How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (2024)

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How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (1)

by: Gerhild Fulson / Cookbook Author, Blogger, German Oma!

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My easy and authenticGerman schnitzelrecipeis a perfect addition to your German food recipe collection. In fact, it's the easiest way to make the perfect schnitzel!

Schnitzelare really just thin cutlets and can be made with just about any kind of meat. You can have veal schnitzel(also known asWiener schnitzel), pork schnitzel(which is most common in Germany), chicken schnitzel, and turkey schnitzel, among many others. The meat is pounded thin with a meat tenderizer, then breaded, and fried.

It doesn't get much easier than that, especially if you can buy your schnitzel already tenderized.

How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (4)

One of the most popular traditional recipes is GermanJägerschnitzel (Hunter's Schnitzel). This is Schnitzel served with a most wonderful mushroom sauce.

Jägerschnitzel is sometimes made with un-breaded meat, making it a quicker and easier version than the breaded one.

You choose your fave. Mine? Definitely the breaded version. It's German food at its best!

Top 10 Schnitzel Variations in Germany

  1. Jägerschnitzel (Hunter’s) is topped with a rich mushroom gravy
  2. Käseschnitzel has cheese melted on top
  3. Münchner Schnitzel is covered with horseradish and/or mustard before coating in flour, egg, and bread crumbs
  4. Naturschnitzel is un-breaded, served plain or with a simple pan sauce
  5. Paprikaschnitzel has a tomato sauce with paprika and red peppers
  6. Rahmschnitzel is topped with a cream sauce, often containing some mushrooms
  7. Schnitzel Holstein is served with onions, capers, and a fried egg on top
  8. Vegetarisches Schnitzel is meatless and made from soy or tofu
  9. Weiner Schnitzel or Kalbsschnitzel is the traditional breaded veal Schnitzel
  10. Balkanschnitzel (originally called Zigeunerschnitzel) has a sauce containing tomato, bell peppers, and onion slices

What is Schnitzel?

The definition of schnitzel: a thin slice of meat cutlet, usually tenderized by pounding, coated in flour, eggs, and breadcrumbs, and then pan-fried until perfectly crispy with a deep golden brown crispy breading that covers the tender, juicy meat.

The history of schnitzel spans over 2,000 years and involves the Romans, the Italians, the Austrians, and the Germans.

What is the difference between Schnitzel and Wiener Schnitzel?

The original Wiener schnitzel is thought to have come from Vienna, Austria in the 1600s. It has to be made from veal and is controlled by Austrian law. It is often considered the national dish of Austria!

In Germany, if it's not made with veal cutlet, it must be labelled as coming from pork or chicken, etc. That means, you'll have Schweineschnitzel (pork cutlet) or Putenschnitzel (turkey cutlet) on the menu in restaurants.

Me? I love the pork schnitzel!

Go to recipe >

Above, I've topped the breaded pork schnitzel with mushrooms that I've fried with bacon and onions. A delicious dish!

Turn Pork Chops into Schnitzel

Don't have any schnitzel at your butcher's? Is veal too expensive? Is there an alternative?

Absolutely! I take some nice, thick boneless pork chops and butterfly them. Then I gently pound them to an even thickness. Especially when these are on sale, Hubby and I will make an assembly line:

  1. Cut.
  2. Pound.
  3. Package.
  4. Freeze.

Perfect when I need a quick meal. Since they're so thin, they thaw real quick. Wunderbar!

There’s something absolutely mouth-watering about having a German meat-and-potato dinner. Get Oma's revised collection of her favorites inGerman Meat Dishes.

How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (7)

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

Can't get veal? Use pork instead!

I prefer to use thick, boneless pork chops and turn them into schnitzel. This method also works well with chicken breast. First, I trim off the fat that's usually around the outer edge. Make sure you take off any silver skin that may also be along the edge.

If this fat isn't removed, it will cause the schnitzel to curl when it is frying.

