Schnitzel, a beloved dish across Germany, Austria, and beyond, is the ultimate comfort food—a thin, tender cutlet of meat, breaded and fried to golden, crispy perfection. Traditionally made with veal (Wiener Schnitzel) or pork, this dish is all about the contrast between the crunchy coating and the juicy meat inside. Often served with a wedge of lemon, a side of potato salad, or creamy spaetzle, Schnitzel is a staple in German cuisine that’s simple yet incredibly satisfying. Let’s dive into this authentic Schnitzel recipe and create a plate of crispy, golden goodness that’ll transport you straight to a cozy Bavarian tavern!
Ingredients
For the Schnitzel (Serves 4):
- 4 boneless pork cutlets (or veal cutlets, about 5–6 ounces each)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons whole milk
- 1 1/2 cups plain breadcrumbs (preferably fresh or panko for extra crunch)
- 1 teaspoon salt (divided)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika (optional, for flavor)
- 1/2 cup vegetable oil (or clarified butter, for frying)
- 2 tablespoons unsalted butter (for frying)
For Serving:
- Lemon wedges
- Fresh parsley, chopped, for garnish
- Potato salad, spaetzle, or a simple green salad (optional)
Equipment Needed
- Meat mallet (or rolling pin)
- Three shallow bowls (for breading station)
- Large skillet or frying pan
- Tongs
- Paper towels
- Plate or wire rack
- Cutting board and sharp knife
Step-by-Step Recipe
Step 1: Prepare the Cutlets
Start by preparing your pork or veal cutlets. If they’re thicker than 1/4 inch, place each cutlet between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until they’re about 1/4 inch thick. This ensures even cooking and tenderizes the meat. Pat the cutlets dry with paper towels to help the breading stick better. Season both sides of each cutlet with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Why Pound the Meat? Thinning the cutlets not only tenderizes them but also increases the surface area for that irresistible crispy coating.
Step 2: Set Up the Breading Station
Prepare three shallow bowls for the breading process. In the first bowl, place 1 cup of all-purpose flour and mix in 1/2 teaspoon of salt and the paprika (if using). In the second bowl, whisk together the 2 eggs and 2 tablespoons of milk until well combined. In the third bowl, spread out the 1 1/2 cups of breadcrumbs. Having everything ready makes the breading process smooth and efficient.
Pro Tip: Fresh breadcrumbs or panko give the Schnitzel a lighter, crispier texture compared to fine, store-bought crumbs.
Step 3: Bread the Cutlets
Working with one cutlet at a time, dredge it in the flour, shaking off any excess—this helps the egg wash stick. Next, dip the cutlet into the egg mixture, ensuring it’s fully coated. Finally, press the cutlet into the breadcrumbs, coating both sides evenly and pressing gently to help the crumbs adhere. Place the breaded cutlet on a plate and repeat with the remaining cutlets. Let the breaded cutlets rest for 5–10 minutes—this helps the coating set and stick better during frying.
Resting Helps: Letting the breading sit prevents it from falling off in the pan, ensuring a perfectly crisp Schnitzel.
Step 4: Heat the Oil and Butter
In a large skillet, heat 1/2 cup of vegetable oil and 2 tablespoons of unsalted butter over medium-high heat until shimmering, about 350°F if you’re using a thermometer. The oil should be hot enough that a breadcrumb sizzles immediately when dropped in, but not smoking. Using a mix of oil and butter gives the Schnitzel a rich, golden color and a delicious flavor.
Why Oil and Butter? The oil provides a high smoke point for frying, while the butter adds a nutty, savory depth to the crust.
Step 5: Fry the Schnitzel
Working in batches to avoid overcrowding, carefully place 1–2 cutlets in the hot oil. Fry for 2–3 minutes per side, or until the breading is deep golden brown and crispy. Use tongs to flip the cutlets gently, ensuring they cook evenly. If the Schnitzel browns too quickly, lower the heat slightly to prevent burning. Once cooked, transfer the Schnitzel to a plate lined with paper towels or a wire rack to drain excess oil. Repeat with the remaining cutlets, adding more oil and butter to the pan if needed.
Don’t Overcrowd: Frying in batches ensures the oil stays hot, giving you that perfect crispy crust without greasiness.
Step 6: Serve the Schnitzel
Transfer the Schnitzel to serving plates while still hot. Garnish with a sprinkle of chopped parsley for a fresh, vibrant touch. Serve with lemon wedges on the side—squeezing the lemon juice over the Schnitzel adds a bright, tangy contrast to the rich, fried coating. Pair with your choice of side, like a creamy potato salad, buttery spaetzle, or a simple green salad for a balanced meal.
Presentation Tip: For a classic look, overlap the Schnitzel slightly on the plate with the lemon wedge tucked beside it, letting the golden crust take center stage.
Serving Suggestions
Schnitzel is versatile and pairs beautifully with a variety of sides and accompaniments. Here are a few ideas to complete your meal:
- Potato Salad: A warm German-style potato salad with bacon and vinegar dressing is a traditional match.
- Spaetzle: These soft egg noodles, tossed in butter, soak up the lemony flavors of the Schnitzel.
- Cucumber Salad: A refreshing dill and vinegar cucumber salad adds a light, crisp contrast.
- German Beer or Wine: A crisp Pilsner or a glass of Riesling complements the dish’s richness.
Tips for Success
- Cutlet Choice: Pork is common in Germany, but veal is traditional for Wiener Schnitzel. Chicken or turkey can also work if you prefer a lighter option.
- Keep It Hot: Serve the Schnitzel immediately after frying for maximum crispiness. If needed, keep cooked cutlets warm in a 200°F oven while frying the rest.
- Breading Evenly: Press the breadcrumbs firmly onto the cutlets to ensure an even, sturdy coating that won’t fall off during frying.
- Leftovers: Reheat leftover Schnitzel in a 350°F oven for 10 minutes to recrisp the coating—avoid the microwave, as it can make the crust soggy.
A Final Note
Schnitzel is a dish that embodies the joy of simple, honest cooking—a golden, crispy exterior giving way to tender, juicy meat with every bite. The process of breading and frying fills your kitchen with the irresistible aroma of sizzling butter and toasting breadcrumbs, while the first crunch of the crust is pure satisfaction. Whether you’re sharing it with family on a weeknight or serving it at a festive gathering, this Schnitzel recipe brings a taste of German tradition to your table. So, grab your ingredients, heat up that skillet, and let’s create a plate of crispy, golden perfection that’ll have everyone asking for seconds.
