German Schnitzel Recipe ~ Oma's Jägerschnitzel

➤ by Gerhild Fulson

Oma's easy German Schnitzel recipe is a perfect addition to your German food recipe collection. In fact, it's the easiest way to make the perfect Schnitzel!

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.

For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there’s important & interesting stuff to know right below.

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! 

Oma's delicious German Pork Schnitzel

One of the most popular traditional recipes is for Jägerschnitzel (Hunter's Schnitzel). This is served with a most wonderful mushroom sauce. 

For this type of schnitzel, it's normally a breaded one that is made. However, sometimes its served with un-breaded meat, making it a quicker and easier version than the breaded one.

You choose your fav. Mine? The breaded one that I've given below. It's German food at its best.

Can you make Schnitzel in an Air Fryer?

Yes, you can. My granddaughter, Lydia, made these in an Instant Pot Vortex Plus Air Fryer using her easy recipe

Air Fryer Pork Schnitzel

Served together with her favorite red cabbage as a side dish, this would also make a great sandwich on a German bun. So traditionally German.

What do you serve with Schnitzel?

There are SO many ways to serve Schnitzel!

Schnitzel, served any which way is just plain WUNDERBAR!

What are some common Schnitzel varieties?

Here are the top 10 Schnitzel varieties in Germany:

  1. Jägerschnitzel (hunter’s) is topped with mushroom sauce
  2. Käseschnitzel has cheese melted on top
  3. Münchner Schnitzel is covered with horseradish and/or mustard before coating in flour, egg and bread crumbs
  4. Naturschnitzel is un-breaded, served plain or with a simple pan sauce
  5. Paprikaschnitzel has a tomato sauce with paprika and red peppers
  6. Rahmschnitzel is topped with a cream sauce, often containing some mushrooms
  7. Schnitzel Holstein is served with onions, capers, and a fried egg on top
  8. Vegetarisches Schnitzel is a meatless and made from soy or tofu
  9. Wiener Schnitzel or Kalbsschnitzel is the traditional breaded veal schnitzel
  10. Zigeunerschnitzel (gypsy) has a sauce containing tomato, bell peppers, and onion slices

There’s something absolutely mouth-watering about having a German meat-and-potato dinner. Get Oma's revised collection of her favorites in German Meat Dishes.

Take a look at Oma's German Meat Dishes eCookbook filled with traditional favorites.

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

What is the difference between Schnitzel and Wiener Schnitzel?

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.

In Germany, if it's not made with veal, it must be labelled as coming from pork or chicken, etc. That means, you'll have Schweineschnitzel (pork cutlets) or Putenschnitzel (turkey cutlets) on the menu in restaurants. 

Me? I love the pork schnitzel!

Looking for more history about this wonderful dish? Check out this article.

Oma's delicious German Jagerschnitzel

How to make your own Schnitzel from pork chops

Don't have any schnitzel at your butcher's? Is there an alternative?

Absolutely! I take some nice thick boneless pork chops and butterfly them. Then I gently pound them to an even thinness. Especially when these are on sale, Hubby and I will make an assembly line:

  1. Cut. 
  2. Pound. 
  3. Package. 
  4. Freeze. 

Perfect when I need a quick meal. Since they're so thin, they thaw real quick.


Turn Pork Chops into Schnitzel ...

I prefer to use thick boneless pork chops and turn them into schnitzel. First, I trim off the fat that's usually around the outer edge. Make sure you take off any 'silver skin' that may also be along the edge. 

If this fat isn't removed, it will cause the schnitzel to curl when it is frying.

First things first, trim the fat off the pork chop

"Butterfly" the pork chop: Use a very sharp knife and cut the pork chop in half, almost all the way through. If you cut starting on the rounded side edge, you'll have the longer straight edge as the 'butterfly back'. 

This step shows how to carefully butterfly the pork chop

When you are almost all the way through, open the pork chop (like a book). You should be able to lie it flat. The middle part should be as thick as the rest of the pork chop. 

If the middle is much thicker, cut it just a bit more. Flatten the meat. 

Here is an example of what your finished butterflyed pork chop should resemble

Cover the meat with some plastic wrap, and using the smooth side of the meat hammer, pound the pork chop sort of gently. You do not want the meat to tear.

You want the schnitzel to be no more than ¼-inch thick.

Pounding the pork chops thin

Set up three shallow bowls. The first has flour, the second an egg/water mix, and the third has bread crumbs.

Dredge the seasoned schnitzel into flour, then the egg, and lastly in the bread crumbs. Repeat this whole process with all the schnitzel.

Dredging the schnitzel in flour, then egg, then bread crumbs

Fry the schnitzel either in clarified butter or a butter/oil mixture. Each side only takes a few minutes. Remove to a paper-towel lined plate and then keep warm in the oven until the rest have been fried.

Be careful not to crowd them in the pan. You may only be able to fry one at a time, depending on how big your schnitzels are. Mine below is quite big!

Frying the schnitzel in clarified butter or butter/oil mixture

Even though schnitzels aren't deep fried, they pretty well swim in the fat. The trick to getting a puffy batter is to splash some of the hot fat onto the sides and top of the schnitzel as it is frying. Don't submerge though. Just a few splashes.


Yep. Hummus. Sylvie, my daughter-in-law, shares that hummus is delicious in this. Her easy hummus recipe is so quick to make and it's becoming wildly popular in Germany. Try it. I think you'll like it too!

Planning on making Jägerschnitzel?

You'll need to head over to my recipe for Jäger Sauce: the most amazing and awesomely creamy mushroom sauce ever! Actually, it would be best if you make the sauce first and then fry up the schnitzel. Here's how...

What to Serve with Schnitzel?

If you're wanting a traditional German schnitzel dinner, there are several side dishes that are a MUST! Of course, there are other ones that also pair perfectly with schnitzel, but these are our top 10!

The Top 10 Side Dishes to serve with Schnitzel are:

  1. Bratkartoffeln
  2. Roasted Asparagus
  3. To see the remaining Top 10 Side Dishes, click here.

Ready to make schnitzel?

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Oma's German Schnitzel Recipe

Oma's easy German Schnitzel recipe is a perfect.  Serve this with mushroomy Jägersosse (hunter's sauce) and you'll have the makings of a totally traditional German meal.

Schnitzel are really just thin cutlets and can be made from veal, pork, chicken, turkey ... just about any kind of meat. Here, I use pork which is one of the easiest to buy and use. And, so delicious!

Prep Time

15 minutes

Cook Time

12 minutes 

Total Time

27 minutes


This makes 4 servings.


  • 4 schnitzel, about ¼-inch thick or less
  • 1 tablespoon (15 milliliter) lemon juice
  • ½ teaspoon (3 grams) salt
  • about ½ cup (65 grams) 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 baking sheet with parchment paper. Put several sheets of paper towels onto 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 flour, then into the egg mixture, and then into 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 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. 


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

03.09.2021 revision update

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Oma's delicious German Pork Schnitzel

German Schnitzel Recipe ~ Oma's Jägerschnitzel


German Schnitzel Recipe ~ Oma's Jägerschnitzel

Oma's German schnitzel recipe (Jäger-Schnitzel) is great if you need something delicious that's quick as well. So traditionally German and so WUNDERBAR!

Cook time: 30 minutes total time

Yield: 4 servings

Ingredients: schnitzel, lemon, flour, breadcrumbs, butter, egg, oil, seasonings,

For the full recipe, scroll up ...

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