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 home; it’s a simple, hearty dish.
You may want to try making my Jägerschnitzel recipe, which is schnitzel topped with mushroom gravy, and Spaetzle, which is a traditional side dish.
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In Germany, schnitzel and pork dishes are traditionally also served with German sauerkraut, creamed cabbage, and various simple potato dishes like German potato salad.
Why You Should Make This
Ingredients Notes
- Breadcrumbs: Use plain breadcrumbs and not panko ones.
- Lard: This is the traditional and most 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.
The full ingredient list with quantities is in the recipe card below.
If you love traditional German recipes and food as much as I do, try my recipes for hunter’s sauce, königsberger klopse, German potato dumplings, rotkohl, sauerbraten, and beef rouladen.
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:
In a shallow bowl, whisk together the flour and a teaspoon of salt to create a well-seasoned base. This initial coating helps dry the pork chop’s surface and prepares it for the next layer.
Step 4:
In a separate bowl, lightly beat the eggs until they are smooth and uniform. The beaten egg acts as a binding agent, ensuring that the breadcrumbs will adhere evenly to the pork chops.
Step 5:
Fill a third bowl with plain breadcrumbs for the final coating. Dip each pork chop into the flour, then the egg, and finally the breadcrumbs, shaking off any excess to keep the crust light and crispy before frying.
Step 6:
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.
Recipe FAQs
To keep your crispy German Schnitzels at their best, store any leftovers in an airtight container in the refrigerator for up to 2 days. For reheating, preheat your oven to 350°F (175°C) and warm the schnitzels for 10–15 minutes until the crust regains its crunch. Using an air fryer can also help maintain that perfect crispiness while evenly heating the meat.
Traditional German Schnitzel is made with tender veal, offering a delicate flavor and soft texture. However, pork is a popular and equally delicious alternative that provides a richer taste. For the most authentic experience, use a lean cut and be sure to tenderize it well for even cooking.
For a tender and evenly cooked schnitzel, use a meat mallet to gently pound the meat between two layers of plastic wrap until it reaches a uniform thickness of about 1/4-inch. This not only helps in quick, even cooking but also ensures that each bite remains juicy and tender while the crust stays crisp.
German schnitzel stands out because it’s typically made with pork instead of veal and features a unique preparation method. The meat is pounded very thin, then breaded and fried to achieve a perfectly crispy, golden crust. Plus, regional variations like serving it with a tangy mushroom or spicy tomato-bell pepper sauce add an extra layer of flavor that sets it apart from other schnitzel recipes.
My Top Tips for the Best German Schnitzel
If you tried this German Schnitzel or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
German Schnitzel (Schweineschnitzel)
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.
Notes
- Don’t Let Coated Schnitzels Sit: Fry them immediately after coating to keep the breadcrumbs from becoming soggy.
- Keep the coating light: flour, egg, breadcrumbs, but don’t press the crumbs—loose crumbs fry crispier. Season each layer with salt, pepper, and a pinch of paprika or garlic powder.
- Fry at 330°F. Don’t overcrowd the pan so each piece fries evenly.
- For variation, add Parmesan to the crumbs or a splash of sparkling water to the egg.
- Serve hot with lemon and parsley. If prepping ahead (not recommended), chill coated pieces 15 minutes to help the crumbs stick.
Nutrition
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We make schnitzel weekly and love it. Ask me any questions here in the comments section as well and make sure you try my other schnitzel recipes!