German Schnitzel Recipe (Jäger-Schnitzel)
A simple Schnitzel recipe is a perfect addition to your German recipe collection. Schnitzel are really just thin cutlets and can be made from veal, pork, chicken, turkey ... just about any kind of meat. Pounded thin with a meat hammer to tenderize, then breaded, and fried. It doesn't get much easier than that. How to make schnitzel really isn't rocket science!
One of the most popular traditional recipes is for Jäger-Schnitzel (Hunter's Schnitzel). This is served with a most wonderful mushroom sauce. You'll find the recipe for that below. For the schnitzel, it's normally a breaded one, but sometimes its served with un-breaded meat.
- Jägerschnitzel (hunter’s) is topped with mushroom sauce
- Käseschnitzel has cheese melted on top
- Münchner Schnitzel is covered with horseradish and/or mustard before coating in flour, egg and bread crumbs
- Naturschnitzel is un-breaded, served plain or with a simple pan sauce
- Paprikaschnitzel has a tomato sauce with paprika and red peppers
- Rahmschnitzel is topped with a cream sauce, often containing some mushrooms
- Schnitzel Holstein is served with onions, capers, and a fried egg on top
- Vegetarisches Schnitzel is a meatless and made from soy or tofu
- Wiener Schnitzel or Kalbsschnitzel is the traditional breaded veal schnitzel
- Zigeunerschnitzel (gypsy) has a sauce containing tomato, bell peppers, and onion slices
German Schnitzel Recipe
- 4 veal cutlets, pounded lightly (use pork for Schweineschnitzel)
- 1 Tbsp lemon juice
- ½ tsp salt
- about ½ cup flour
- 3 Tbsp water
- 1 egg
- about 1 cup bread crumbs
- 3 Tbsp butter
- 3 Tbsp peanut or vegetable oil
- 1 lemon, sliced
- Trim fat from meat and clip edges to stop edges from curling during cooking.
- Sprinkle cutlets with lemon juice and salt.
- Place 3 shallow bowl on counter. In first one, put flour. In second one, mix egg and water. In third one, put breadcrumbs.
- Coat schnitzel, first with flour, then egg, and then breadcrumbs.
- Heat butter and oil over medium heat in skillet.
- Fry cutlets until golden brown, about 3 minutes per side.
- Serve immediately, garnished with lemon slices.
- If schnitzel are too big to all fit in the pan, just fry 2 at a time.
Once done, put finished schnitzel on a paper towel lined pan and place,
uncovered, in the oven to keep warm while frying remaining schnitzel.
- This German schnitzel is often served garnished with anchovy fillets if desired.
- 1 Tbsp butter
- 3 slices bacon, diced
- 1 onion, diced
- 1 lb mushrooms, sliced
- 2 tbsp tomato paste
- 1 cup water
- 1 cup white wine
- 2 Tbsp paprika
- thyme, salt, pepper
- 2 Tbsp parsley, chopped
- ¼ cup sour cream
- In a skillet, brown bacon and onion in butter.
- Add mushrooms and fry until tender.
- Add tomato paste, water, and white wine.
- Add paprika. Season with thyme, salt and pepper.
- Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens slightly.
- Add parsley and sour cream. Stir. Serve over Schnitzel
So many ways to serve Schnitzel! Served plain with red cabbage and warm potato salad on the side. Wunderbar!
The original Wiener Schnitzel is thought to come from Vienna, Austria in the 1600's.This has to be made from veal and is controlled by law. If it's not made with veal, it must be labelled as coming from pork or chicken, etc.
Me? I love the pork schnitzel!
Don't have any schnitzel at your butcher's? Is there an alternative?
I cheat by taking some nice thick boneless pork chops and butterflying them. Then I gently pound them to an even thinness.
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