3 German Schnitzel Recipes: Pork, Chicken & Wiener Schnitzel | The Best Way To Bread & Fry Your Meat
Recipes in this Video
Pork Schnitzel, originating from Austria, has become a beloved dish in Germany and beyond. Traditionally made with veal, the pork version is a popular adaptation that highlights the dish's crispy texture and savory flavor. Often served with potato salad or spaetzle, schnitzel is a staple in German cuisine, enjoyed at family gatherings and festive occasions. Today, variations exist worldwide, with different meats and coatings, reflecting local tastes and ingredients.
Ingredients
- ●pork cutlets
- ●flour
- ●eggs
- ●bread crumbs
- ●vegetable oil
- ●lemon
- ●parsley
- ●salt
- ●black pepper
Instructions
- 1Pound pork cutlets until about 1/4 inch thick.
- 2Season both sides of the cutlets with salt and black pepper.
- 3Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for bread crumbs.
- 4Dredge each cutlet in flour, shaking off excess.
- 5Dip the floured cutlet into the beaten eggs, ensuring it's fully coated.
- 6Press the egg-coated cutlet into the bread crumbs, covering completely.
- 7Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 8Fry the breaded cutlets in the hot oil for 3-4 minutes per side, until golden brown.
- 9Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil.
- 10Serve hot, garnished with lemon wedges and parsley.
Ingredient Alternatives
pork cutlets
Healthier: chicken breast
Cheaper: pork loin
Chicken breast is leaner, while pork loin is less expensive.
bread crumbs
Healthier: panko
Cheaper: homemade bread crumbs
Panko adds extra crunch, while homemade can save costs.
Techniques
Equipment
Also Known As
Originating in Austria, schnitzel has become a beloved dish in Israel, where it is often served in homes and restaurants alike. Traditionally made with veal, the chicken version is popular for its accessibility and flavor. Today, schnitzel is enjoyed globally, with various adaptations and sides, reflecting local tastes and traditions.
Ingredients
- ●chicken breasts
- ●all-purpose flour
- ●eggs
- ●bread crumbs
- ●salt
- ●black pepper
- ●paprika
- ●parsley
- ●lemon
- ●vegetable oil
- ●garlic powder
- ●onion powder
Instructions
- 1Pound chicken breasts to an even thickness, about 1/2 inch.
- 2Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for bread crumbs mixed with salt, pepper, paprika, garlic powder, and onion powder.
- 3Dredge each chicken breast in flour, shaking off excess.
- 4Dip the floured chicken into the beaten eggs, ensuring it's fully coated.
- 5Press the chicken into the bread crumb mixture, coating evenly and firmly.
- 6Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 7Carefully add breaded chicken to the skillet, cooking in batches if necessary.
- 8Fry chicken for 3-4 minutes on each side, until golden brown and cooked through.
- 9Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil.
- 10Sprinkle with fresh parsley and serve with lemon wedges.
Wiener Schnitzel, originating from Austria, is a beloved dish made from breaded and fried veal. Traditionally served with lemon and parsley, it reflects the country's culinary heritage of simple yet flavorful preparations. Today, variations exist worldwide, often using chicken or pork instead of veal, making it a popular choice in many cultures.
Ingredients
- ●veal cutlets
- ●all-purpose flour
- ●eggs
- ●bread crumbs
- ●salt
- ●black pepper
- ●lemon
- ●butter
- ●vegetable oil
- ●parsley
Instructions
- 1Pound the veal cutlets to about 1/4 inch thickness using a meat mallet.
- 2Season both sides of the cutlets with salt and black pepper.
- 3Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.
- 4Dredge each cutlet in flour, shaking off excess.
- 5Dip the floured cutlet into the beaten eggs, ensuring it's fully coated.
- 6Press the egg-coated cutlet into the bread crumbs, covering it completely.
- 7Heat a mixture of butter and vegetable oil in a large skillet over medium heat until hot.
- 8Add the breaded cutlets to the skillet, cooking for 3-4 minutes on each side until golden brown.
- 9Transfer the cooked schnitzels to a paper towel-lined plate to drain excess oil.
- 10Serve immediately with lemon wedges and a sprinkle of fresh parsley.
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