How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (8)

Butterfly the pork chop: use a very sharp knife and cut the pork chop in half, almost all the way through.

If you cut starting on the rounded side edge, you'll have the longer straight edge as the butterfly back.

How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (9)

When you are almost all the way through, open the pork chop (like a book). You should be able to lie it flat. The middle part should be as thick as the rest of the pork chop.

If the middle is much thicker, cut it just a bit more. Flatten the meat.

How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (10)

Cover the meat with some plastic wrap, and using the flat side of a meat mallet, pound the pork chop sort of gently. You do not want the meat to tear.

You want the schnitzel to be no more than ¼-inch thick.

How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (11)

Set up three shallow dishes. The first has about half a cup flour, the second an egg/water mix, and the third has about 1 cup bread crumbs.

Season the schnitzelwith salt and lemon juice, then dredge it into the flour, then the egg, and lastly in the bread crumbs. Repeat this whole process with all the schnitzel.

How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (12)

In a large frying pan, fry the tender cutlets in 3 tablespoons of butter and 3 tablespoons of cooking oil. Each side only takes a few minutes. Remove to a paper-towel lined plate and then keep warm in the oven until the rest have been fried.

Be careful not to crowd them in the pan. You may only be able to fry one at a time, depending on how big your schnitzels are. Mine below is quite big!

How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (13)

Even though schnitzels aren't deep-fried, they pretty well swim in the fat. The trick to getting a puffy batter is to splash some of the hot fat onto the sides and top of the Schnitzel as it is frying. Don't submerge, though. Just a few splashes.

How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (14)Served! With fried potatoes and roasted asparagus on the side, so delicious!

Can You Make Schnitzel in an Air Fryer?

Yes, you can. My granddaughter, Lydia, made these in an Instant Pot Vortex Plus Air Fryer using her easy recipe.

Go to recipe >

Served together with a slice of lemon and her favorite red cabbage as a side dish, this crispy German pork schnitzel recipe would also make a great sandwich on a German bun. So traditionally German.

Planning on MakingJägerschnitzel?

For a totally traditional German meal, serve Schnitzel withthe most amazing and awesomely creamy mushroom sauce ever! Be sure to make the jäger sauce first and then fry up the schnitzel. This is German comfort food at its best!

The Austrian traditional Weiner schnitzel when served with sauce means that the schnitzel is not breaded. That's right.

However, in Germany, it's more common to bread the schnitzel. You choose your favorite. There is no right or wrong way to do this. Both are delicious.

What Else Do You Serve With Schnitzel?

There are SO many ways to serve Schnitzel! If you're wanting a traditional German Schnitzel dinner, there are several side dishes that are a MUST! Of course, there are other ones that also pair perfectly with Schnitzel. Here are some faves:

  • Serve with parsley potatoes (boiled potatoes garnished with chopped fresh parsley) and lemon wedges.
  • Served plain with red cabbage and warm German potato salad on the side.Wunderbar!
  • Serve with Bratkartoffeln (fried potatoes) or pomme frites(French fries) with lingonberry jam!Wunderbar!
  • Serve in a Brötchen (bun). Wunderbar!
  • Check out these Top 10 Side dishes to serve with Schnitzel! Super Wunderbar!

Schnitzel, served any which way is just plain WUNDERBAR!

How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (16)A quick and easy meal: a breaded schnitzel served on a German Brötchen with all the dressings

Schnitzel FAQ

How do I keep my schnitzel from getting soggy?

Make sure your oil/butter is hot enough (around 330-350 degrees F). Also, don't overcrowd your pan, as it will reduce the oil temperature.

How do I make the crust of my schnitzel crispy?

When you pat the schnitzel dry, making sure all excess moisture is removed; this will help make it crispy. Then dip it first in flour, then in beaten eggs, then in breadcrumbs for the perfect coating.

Why is my schnitzel tough or chewy?

