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About This Recipe & What is Schnitzel?
A schnitzel is a boneless, thinly sliced piece of meat, tenderized and pounded even thinner with a meat mallet, seasoned and pan-fried in cooking oil and/or butter.
The dish is easily one of the most recognizable German specialties. Schnitzels are delicious, go formidably well with beer (which is why they are on most beer garden menus in Germany) and are both easy and cost effective to prepare.
Translated from German the word schnitzel means 'cut off, torn-off little piece of something'.
Most people assume that a schnitzel must be breaded and cooked until golden and crispy. While this is definitely correct and applies to the most popular schnitzels enjoyed world-wide, the focus (as the name suggests) is on the thin meat rather than the breaded meat.
Schnitzel does not have to be breaded, but must be pounded thin. If your meat is more than a third of an inch thick before you cook it, you will not be making a pork schnitzel, you will be making a boneless pork chop.
This Schnitzel Recipe Will Serve You Well
- Because it is universal and applies to preparing schnitzels of all types.
- It is easy to execute
- It calls for basic ingredients you already have in your fridge and pantry.
- We offer tips on how to prepare many schnitzels at a time for a larger party and serve them warm.
Ingredients You Need to Prepare a Schnitzel
- boneless cutlets of pork, chicken breast or veal slices
- a standard breading procedure set up - a shallow bowl with flour, another one with egg mixture (beaten eggs and water) and a third one with breadcrumbs. If you'd like extra crispy schnitzels you can consider mixing Panko breadcrumbs with the regular bread crumbs or use Panko only.
- dried herbs or spices - optional, to flavor the flour (onion powder, garlic powder, black pepper, paprika, etc).
- a meat mallet to make the meat cutlets tender
- plastic wrap and a non-slip cutting board (or you can place a towel underneath your cutting board instead)
How to Make Schnitzel
- Place the cuts of meat between sheets of plastic wrap and pound them with the meat mallet, then flip them over and tenderize the other side. Season with salt and pepper and then proceed through the steps of the breading procedure.
- First dredge in all purpose flour, shake off all the excess and dip in the beaten eggs. Finally dip each side of the cutlets (schnitzels) in bread crumbs making sure they are uniformly coated.
- You are then ready to pan-fry. Be sure to heat vegetable oil over medium-high heat to 350 F and for best results fry two schnitzels at a time. The cooking time is about 2-3 minutes per side, depending on how large your pounded cutlets are. When they turn golden brown and crispy remove from the fry pan and place onto a paper towels lined plate or over a wire rack.
NOTE: If you want to make sure the meat is cooked you can use a food thermometer to measure the temperature in the center of the cutlet - you are looking for 165 F for chicken and 155 F for pork.
Pan-Frying is Key
To evenly fry a schnitzel to crisp perfection you need to be cognisant of the oil level in your pan.
Do not add so much oil that you create a deep frying scenario. Between ⅓ of an inch and ½ of an inch is the ideal depth level of oil to pan-fry schnitzels. Replenish as necessary between batches of breaded cutlets, allow time for the newly added oil to reach temperature.
Famous Schnitzel Names & What They Are
Wiener Schnitzel - the most famous schnitzel is known as Wiener schnitzel (Viennese schnitzel) and is made from veal cutlets (also known as scallopini). It is also the most expensive. It is traditionally breaded and baked. In Austria they take great pride in pounding the veal schnitzels so thin that they spread out quite large and pretty much take up the entirety of an entree plate.
Pork Schnitzel - possibly the most frequently eaten schnitzel, the one you see the most photographed here, made with pork cutlets which are significantly cheaper than veal. In Germany it is the schnitzel of choice. It is traditionally breaded and pan-fried.
Schnitzel Cordon Bleu - this is a pork schnitzel, stuffed with ham and cheese then breaded and pan-fried.
Holstein Schnitzel - this variation is a breaded veal schnitzel served with fried egg, smoked salmon, sardines, anchovy fillets and capers.
Piccata - has Italian origins, typically veal or chicken cutlets dredged in flour and pan-fried with added chicken stock, lemon juice and capers.
Jägerschnitzel - originally made with venison or wild boar cutlets or duck breasts and translates to “hunter's cutlets” from German. Hunter schnitzel is always served with a thick mushroom gravy. Does not have to breaded, just dredged in flour.
Vegetarian - a thinly sliced eggplant or other suitable vegetable such as squash. Breaded and pan-fried in the manner of a pork schnitzel. Just like the eggplant schnitzel below I dished up recently. I love to drizzle it with a vinaigrette of finely chopped parsley, minced fresh garlic, salt and pepper, red wine vinegar and olive oil (all to taste, I go heavy on the vinegar because it beautifully cuts through the crispy fried coating and soft inner flesh of the eggplant).
Serving Tips
The breaded cutlets schnitzel are best when served as soon as prepared. Let sit on a paper towel to drain for a minute and then serve immediately.
If You Are Cooking Schnitzels for Many People
The above is is great advice if you are cooking two to four cutlets, but not as much if you are making a dozen or more at the same time like I frequently do for a platter for guests. When cooking multiples they can get cold and soggy pretty quickly. What to do in such a situation?
To keep cooked schnitzels crispy and warm turn your oven to about 150 F and place inside a baking sheet lined with parchment paper. Pan-fry them, drain them on paper towels lined plate for up to a minute and then transfer them to the oven.
