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Genuine German Schnitzel Recipe


Schnitzel is a conventional German dish the place meat is pounded out skinny, breaded, and fried. The breading may be very easy, however creates a splendidly crunchy shell across the meat. Schnitzel is greatest loved contemporary and scorching from the pan. This recipe comes from my Granny who’s a primary era US Citizen. Her mother and father immigrated from Germany to the US earlier than the struggle. Whereas I name it Granny’s German Schnitzel, the recipe was handed right down to her from her personal mom, born and raised in Hamburg, who bought it from her mom.

Why Our Recipe

  • Lemon juice is added on to the egg combination reasonably than simply squeezed on high.
  • Authentic recipe handed down for generations from my great-grandparents.
An overhead view of a plate of pork schnitzel with fries on the side.An overhead view of a plate of pork schnitzel with fries on the side.

Schnitzel is a cooking methodology from Viennese delicacies the place a skinny meat is breaded and fried. Their well-known creation is made with veal and is called Weinerschnitzel. The favored dish unfold all through the Austro-Hungarian Empire and into the Prussian Empire. In Germany, the dish was made with pork cutlets reasonably than veal, therefore the identify schweineschnitzel which interprets to easily “Pork Schnitzel.” In modern-day Germany, it’s merely often known as schnitzel and will be discovered all around the nation.

Ingredient Notes

An overhead view of the ingredients needed to make pork schnitzel.An overhead view of the ingredients needed to make pork schnitzel.
  • Pork: use a boneless pork chop of any reduce, together with pork cutlets.
  • Eggs: used as a binding agent for the crispy coating.
  • Lemon Juice: whereas usually squeezed on high of the fried chop, we add ours straight into the crispy coating.
  • Flour: use all-purpose flour for a conventional crunchy coating, or combine or change with cornstarch for further crispiness.
  • Bread Crumbs: offers the schnitzel coating that distinguishes this dish from different skinny fried meats.
A collage image showing the process for pounding out pork chops to make german schnitzel.A collage image showing the process for pounding out pork chops to make german schnitzel.

Schnitzel Varieties

The “Wiener Schnitzel,” made out of veal, is among the most famed sorts of schnitzel. The identify derives from the German phrase “Wien,” signifying “Vienna,” pointing to its origins within the Austrian capital.

Schnitzels aren’t restricted to only veal or pork. Varieties utilizing different meats like rooster, turkey, or lamb are additionally beloved. These are sometimes named by combining “schnitzel” with the precise meat supply, resulting in names like “Hähnchen-Schnitzel” for rooster schnitzel or “Lamm-Schnitzel” for lamb schnitzel.

Jägerschnitzel Mushroom Gravy

Schnitzel is usually eaten plain with only a little bit of freshly squeezed lemon juice, however may also be served with a creamy mushroom gravy which is called Jägerschnitzel. To make the sauce you’ll want:

  • 2 tablespoons butter
  • 8 ounces finely chopped mushrooms
  • 2 tablespoons flour
  • 1 cup rooster broth
  • 1 cup milk
  1. Soften butter in a medium saucepan over medium-high warmth.
  2. Add the mushrooms to the pan and prepare dinner till softened and browned, about 5 minutes.
  3. Sprinkle the flour over the mushrooms and stir to coat them evenly.
  4. Slowly pour within the rooster broth and milk, stirring consistently to stop lumps from forming.
  5. Enhance the warmth to excessive and convey the gravy to a boil. Then, cut back warmth to low and simmer till the gravy has thickened to your required consistency, about 2 to three minutes.
  6. Serve the mushroom gravy over schnitzel. Get pleasure from!
A close up view of schnitzel on a plate that has a bite taken out of it to reveal the pork inside.A close up view of schnitzel on a plate that has a bite taken out of it to reveal the pork inside.

Storage & Reheating Directions

Refrigerate any leftovers in an hermetic container. The USDA recommends that cooked pork be eaten inside 3 to 4 days.

Reheating within the oven is the popular methodology for leftover chops because the chops will retain extra moisture this fashion, and the coating can crisp. Place on a baking sheet and bake in a 350-degree oven till the pork reaches an inner temperature of 145 levels F. Start checking the temperature after quarter-hour as reheating instances could fluctuate.

Facet dishes to serve with Schnitzel

Watch the video beneath the place Rachel will stroll you thru each step of this recipe. Generally it helps to have a visible, and we’ve at all times bought you lined with our cooking present. You will discover the entire assortment of recipes on YouTube, Fb Watch, or our Fb Web page, or proper right here on our web site with their corresponding recipes.

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