This German Schnitzel recipe (made from pork) is super easy to make and is how Schnitzel is traditionally served in Germany. And it's THE BEST German Schnitzel I've ever had!
I grew up in Germany and ate SO MANY Schnitzels there. Now that I live in the United States, the Schnitzels I can find at German restaurants in America typically fall short. Even German restaurants in Germany often disappoint because maybe the breading is not perfectly crisp and bubbly or the meat is not pounded thin enough.
By the way, in Vienna, Schnitzel is traditionally made from veal and called a Wiener Schnitzel. You could easily switch out the meat in this recipe.
What is schnitzel?
Schnitzel is a thinly pounded piece of meat (I used boneless pork chops), breaded and pan-fried to golden perfection. Served simply with fresh lemon slices to squeeze over the meat, it is great the way it is!
In Germany, Schnitzel is usually served with fries (you have to try my Pommesgewürz recipe for a German french fry seasoning).
Bratkartoffeln (pan-fried potatoes) is another popular side. In Austria, Schnitzel is often served with Spätzle, which are German homemade egg noodles.
Ingredients
The list for making German pork schnitzel is short, so make sure you're using great-tasting ingredients to end up with the best possible Schnitzel.
- Pork chops. I use boneless, animal welfare-verified pork chops for my Schnitzel and trim off any excess fat. If they're thick, I cut them in half lengthwise.
- Flour. I use all-purpose flour. This is for the first layer of pork breading and helps create that bubbly breading.
- Eggs. The whole egg. About 1 per person. This is the second layer of breading.
- Bread crumbs. Just regular old breadcrumbs. No pun intended. I have even chopped old, dry bread in a food processor to make my own before. This is the last layer of breading.
- Oil for frying. I use avocado oil or canola oil. You can use any high-heat oil you would like. You'll want your Schnitzel swimming in it and will heat to around 330 degrees Fahrenheit (165 degrees Celsius) for the optimal frying temperature.
- Parsley. For garnish. I grow it in my garden in the summer or have it on the windowsill in the winter.
- Lemon. Fresh lemon to squeeze over the schnitzel. Optional if you're also making a sauce, but I still like it either way for that refreshing note.
Tools
Here are some essential tools for making the perfect German Schnitzel that you may not already have at home.
- Meat Hammer. To pound those pork chops extra thin. And when I say thin, I mean THIN! Make sure you're using the flat side and not the spiky side of your mallet.
- Large Frying Pan. And by that, I mean extra-large. I love this one!
- Tongs. Don't have kitchen tongs yet? Time to get some. I also use them to help me with bread, which is a lot less messy.
- Frying Thermometer (Optional). Have trouble with burning your Schnitzel? The ideal frying temperature is 330 degrees Fahrenheit (165 degrees Celsius). Because you're frying in a shallow pan, I would recommend using the instant-read thermometer below and periodically checking with it. It's the best!
- Instant Read Thermometer. Unsure about whether your Schnitzel has reached an internal temp of 145 degrees Fahrenheit (63 degrees Celsius), use an instant-read thermometer. I have used this one for quite a while now and LOVE it. The best one on the market.
Wiener Schnitzel or Schnitzel Wiener Art?
I prefer a Schnitzel made from pork as most Germans eat it. You will also find many German restaurants serving Wiener Schnitzel (said to be from Vienna). That is a term designated only for Schnitzel made from veal.
Schnitzel made from pork is called Schnitzel Wiener Art, meaning 'in the Vienna way' or just Schweineschnitzel (pork Schnitzel). A chicken schnitzel is called a Hühnerschnitzel (chicken Schnitzel).
More Schnitzel Recipes
Here some more Schnitzel recipes you should try!
- Jägerschnitzel may be MY FAVORITE of them all. I still bread my Schnitzel for it, then add the sauce on top! This simple mushroom sauce is so incredibly creamy and good!
- Zigeunerschnitzel means gypsy schnitzel in German and is an unbreaded Schnitzel in a bell pepper sauce. It's so good!
