Schnitzel Street").)
- First lightly coat a veal escalope in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it is fully coated. Finally, coat the meat with breadcrumbs, pressing gently to help them adhere.
- In a large frying pan, heat the oil and butter over medium heat. The oil should fully cover the bottom of the pan and be deep enough for the schnitzel to "swim" in it. Fry the schnitzel in batches for 2-3 minutes per side, until golden brown. While frying, use a spoon to continuously baste the schnitzel with oil, which helps create the classic wavy texture.
- Transfer the schnitzel to a paper towel-lined plate to drain any excess oil. Serve immediately with a slice of lemon.
Notes
Recipe Variations
- You can adjust the seasoning of the schnitzel: Season with garlic granules or sweet paprika powder. You can also spread some horseradish on the schnitzel before adding the breadcrumbs.
Expert Tips:
- Buy good quality meat, as this will greatly affect the taste.
- Adjust the frying time according to the thickness of the meat. The thicker the meat, the longer it needs to fry.
- Make sure the grease is hot, before placing the schnitzel in the pan. The ideal temperature is 170°C or 338°F.
- Do not fry more than 2 schnitzels at a time. Otherwise, the temperature of the oil sinks too much.
- Only turn the schnitzel one.
Leonard Caponegro says
I loved how easy it was to follow the recipe. A definite keeper for future meals. Only change we made was season the meat, flour and eggs and it made a big difference in flavor.
Marita Sinden says
Hi Leonard, thank you so much your review! I am glad you enjoyed the recipe! Best Wishes Marita
Marita Sinden says
Hi Leonard, thank you so much for your review! I am glad you enjoyed the recipe!
Janice says
So delicious. Thanks for another great recipe.
Marita says
Oh thanks Janice! Glad you like it
Marita Hoppe says
Hi Marita
Ich liebe deine gerichte einfach und locker genau wie meine mutter machte. Ich lebe in Schottland so deine rezepte kommen gut bei mir an da ich meine deutsche küche sehr vermisse hoffe du machst so weiter.
Alles liebe aus Schottland.
Marita
Marita Sinden says
Danke liebe Marita für dein Kommentar. Es freut mich das dir meine Rezepte gefallen. Liebe Grüße Marita