Continue to make the rest and repeat the same steps until you are done. Then transfer them all onto a pre-garnished platter with lemon wedges and serve with your choice of sides.
Sauces That Go Well with Schnitzel
- Typically a schnitzel is flavored with just a squeeze of lemon juice and a bit of finely chopped fresh parsley; German potato salad, krautsalat or fries go great with it
- Butter and lemon juice based pan sauces are appropriate, whether simply flavored with salt and pepper of with capers or anchovies added
- Mushroom gravy such as the one used for Jägerschnitzel or cream sauces are delicious add-ons for this schnitzel recipe
- Gravies such as this Beer Onion Gravy work well too
Beer Pairings
The crispy cuts of meat pair famously with a variety of German beer styles. Our favorite are crisp and clean Bavarian lagers such as Munich Helles, Pils, Maibock and Märzen style lagers.
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Recipe
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Ingredients
- 8 5 oz cutlets pork, veal or chicken breast
- 1 teaspoon each of salt & pepper
- 1 ½ cup flour
- 3 eggs beaten
- 2 cups bread crumbs
- cooking oil for frying as needed, start with ½ cup
Instructions
- Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat.
- Season the tenderized schnitzels with salt and pepper on both sides.
- Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs. Allow to rest over a wire rack.
- Heat the cooking oil in a pan to 350 F.
- Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs. Consult image grid in post for ste-by-step.
- Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big). Turn over to fry the opposite side for another 2 minutes. Remove when they turn golden.
- Place on a paper towel lined plate and either serve immediately or transfer to a baking sheet in a 150 F oven to keep warm and crispy until it is time to serve.
Matt
Burch
I made the pork schnitzel. Perfectly crispy and cooked perfectly, I am so pleased. We have four as leftovers and will definitely enjoy those as a sandwich with some pretzel buns and arugula tomorrow.
Miz Helen
Delicious. It is important to create a good work flow and your breading process snaps were clear, as well as all the other instruction on how to make and keep warm a platter of schnitzels. Family gathering precious advice!
CraftBeering
Thank you very much!
Helen
Helen
My German step mom used to make an amazing one! This schnitzel was absolutely amazong and so easy to make.
sheenam
Amazing recipe.
Dawn
Very informative, fantastic snaps, and yum yum schnitzel! Everything looks absolutely amaaaazing! Prost!
Jennifer
Wow! Loving this schnitzel platter 🙂 And love that you did both chicken and pork.
Brittany
Crispy Goodness! Looks good Milena!
camila
wow that looks so appetizing!!! My dad always makes beef like this!! He loves schnitzel. Pinning this to show him!! Thanks for hosting the Oktoberfest Bash, it was super fun!!!
CraftBeering
Thank you so much, sweet girl! You are an inspiration and we love your work! Thank you for being a part of all the fun. Don't think we've ever seen better Bavarian Cream Donuts than yours!
Julie
Schnitzel is so delish! I always go for the pork schnitzel. A platter of it is a fantastic idea for an Oktoberfest party!
Marvellina
I sure didn't know that schnitzel doesn't need to be breaded! I always thought that's what makes it schnitzel lol! Though I always make sure it's pounded thin! Schnitzel is well-loved in our family! My favorite is Wiener and pork schnitzels, but really, any schnitzel will do for me. Beautifully photographed too!!!
CraftBeering
Lol, I hear you. For the longest time I thought they were all breaded and once in Germany ordered a Jägerschnitzel and was surprised that it was not. Otherwise delicious:) So the waitress enlightened me, haha.
Thank you, Marvellina!
Amanda McGrory-Dixon
The crust on those schnitzels look absolutely perfect! I'm such a sucker for a good, crispy schnitzel and a beer on the side. Those potatoes look great too. Can't wait to make this for our Oktoberfest celebrations!
CraftBeering
Prost, Amanda! You do have impeccable taste:) We should meet up at Prost's Denver brewery soon and drink some beers!
Kelly Lynn
Totally making this for Oktoberfest 🙂 Pinned!! XOXO
CraftBeering
Seriously? What? You MUST come stay with us, I will make another platter. They go fast. When I was pregnant, Chris would make 4 schnitzels for dinner. I'd eat three, he'd have one. They are like chicken nuggets for adults, I swear!
Kelsie
I'd also like to meet the person who doesn't like crispy fried foods. How is that even possible? Your schnitzel looks SOOOO crispy and delicious! Thank you again for putting the Oktoberfest Bash together. I'm having so much fun looking through all the recipes!
CraftBeering
Right? Where is that person, lol. I really love the Donnauwellen Kuchen! You always make awesome German desserts, the Bienenstitch last year was epic too.
annie
This is my kind of platter!!
CraftBeering
Thank you, Annie! We will definitely be eating brats and schnitzels again here soon I will be sure to make your Bratkertoffeln instead of potato salad. So much better:) Prost! Will be a great weekend!
Dawn
I can't believe a year has gone by since the last Oktoberfest! Crazy how fast the time flies! Love the idea of a schnitzel platter...who would have thought there would be so many options!! A big platter of this, some beer and I'm happy 🙂 Cheers!
CraftBeering
You are right! Time goes by waaaay to fast. But so long as there is good beer:) Thank you so much!