How to Make REAL German Schnitzel Oma’s Traditional Recipe!

veal cutlet

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often less expensive.

Butterfly the chicken breast open to make it thinner.

Cut the chicken into four pieces, ensuring they are about 1/4 inch thick.

Hammer out the chicken pieces to make them uniform in thickness, being careful not to overdo it and turn them into mush.

Season the chicken with salt and pepper on both sides.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge the chicken in flour, shaking off the excess flour.

Dip the floured chicken into the beaten eggs, coating completely.

Press the chicken into the breadcrumbs, ensuring an even coating.

Heat butter and oil in a large skillet over medium heat until shimmering.

Fry the breaded chicken for about 3-4 minutes on each side, until golden brown.

Remove the schnitzel from the skillet and drain on paper towels.

Prepare a cream sauce using the drippings from the schnitzel.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens