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

Oma’s simple German schnitzel recipe is a family favorite! Pair it with rich jägersoße for a truly traditional meal. Use veal for Wiener Schnitzel or pork for an easy, delicious alternative!

Ingredients:

• 4 large 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 (about 150 grams) breadcrumbs
• 3 tablespoons (42 grams) butter
• 3 tablespoons (45 milliliters) peanut or vegetable oil
• 1 lemon, sliced

Instructions:

1. Preheat the oven to 160°F (70°C). Place a wire rack on a large baking sheet with. Put a double layer of paper towels on a large plate. Set these aside.
2. Place cutlets between plastic wrap and pound gently to achieve uniform thickness if they are thicker than ¼-inch. Sprinkle both sides 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 cutlet in flour, shaking off excess. Dip into the egg mixture, ensuring full coverage. Press into breadcrumbs, coating evenly. Place onto a large plate and repeat with the remaining cutlets.
5. In a large skillet, melt butter and oil over medium heat until shimmering
6. Place cutlets in the pan without overcrowding. Fry until golden brown, about 2-3 minutes per side. Depending on the size, you may only be able to fry 1 or 2 at a time.
7. Remove the cooked schnitzel very briefly to the paper towel-lined plate to drain any fat, and then place it on the wire rack on the baking sheet in the oven to keep warm.
8. Fry the remaining cutlets.
9. Serve immediately, garnished with lemon slices or lemon wedges. 

Notes/Hints:

• 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. 

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

Recipe Update: February 15, 2025