Oma's German Schnitzel Recipe
Oma's easy German 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. They are pounded thin with a meat hammer to tenderize, then breaded, and fried.
It doesn't get much easier than that, especially if you can buy your schnitzel already tenderized. How to make schnitzel really isn't rocket science!
This makes 4 servings.
- 4 schnitzel, about ¼-inch thick or less
- 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
- Preheat the oven to 160℉. Line a baking sheet with parchment paper. Put several sheets of paper towels onto a large plate. Set these aside.
- Sprinkle the schnitzel with lemon juice and salt.
- Place 3 shallow bowls onto the counter. In the first one, put flour. In the second one, mix the egg and water. In the third one, put the breadcrumbs.
- Dredge a schnitzel, first into flour, then into the egg mixture, and then into breadcrumbs. Place the breaded schnitzel onto a large plate and repeat with the remaining schnitzel.
- Heat butter and oil over medium heat in a large skillet.
- Fry the schnitzel until golden brown, about 3 minutes per side. Do not crowd the schnitzel. Depending on the size, you may only be able to fry 1 or 2 at a time.
- Remove the cooked schnitzel to the paper towel-lined plate to drain any fat and then place it on the baking sheet into the oven to keep warm.
- Fry the remaining schnitzel.
- Serve immediately, garnished with lemon slices.
- If you are serving this as Jagerschnitzel, you'll want to make the mushroom sauce first and then fry the schnitzel.
- My favorite side with this? Bratkartoffeln!
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