German Schnitzel (Schweineschnitzel)
An authentic recipe for traditional German Schnitzel that tastes exactly like the best versions you’ve had in restaurants. This has always been a favorite in my kitchen—a simple, hearty dish that never fails to please. There’s something so satisfying about the combination of tender pork, a perfectly crispy coating, and a fresh squeeze of lemon.
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Why You’ll Love Making My German Schnitzel Recipe
- Authentic Flavor, Simple Ingredients: This recipe stays true to its German roots, using traditional ingredients and techniques to make true schweineschnitzel (pork schnitzel). However, you can also use it with veal or chicken breasts.
- Perfectly Crispy Coating: The step-by-step method ensures a light, golden-brown crust that’s crisp without being heavy.
- Quick and Easy to Prepare: With just a few basic pantry staples and a short cooking time, you can have this iconic dish ready in under 30 minutes, making it perfect for weeknight dinners or special occasions.
- No-Fail Tips for Success: Making traditional German schnitzel is easy, but there are a few steps you cannot skip to make the perfect meal. I cover all of that.
In Germany, schnitzel and pork dishes are traditionally served with spaetzle noodles, German sauerkraut, creamed cabbage, and various simple potato dishes like German potato salad.
Another hugely popular version is called jägerschnitzel, which is schnitzel smothered in traditional mushroom gravy called jägersoße or German hunter’s sauce.
If you love traditional German recipes and food as much as I do, try my recipes for königsberger klopse, German potato dumplings, rotkohl, sauerbraten, and beef rouladen.
Ingredients: Notes, Variations, & Substitutions
- Breadcrumbs: Use plain breadcrumbs and not panko ones.
- Lard: This is the traditional and best authentic oil to use. You can also use ghee or clarified butter, tallow, avocado oil, or whatever neutral oil you prefer.
- Lemon & Parsley: The traditional way to serve the cooked schnitzel is with lemon wedges and fresh parsley, but this is technically optional.
If you love breaded chicken recipes, try my Longhorn parmesan crusted chicken and panko-crusted chicken breast recipes.
Schnitzel Recipe Instructions & Process Photos
Step 1:
Start by prepping the pork. Place the chops between two sheets of parchment paper and pound them to an even 1/4-inch thickness using the flat side of a meat tenderizer. Season both sides lightly with salt and freshly ground black pepper.
Step 2:
Heat a cast iron skillet over medium heat and add enough lard to allow the schnitzels to float while frying. The oil should reach about 330°F before you start frying.
Step 3:
Set up three shallow bowls for coating. In one, whisk together flour and a teaspoon of salt. In the second, lightly beat the eggs. Fill the third with plain breadcrumbs. This simple setup makes the coating process quick and efficient.
Step 4:
Coat each pork chop by dipping it first in the flour, then the egg, and finally the breadcrumbs. Make sure the entire surface is covered but avoid pressing the breadcrumbs into the meat—this keeps the crust light and crispy. Shake off any excess crumbs, and fry them immediately for the best results.
Step 5:
Carefully place the schnitzels in the hot oil and fry for 2–3 minutes on each side, or until they’re golden brown and cooked through. Remove them from the skillet and place them on a wire rack over a baking sheet to let any excess oil drip off.
Equipment
- Meat tenderizer flat side
- Parchment paper or plastic wrap for pounding the pork
- 3 wide, shallow bowls or plates for flour, eggs, and breadcrumbs
- Cast iron skillet or heavy frying pan
- Tongs for flipping the schnitzels
- Wire rack and baking sheet for draining excess oil
- Thermometer to check oil temperature
- Spatula or slotted spoon optional, for removing schnitzels from hot oil
Ingredients
- 4 boneless pork steaks or chops
- salt and freshly ground black pepper
- ½ cup all-purpose flour whisked with 1 teaspoon salt
- 2 large eggs lightly beaten
- ¾ cup plain breadcrumbs
- Lard for frying the schnitzel should "swim" in the oil/fat you are using, so use enough, remember that it will not all be absorbed and it can be strained and reused
- Lemon & Parsley for serving
Instructions
- Place the pork chops between two sheets of parchment paper or plastic wrap on a cutting board and pound them until 1/4 inch thick using the flat side of a meat tenderizer.
- Lightly season both sides with a pinch of salt and freshly ground black pepper.
- Place the flour mixture, egg, and breadcrumbs in 3 separate wide, shallow bowls.
- Start heating cast iron skillet over medium heat. Add the oil or fat once hot and lt it get to temperature.
- Dip the pot chops in the flour, then the egg, and finally the breadcrumbs, coating both sides and all edges at each stage.
- Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs.
- Don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.
- Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don’t want the schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels float in it.
- Fry the schnitzel for about 2-3 minutes on both sides until a deep golden brown.
- Transfer briefly to a baking sheet with a wire rack over it to catch excess oil
- Serve immediately with slices of fresh lemon and parsley sprigs.
