How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel

Oma's simple recipe for authentic German schnitzel is a family favorite. Serve this with mushroomy Jägersosse (Hunter's sauce) and you'll have the makings of a totally traditional German meal.

Schnitzel are thin cutlets and can be made from any type of meat, such as veal, pork, chicken, and turkey. If you want Wiener schnitzel, then use veal, or use pork, which is one of the easiest to buy and use. Both are so delicious!

Prep Time

15 minutes

Cook Time

12 minutes 

Total Time

27 minutes


This makes 4 servings.


  • 4 large veal or pork cutlets, about ¼-inch thick or less
  • 1 tablespoon (15 milliliter) lemon juice
  • ½ teaspoon (3 grams) salt
  • about ½ cup (65 grams) all-purpose flour
  • 3 tablespoons (45 milliliter) water
  • 1 large egg
  • about 1 cup (224 grams) breadcrumbs
  • 3 tablespoons (42 grams) butter
  • 3 tablespoons (45 milliliters) peanut or vegetable oil
  • 1 lemon, sliced


  1. Preheat the oven to 160°F (70°C). Line a large baking sheet with parchment paper. Put a double layer of paper towels on a large plate. Set these aside.
  2. Sprinkle the schnitzel with lemon juice and salt.
  3. 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.
  4. Dredge a schnitzel, first into the flour, then into the egg mixture, and then into the breadcrumbs. Place the breaded Schnitzel onto a large plate and repeat with the remaining Schnitzel.
  5. Heat butter and oil over medium heat in a large skillet.
  6. Fry the schnitzel in the hot oil and butter mixture 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.
  7. 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.
  8. Fry the remaining schnitzel.
  9. Serve immediately, garnished with lemon slices or lemon wedges. 


  • If you are serving this as Jagerschnitzel, you'll want to make the mushroom sauce first and then fry the schnitzel.
  • When breading meat, make sure you first pat the meat dry with paper towels so that the flour will stick properly.
  • If you want to make this non-breaded, then just dredge in the flour and omit the egg/milk and breadcrumbs. 
  • My favorite side with this? Bratkartoffeln!

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma |

06.11.2023 revision update