- I also had to include this Schnitzel sandwich inspired by the one our local Austrian restaurant Grünauer makes! Addictive!
- Last but not least, Chicken Schnitzel Hawaii is my supper cheesy invention with ham and cheese, and believe me, it's amazing!
Looking for a wine pairing with Schnitzel? Check out this wine pairings with German food blog post.
German Pork Schnitzel
Equipment
- Food Hammer
- Large Frying Pan
- Freezer Bag
Ingredients
Schnitzel
- 2 boneless pork chops
- 60 grams all-purpose flour
- 2 eggs whisked and seasoned with salt and pepper
- 60 grams breadcrumbs I use plain breadcrumbs
- salt and pepper
- 2 Tablespoons frying oil I use avocado oil
- 2 Tablespoon butter I use half butter and half oil when frying the Schnitzel to get that butter flavor without burning the Schnitzel
- 1 lemon fresh lemon slices for garnish
- 1 handful parsley for garnish
Instructions
- Depending on thickness of your pork chop, you may butterfly or cut in half lengthwise to start with.2 boneless pork chops
- I like to add my pork to a gallon size freezer bag, then pound it with the flat side of a meat hammer. If you don't have a plastic bag, you can use a bottom and top piece of parchment paper or plastic wrap. Now flatten out the piece of meat until it reaches about quarter inch thickness (I like mine ultra thin). Season meat on both sides with salt and pepper.salt and pepper
- Cover a large frying pan in a ½ inch layer of frying oil and butter (I use half and half) and heat to medium high heat. If using a thermometer, you want your temperature to reach 330℉ or 165℃).2 Tablespoons frying oil, 2 Tablespoon butter
- In the meantime, cover your thinned out meat in flour and shake off any excess flour. I like using a pair of kitchen tongs for this process, making it a lot less messy.60 grams all-purpose flour
- Then cover in egg and let drip off any excess egg.2 eggs
- Lastly, cover in bread crumbs. You can prep the meat by breading it ahead of time and then refrigerating it until ready to fry.60 grams breadcrumbs
- Add meat to your frying pan and cook on both sides until golden crisp. The internal temperature should read at least 145℉ or 63℃).Dry off on paper towels and immediately serve garnished with fresh lemon slices and fresh parsley. You can also keep your Schnitzel warm in the oven at 150℉ (65℃) until ready to serve.1 lemon, 1 handful parsley
- Serve with fries, Bratkartoffeln (German pan-fried potatoes) or Spätzle (German egg noodles) and a green salad or cucumber salad.
Video
Notes
- Zigeunerschnitzel means gypsy schnitzel in German and is an unbreaded Schnitzel in a bell pepper sauce. It's so good!
- I also had to include this Schnitzel sandwich inspired by the one our local Austrian restaurant Grünauer makes! Addictive!
- Last but not least, Chicken Schnitzel Hawaii is my supper cheesy invention with ham and cheese, and believe me, it's amazing!
Amy
Yum, I love schnitzel! Can't wait to try this recipe!
Kristin
We visited a little German town this summer and my kids have been asking me to make Schnitzel ever since. Finally made this last night and everyone was a MAJOR fan. My daughter even ate two. A couple of the cuts I was able to get super thin and those were definite the favorites. Can't wait to try more of your recipes!
dirndlkitchen
I am so so happy you and your family loved my Schnitzel recipe! It's one of my very favorite recipes and I make it all the time. I am excited for you to try more of my recipes soon!!
Frederick Freitag
I must visit the wrong parts of Germany. I have never once seen pork or chicken schnitzel on a menu. Also, every recipe I have ever seen in my German cookbooks uses butter for frying, not avocado or other oils.
dirndlkitchen
Pork Schnitzel is 'Schnitzel Wiener Art' and Veal Schnitzel is 'Wiener Schnitzel.' I use a combination of butter and avocado oil (a high heat oil) to bring up the smoke point and ditch the need to buy ghee or clarified butter. Plus I love the taste better. Hope that helps!