The meat for schnitzel needs to be thin. If the meat is thick, it may result in a tough schnitzel. Pounding the meat thinly and evenly before cooking will solve the issue.

My schnitzel falls apart while cooking.

Make sure to press the breadcrumbs into the meat to ensure it adheres properly. Remember the flour-egg-breadcrumb sequence to create a strong coating.

What kind of breadcrumbs should I use?

Dry breadcrumbs are ideal for schnitzel. They create a crispy texture. Some prefer to use Panko breadcrumbs for extra crunch.

Should I use oil or butter for frying my schnitzel?

It depends on your preference. Both oil and butter work fine, though butter can burn easily so be careful. You can also use a mix of both, my favorite.

What is the correct temperature for cooking schnitzel?

The oil/butter temperature should be around 330-350 degrees F. If you don't have a thermometer, insert a wooden spoon in the oil, if bubbles form around it, the oil is hot enough.

What kind of meat should I use for making schnitzel?

Traditionally, schnitzel is made from pork or veal, but you can also use chicken or turkey.

Ready to make Oma's German Schnitzel Recipe?

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How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (18)

How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel

Oma's simple recipe for authentic German schnitzel is a family favorite. Serve this with mushroomyJägersosse (Hunter's sauce) and you'll have the makings of a totally traditional German meal.

Schnitzel are thin cutlets and can be made from any type of meat, such as veal, pork, chicken, and turkey. If you want Wiener schnitzel, then use veal, or use pork, which is one of the easiest to buy and use. Both are so delicious!

Prep Time

15 minutes

Cook Time

12 minutes

Total Time

27 minutes


This makes 4 servings.


  • 4 large veal or pork cutlets, about ¼-inch thick or less
  • 1 tablespoon (15 milliliter) lemon juice
  • ½ teaspoon (3 grams) salt
  • about ½ cup (65 grams) all-purpose flour
  • 3 tablespoons (45 milliliter) water
  • 1 large egg
  • about 1 cup (224 grams) breadcrumbs
  • 3 tablespoons (42 grams) butter
  • 3 tablespoons (45 milliliters) peanut or vegetable oil
  • 1 lemon, sliced


  1. Preheat the oven to 160°F (70°C). Line a large baking sheet with parchment paper. Put a double layer of paper towels on a large plate. Set these aside.
  2. Sprinkle the schnitzel with lemon juice and salt.
  3. Place 3 shallow bowls onto the counter. In the first one, put flour. In the second one, mix the egg and water. In the third one, put the breadcrumbs.
  4. Dredge a schnitzel, first into the flour, then into the egg mixture, and then into the breadcrumbs. Place the breaded Schnitzel onto a large plate and repeat with the remaining Schnitzel.
  5. Heat butter and oil over medium heat in a large skillet.
  6. Fry the schnitzel in the hot oil and butter mixture until golden brown, about 3 minutes per side. Do not crowd the Schnitzel. Depending on the size, you may only be able to fry 1 or 2 at a time.
  7. Remove the cooked schnitzel to the paper towel-lined plate to drain any fat and then place it on the baking sheet into the oven to keep warm.
  8. Fry the remaining schnitzel.
  9. Serve immediately, garnished with lemon slices or lemon wedges.


  • If you are serving this as Jagerschnitzel, you'll want to make the mushroom sauce first and then fry the schnitzel.
  • When breading meat, make sure you first pat the meat dry with paper towels so that the flour will stick properly.
  • If you want to make this non-breaded, then just dredge in the flour and omit the egg/milk and breadcrumbs.
  • My favorite side with this? Bratkartoffeln!

* * * * *

Unless otherwise noted recipe, images and content © Just like Oma |

06.11.2023 revision update

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How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (31)

How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel

By Oma Gerhild Fulson

How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (32)

Discover the ultimate German schnitzel recipe with Oma's quick and easy method - perfect for any occasion! Taste the authentic flavors of Germany today.

