Pork Schnitzel Recipe

The German variant of Wiener Schnitzel

A German Schnitzel Guide

My schnitzel recipe is not only a traditional and well-loved German food recipe, it is an illustrated guide to show you how get the best results cooking a German Schweineschnitzel (pork schnitzel).

Wiener Schnitzel is protected by law in Germany and Austria and must be made of veal (Kalbsschnitzel). It is traditionally coated with breadcrumbs (paniert), garnished with a lemon slice and served with potatoes or chips.

When you see Schnitzel Wiener Art on a menu in a German restaurant a Schweineschnitzel will be served.

From the look you can hardly differentiate between the two schnitzel variants, but sometimes from the price. Veal is normally a little more expensive than pork.
And the taste? Schweineschnitzel and Kalbsschnitzel are both delicious, but I prefer the pork variant.

Homemade German Schweineschnitzel with Peppersauce

Schnitzels are a favourite dish in the German cuisine. Common variations are Jägerschnitzel - with mushrooms in a dark gravy or creamy sauce, Zigeunerschnitzel - with a spicy tomato sauce, paprika, onions and red peppers, Zwiebelschnitzel - covered with fried onions, served with or without sauce, Rahmschnitzel - in a creamy sauce.

A regional variation is Holsteinschnitzel topped with a fried egg, capers and anchovies.
Many restaurants in Germany have a Schnitzeltag once a week, you'll get all schnitzels for a special price at that day. Schnitzel with toppings and sauces might be served with breadcrumbs or unbreaded (natur) in restaurants. If you prefer one or the other variant, just ask.

Schnitzel Recipe - Step by Step Guide

Did I make your mouth water? Great, now let's start cooking.
You can prepare your schnitzel with different meats, veal, pork, turkey or chicken, the breading process would be the same.
In these photos you see Schweineschnitzel, cut from what we call the Oberschale of a pork in Germany. The English translation could be leg / ham / or gammon. Look at this photo in a German food guide to tell your butcher which piece of meat you need.

meat for schnitzel recipe

schnitzel recipe tenderise meat

Schnitzel Recipe - Ingredients

1 schnitzel per person, about 150g to 200g
flour
1 scrambled egg (for 2 schnitzels)
breadcrumbs
vegetable oil or butter for frying

schnitzel recipe breading

Schnitzel Recipe - Directions

Prepare 3 plates with flour, egg and breadcrumbs

Briefly rinse the meat with cold water
Dry between kitchen paper
Pound the meat thin on a wooden or plastic board using a meat tenderiser
Turn around the meat in the flour, shake off excessive flour
Turn around the meat in the egg, let the egg drip off
Put the schnitzel on a plate, season with salt and ground pepper on both sides
Finally, turn around the meat in the breadcrumbs, again shake off excessive crumbs
Heat vegetable oil or butter in a nonstick frying pan, use a size that the schnitzel(s) fit in easily
Fry them at high to medium heat for about 15 minutes until golden brown, turn around the schnitzels frequently
Drip the fat on paper towel

schnitzel recipe frying

schnitzel recipe drying

Rita's tips
* Don't season the meat at the beginning of the breading process. Salt extracts fluids from the meat and the breading won't stick.
* Always add enough fat to the pan, even if you use a nonstick frying pan. The breadcrumbs will burn easily in a dry pan, and a dry crumbing just doesn't taste well.

Schnitzel Wiener Art served in a restaurant

Serve schnitzels with pommes frites (chips, french fries), potato salad or boiled potatoes, along with a sauce, vegetables or salad to suit your taste.

Enjoy my schnitzel recipe. Guten Appetit.

Check these traditional German food recipes, they are delicious.