Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants!
Prep time: PT10M
Cook time: PT5M
Total time: PT15M
Rating
4.97 stars (326 reviews)
Keywords
Schnitzel
Ingredients
4 boneless pork steaks or chops, (to make Austrian Wienerschnitzel use thin veal cutlets)
salt and freshly ground black pepper
1/2 cup all-purpose flour combined with 1 teaspoon salt
2 large eggs, lightly beaten
3/4 cup plain breadcrumbs
Oil for frying (use a neutral-tasting oil with a high smoke point)
Categories
Main Course
Cuisine
Austrian
German
Steps
Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and 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 "swim" in it.Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
Serve immediately with slices of fresh lemon and parsley sprigs. Serve with French fries, Spätzle or German potato salad, and a fresh leafy green salad.
Nutitrion
Serving Size: 1 serving
Calories: 376 kcal
Carbohydrates: 26 g
Protein: 35 g
Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 171 mg
Sodium: 244 mg
Sugar: 1 g
Reviews
Test Cook on 2026-06-22 (4 stars): Delicious schnitzel; breading stayed crisp!
JJ on 2026-06-17 (5 stars): Easy and delighted the whole gang! Thanks
R. Carter on 2026-06-17 (5 stars): Perfection, the whole family loved the schnitzel, took us back to our years in Germany!
John Campbell on 2026-05-10 (5 stars): Traditional German schnitzel is such a classic comfort dish! Love the crispy crust and tender meat.
Beverly Kleptach on 2026-04-30 (5 stars): Great recipe! Perfect every time. Thanks!
Lisa Traugott on 2026-03-15 (5 stars): Hi Kimberly! I believe your Schnitzel recipe was the first of yours I ever made. Easy & so very delicious. I serve it with herbed noodles & lots of lemon. My husband LOVES it! And I've made a number of the recipes you post (your Colcannon coming up for St. Patrick's Day-- it's SOOO good!). I look forward to your weekly emailed recipes! Thank you.
Christina McKay on 2026-02-17 (5 stars): I have successfully used panko.
Christina McKay on 2026-02-17 (5 stars): This is exactly my recipe. For frying, I have used butter (ghee) or olive oil with high flash point. Butter was the richest tasting, olive oil the crispiest. Both delicious and easy, but, there's a trick to not getting oil too hot or not hot enough. I use a heavy pan which disperses heat more evenly, have used my iron skillet.
Sharee Dykstra on 2026-01-07 (5 stars): Simple, delicious, easy to follow and make. My suggestion serve with potatoes pancakes. If you are looking for another side dish. Question, how do you make that wonderful red cabbage condiment I've had so often with this dish in restaurants? It's sweet and cooked down is it cabbage or maybe beets?
