Name: German Schnitzel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 lbs thin boneless pork chops, chicken breasts or veal, pounded to 1/8"-1/4" thickness (*Note 1); salt, to taste; black pepper, to taste; 1 cup all-purpose flour; 1 tbsp garlic salt; ½ tsp pepper, white or black; 3 large eggs, beaten; 1½ cups panko or plain breadcrumbs (*Note 2); canola oil or vegetable oil, to pan fry (*Note 3); 1 large lemon, sliced into wedges

German Schnitzel

This german recipe for schnitzel produces extra crunchy schnitzel in just 30 minutes. Serve with fresh lemon slices for an authentic German meal.

Individual ingredients to make schnitzel.

What Kind of Meat to Use in Schnitzel

Traditionally, schnitzel is made with veal, especially in the classic Austrian version known as Wiener Schnitzel. However, in German cuisine and modern variations, it’s also commonly made with:

Pork Schnitzel Recipe (most popular in Germany — often called Schweineschnitze)
Chicken Schnitzel Recipe (a lighter, leaner option)
Turkey Schnitzel Recipe (also used, especially for a healthier twist)

If there are any vegetarians in the house, consider making a batch of German Potato Pancakes for them instead. Many of the same ingredients and steps are involved as making schnitzels.

Silver skillet with 3 german schnitzels inside.

Variations

Some of the most popular Germal schnitzel recipe variations include Jägerschnitzel (“hunter schnitzel”) served with rich mushroom gravy or mushroom sauce, Zigeunerschnitzel (“gypsy schnitzel”) topped with a tangy bell pepper sauce, and Rahmschnitzel (“cream schnitzel”) smothered in a creamy Rahm sauce.

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3 white bowls with egg, breadcrumbs and flour.

Schnitzel Recipe Tips

Here are a few tips to keep in mind when making this German schnitzel recipe. Following these tips will produce SUPER CRISPY breaded meat.

Purchase “thin cut” meat to avoid having to cut it in half. One less step!
Pat dry the meat with paper towels. The drier the meat, the more the coating mix will stick.
If your kitchen isn’t stocked with a meat hammer, have no fear. Just grab a heavy rolling pin or heavy skillet to use as a meat hammer instead.
If you’d like to view step by step photos of the breading process, check out this Milanesa de Pollo recipe.
After frying, place schnitzels on a wire rack to drain excess oil. Paper towels can create steam, making the crust soggy.
Serve immediately! The longer crispy chicken rests, the more time the coating has to absorb air and soften.

Pork Schnitzel on a plate with lemon slices.

What To Serve On The Side

German schnitzel is often served next to Mashed Potatoes, Boursin Mashed Potatoes, Spatzel, German Potato Salad or German Cucumber Salad. For the holiday season whip up a batch of German Mulled Wine.

German Schnitzel

Get ready to whip up a crispy, golden German schnitzel—thin slices of pork, chicken, or veal, breaded and pan-fried to perfection.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 8 chops

Calories: 304kcal

Author: Darcey Olson

Cost: $15

Ingredients

2 lbs thin boneless pork chops, chicken breasts or veal, pounded to 1/8"-1/4" thickness (*Note 1)
salt, to taste
black pepper, to taste

BREADING

1 cup all-purpose flour
1 tbsp garlic salt
½ tsp pepper, white or black
3 large eggs, beaten
1½ cups panko or plain breadcrumbs (*Note 2)
canola oil or vegetable oil, to pan fry (*Note 3)
1 large lemon, sliced into wedges

Instructions

Place the meat in a single layer on a cutting board and cover with plastic wrap to prevents splatter. Gently pound the meat with a meat mallet until 1/8" to 1/4" thick. Sprinkle both sides of the meat with salt and pepper. Set aside.
Prepare 3 separate shallow bowls for breading: Add the flour, garlic salt, and pepper to the first bowl and whisk to combine. Add the eggs to bowl two and use a whisk or fork to beat. Add the Panko/breadcrumbs to the third bowl.
Dredge both sides of each piece of meat in flour, then dip into the egg mixture. Make sure to let the excess egg fall back into the bowl. Lastly, dip the meat into the Panko/breadcrumbs.
Heat a large non-stick pan over medium heat and add enough oil to generously cover the bottom of the pan (about 1/2"). Once the oil is hot, add 2-3 pieces of the breaded meat and saute for 2-3 minutes per side or until the internal temperature reaches 145°F. Reduce the heat if the breading gets too brown too quickly.
After frying, quickly place the meat on a paper towel, to absorb excess oil, then immediately place on a wire rack. This helps keep the schnitzels nice and crisp. Repeat with the remaining breaded meat, adding extra oil if needed (just make sure to let the new oil warm up before proceeding).
To check doneness, cut into a piece of meat. The juices should run clear when the meat is fully cooked.
Serve with lemon wedges. Enjoy immediately for best results.

Notes

Note 1 – If using non-thin cut meat – Place the pork, veal or chicken on a large cutting board and cut in half horizontally to create two thin pieces. (You can skip this step if you’re using thin cut meat).

Note 2 – I prefer using a 50/50 mix of Panko and breadcrumbs as they provide two different textures. Use whatever mix you prefer, as long as you use 1.5 cups.

Note 3 – Use any high smoke point oil you prefer.