Craving a crispy, golden-brown classic? This schnitzel recipe delivers restaurant-quality results right in your kitchen. Whether you’re making a traditional German Wiener Schnitzel with veal or the popular Austrian-style pork or chicken variation, the secret lies in the thinly pounded meat and perfectly seasoned breadcrumb coating. With a few simple steps, you’ll create a dish that’s both crunchy on the outside and juicy on the inside — a comfort food staple that never fails to impress.
Ingredients
- 4 boneless pork chops, veal cutlets, or chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 ½ cups breadcrumbs (preferably fine, unseasoned)
- Salt and pepper, to taste
- 1 teaspoon paprika (optional)
- Vegetable oil or clarified butter, for frying
- Lemon wedges, for serving
- Fresh parsley, for garnish
Step-by-Step Instructions
- Prepare the meat:
Place each piece of meat between two sheets of plastic wrap. Using a meat mallet, pound it gently until about ¼-inch thick for even cooking. - Season:
Sprinkle both sides with salt, pepper, and paprika if using. - Set up the breading station:
- Place flour on a shallow plate.
- In a second bowl, whisk together eggs and milk.
- In a third bowl, spread out breadcrumbs.
- Bread the schnitzel:
Dredge each piece of meat in flour (shake off excess), dip into the egg mixture, then coat evenly with breadcrumbs. Don’t press too hard — a light coating creates that signature airy crust. - Heat the oil:
In a large skillet, heat about ½ inch of oil or clarified butter over medium-high heat until shimmering but not smoking. - Fry the schnitzel:
Carefully add the schnitzels one or two at a time. Fry for 2–3 minutes per side until golden brown. Avoid overcrowding the pan. - Drain and serve:
Remove the schnitzels and place them on paper towels to drain excess oil. Serve immediately with lemon wedges and fresh parsley.
Nutrition Facts
| Nutrient | Per Serving |
| Calories | 350 kcal |
| Protein | 28 g |
| Carbohydrates | 20 g |
| Fat | 18 g |
| Fiber | 1 g |
Tips & Variations
- Use the right oil: Clarified butter (Butterschmalz) gives an authentic flavor and helps achieve a golden crust.
- Meat options: Veal is traditional for Wiener Schnitzel; pork or chicken are great alternatives.
- Add flavor: Mix grated Parmesan into breadcrumbs for a richer taste.
- Make it gluten-free: Substitute flour and breadcrumbs with gluten-free alternatives.
- Oven-baked option: Lightly brush with oil and bake at 400°F (200°C) for 20 minutes, flipping halfway through.
Serving Suggestions
Serve your schnitzel with:
- Traditional sides: German potato salad, spaetzle, or cucumber salad.
- Modern pairings: Mashed potatoes, steamed vegetables, or fries.
- Condiments: Lemon wedges are a must; add a dollop of lingonberry jam for an Austrian touch.
FAQs
1. What type of meat is best for schnitzel?
Veal is the traditional choice for Wiener Schnitzel, but pork and chicken are popular, affordable options that taste just as good.
2. Why is my schnitzel not crispy?
The oil may not be hot enough, or you may have pressed the breadcrumbs too firmly. Make sure the oil sizzles when the schnitzel hits the pan.
3. Can I prepare schnitzel in advance?
Yes. Bread the schnitzels and refrigerate for up to 4 hours before frying. Do not fry too early — they’re best fresh and hot.
4. What’s the difference between schnitzel and chicken fried steak?
While both are breaded and fried, schnitzel typically uses veal, pork, or chicken and is served with lemon, whereas chicken fried steak uses beef and comes with gravy.
Conclusion
This schnitzel recipe is your gateway to crispy perfection — simple, satisfying, and full of old-world flavor. Whether you serve it with a side of potato salad or fresh lemon wedges, it’s a timeless dish that brings European comfort to your dinner table. Master this recipe once, and it’ll become a go-to favorite for family and friends alike.
