Satisfying Schnitzel Recipe
For the perfect schnitzel luncheon, prepare your meal using the traditional German schnitzel recipe below. Purchase or prepare sauerkraut and a small portion of french fries to complement the main course.

Satisfying Schnitzel Recipe

German Cuisine: Making a Great Schnitzel

German cuisine is some of the most recognizable fare in the world. Classic meat-and-potato lovers will relish the hearty, filling dishes that come out of this great European nation.
 

One of the most widely loved and recognized German dishes is schnitzel. This tasty fried meat dish is generally breaded and served with a side dish of potato salad, sauerkraut or french fries. The best part of schnitzel is its versatility. The dish can be prepared from boneless cuts of almost any meat. Veal is used to make the popular "Wiener Schnitzel" dish whereas pork is often used to make the more traditional schnitzel consumed throughout Germany. Other popular schnitzel meats include turkey, chicken, beef and mutton. The dish can easily be made with vegetarian meat substitutes as well.
 

The popular schnitzel dinner dates back many generations. The name of the dish stems from the Old High German word "Sniz," meaning "cut." The Viennese specialty Wiener Schnitzel has been a popular dish in Austria for at least 170 years.
 

Simply put, schnitzel is perfect for a quintessentially German meal. To eat as the Germans do, prepare schnitzel for lunch! Germans almost always eat their hot meal at lunchtime, opting for lighter dinners of cold cuts instead.
 

For the perfect schnitzel luncheon, prepare your meal using the traditional German schnitzel recipe below. Purchase or prepare sauerkraut and a small portion of french fries to complement the main course.
 

Be adventurous and explore German cuisine today! You'll love preparing these deliciously hearty dishes for your entire family. 

Satisfying Schnitzel Recipe

This recipe is suitable for pork, veal, chicken, turkey and other boneless, skinless cuts of meat.
Serves: 4

Ingredients

4 veal cutlets
2 cups plain breadcrumbs
4 well-beaten eggs
4 teaspoons black pepper
4 teaspoons salt
2 cups flour
1 cup cooking oil
1 cup water, cold

Directions

Begin by placing your chosen meat between two large pieces of wax paper. Using the flat side of a meat tenderizer (or a large, flat spoon, if needed), pound the meat until it is very thin. Repeat this on both sides of each cutlet.
 

After pounding each slice of meat, place it on a large serving plate. Do not remove the wax paper from the cutlets. If you will be preparing the dish later, place the cutlets in the refrigerator to chill.
 

Before cooking, prepare the eggs. Place the eggs in a glass casserole pan with the water, salt and pepper. Mix the ingredients thoroughly.
 

Place flour in one shallow container next to the eggs, and the bread crumbs in another. Heat the cooking oil in a large frying pan over medium-high heat.
 

After removing the wax paper from the meat cutlets, dunk each slice of meat into the eggs, then the flour, then the eggs once more, followed by the breadcrumbs. This should coat each schnitzel cutlet so that it is prepared for cooking. Place cutlets in the frying pan and cook until they are golden-brown on both sides.
 

If you are preparing a large batch of schnitzel, place a baking pan in your oven at 200-250 Fahrenheit to keep your cutlets hot while preparing additional schnitzel. Place paper towels between these slices of meat to avoid the prepared cutlets from sticking together.
 

When cooking is complete, remove the schnitzel from the oven and serve it with fresh lemon wedges on top, if desired. Serve the schnitzel with french fries, sauerkraut or other side dishes.
 

Even picky eaters are guaranteed to love this simple yet delicious German schnitzel. Prepare this tasty Old World dish today! 

  • Andrew Tait Connors

    My wife and I first tasted wiener schnitzel during our honeymoon in Salzburg a couple of years ago, and loved it! While Austrian in origin, we just love this German take on the Viennese classic! It’s become our go-to veal dish. Hope you enjoy this recipe as much as we do!