Cook time:

30 minutes total time

Yield: 4 servings

Ingredients: schnitzel,lemon,flour,breadcrumbs,butter,egg,oil,seasonings,

For the full recipe, scroll up ...

Words to the Wise

"The words of the godly are a life-giving fountain; the words of the wicked conceal violent intentions."

Proverbs 10:11 (NLT)

Top of German Schnitzel Recipe

How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel (2024)


What is real German Schnitzel made of? ›

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

What is the most popular schnitzel in Germany? ›

The most popular variations of Schnitzel are Jägerschnitzel (“hunter schnitzel” served with mushroom gravy), Zigeunerschnitzel (“gypsy schnitzel”, served with a zesty bell pepper sauce), and Rahmschnitzel (“cream schnitzel” served with a rich cream sauce).

What's the difference between Wienerschnitzel and regular schnitzel? ›

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

What are the 7 different types of schnitzel? ›

Jump to:
  • Top 1 – Wiener Schnitzel – Wienerschnitzel.
  • Top 2 – Breaded Schnitzel – Paniertes Schnitzel.
  • Top 3 – Unbreaded Schnitzel – Schnitzel Natur.
  • Top 4 – Jager Schnitzel – Jägerschnitzel.
  • Top 5 – Schnitzel With Cream Gravy – Rahmschnitzel.
  • Top 6 – Gypsy Schnitzel – Zigeunerschnitzel.
  • Top 7 – Schnitzel Sandwich.

What is the original schnitzel? ›

Over the years, schnitzel has evolved and taken on many different variations. While the original recipe called for veal, it is now commonly made with pork, chicken, or even turkey.

Why do Jews eat schnitzel? ›

After the establishment of the State of Israel in 1948 and during the period of national rationing that followed (known as the tzena), the new Ministry of Absorption taught housewives how to prepare dishes that utilized ingredients that were both inexpensive and readily available, of which one such dish was chicken or ...

What is the number 1 food in Germany? ›

Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.

What is schnitzel called in America? ›

United States

Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak.

What is a German schnitzel called? ›

Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel.

Why is schnitzel so expensive? ›

The costs for the investment of separate transport, slaughtering, butchering and distribution to the shops are relatively high.

What is the best cut of beef for schnitzel? ›

The best beef cuts for making schnitzels are thin beef escalopes or thinly sliced boneless shoulder steak or topside. If you are slicing the meat yourself, you will need to use a meat tenderiser to ensure the meat is extra tender.

Why are hot dogs called weiners? ›

It's said that the frankfurter was developed there in 1487, five years before Christopher Columbus set sail for the new world. The people of Vienna (Wien), Austria, point to the term "wiener" to prove their claim as the birthplace of the hot dog.

What is Bohemian schnitzel? ›

Pork schnitzel aka “Řízek” is the Czech version of the famous Austrian Wiener schnitzel, consisting of thin, tenderized pieces of meat that are coated in a combination of breadcrumbs, flour, and eggs. The meat is then gently fried in oil or butter.

What is the Italian version of schnitzel? ›

Italian Cotoletta Milanese appears under different names and styles in many cuisines (Wiener schnitzel in German, for example, and the Mexican milanesa). It's a classic dish that is always a treat when done well. Some restaurants use pounded veal rib steak cooked with the bone intact.

Do Germans eat schnitzel? ›

Schnitzel is a classic dish that has been around for hundreds of years and is found across much of Europe and beyond. Originating in Austria and Germany, schnitzel is an incredibly versatile and delicious meal that is beloved by many.

What is a schnitzel in German culture? ›

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

Does Wienerschnitzel use beef or pork? ›

You need a piece of either pork (schwein Schnitzel) or veal (Wiener Schnitzel) that has been salted/peppered, dredged in flour, then beaten egg, then bread crumbs, and fried lightly. The meat must be cross cut and is usually pounded thin before breading and frying.


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