Schnitzel Recipe

Schnitzel Recipe banner

Schnitzel, of course, is the Austrian equivalent of schnitzel in the U.S. and Europe. In other words, we have many different schnitzel variations throughout the world, including the schnitzel sandwich. The whole schnitzel-sandwich thing is a relatively modern invention. It is not an invention of any sort found in Vienna, which is where the schnitzel originated. If you go to Vienna and order a schnitzel sandwich, you might be surprised to find out that it’s not actually made from the schnitzel you ordered. No, the schnitzel in that sandwich is very different from the real thing. It’s breaded like a rotisserie chicken and the chicken, just like the ones you would find in a decent European fast-food chain.

pork schnitzel on plate with potatos

Schnitzel vs. Wiener Schnitzel

Though many think that Schnitzel and Wiener Schnitzel are the same thing, they’re not. Schnitzel is actually referred to as a cooking method. This method of “Schnitzel” is pounding your meat, lightly coating it with flour, breadcrumbs, and egg. You then pan fry the dish!

Wiener Schnitzel is a term used for veal. In USA, you will find many restaurants that use these names interchangeably. Other Schnitzel variations include pork, chicken, and more.

The key to a schnitzel is that it’s very thin – usually 1-2mm. This is why it’s so light and can be easily fried. It’s also very tender and moist, which is why it stays so light and also juicy. Although schnitzel may have originated from Germany, they are also trendy in other countries such as Austria, Poland, Russia, Romania, and Ukraine.

How to make a schnitzel?

You can get a schnitzel anywhere, but to make the dish at home, you’ll have to enlist the help of a schnitzel pan. It’s a straightforward pan with three sides that helps you quickly turn the schnitzel once it’s cooked. You will need a schnitzel pan with three sides such as these two: The three sides are called the “trencher”, they are the part that holds the schnitzel to the pan.

What Is Schnitzel Sauce Made Of?

Schnitzel sauces are key to having a good dish, but what’s in there? Most Schnitzel sauces include ingredients such as heavy cream, black pepper, white wine, onions, and more. Of course, there are plenty of family recipes that go further into detail!

You can use some schnitzel to make a sort of curry sauce to go with it, but the recipe is relatively easy:

  1. Add hot sauce and garlic to a saucepan.
  2. Add one clove of garlic (the amount you use depends on how strong you want it, but if you have a mandoline, this is the easiest way).
  3. Stir the sauce up, and you have a sauce that goes very well with schnitzel.

What Is The Best Cut Of Meat For Schnitzel?

We would recommend any lean, white meat as the best for schnitzels. You’ll find thinner schnitzels for restaurants in Germany where the meat has to be chopped for consumption. But if you’re visiting any other European country, the meat is usually thick enough to be used for schnitzels. This depends on the cooking method – frying or pan-frying works best, but many restaurants use an oven for cooking the meat.

One thing to note, if you ever have a group of friends that are vegetarians, you may find it hard to find a dinner that contains all the food groups. If you are short of meat in your diet, schnitzels are usually the best option.

Schnitzel with parsley and lemon on plate

Schnitzel Recipe

Learn this tasty Schnitzel recipe and master the breaded cuisine! Schnitzels can be accomplished using multiple meats, so feel free to adjust some ingredients in this recipe. Share your delicious photos of your Schnitzels and get featured on our social media!
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Course: Main Course
Cuisine: German
Keyword: german, pork, schnitzel
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 377kcal

Ingredients

  • 2 lbs pork chops ½" thick, sliced
  • cup all-purpose flour
  • 1 tbsp garlic powder
  • ½ tbsp salt
  • ½ tsp paprika
  • 1 tsp ground black pepepr
  • 3 large eggs
  • cups bread crumbs
  • olive oil
  • lemon wedges

Instructions

  • On a cutting board, place slices of pork chops and pound them with a meat mallet.
  • Using three bowls, combine flour, salt, paprika, pepper, and garlic powder in the 1st bowl. In the 2nd bowl, beat the eggs. In the 3rd bowl, add bread crumbs.
  • Dip each pork slice in the flour mixture, then dip in the egg mixture. Afterwards, coat pork slices with the bread crumbs mixture. Repeat with the remaining pork cutlets.
  • Heat a large skillet over medium heat, add oil, once hot; add in breaded cutlets and cook 4 minutes on each side.
  • Remove from skillet, check for doneness, and serve with lemon wedges.

Nutrition

Sodium: 240mg | Calcium: 55mg | Vitamin A: 120IU | Sugar: 1g | Fiber: 1g | Potassium: 577mg | Cholesterol: 169mg | Calories: 377kcal | Saturated Fat: 3g | Fat: 10g | Protein: 33g | Carbohydrates: 25g | Iron: 3mg
cooked food on black ceramic plates

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