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    Home » Authentic German » Authentic German Schnitzel - à la Mena

    Authentic German Schnitzel - à la Mena

    Published: Apr 29, 2021 · Modified: Mar 8, 2022 · by Lexa · 30 Comments · This post may contain affiliate links

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    Learn how to make a perfect crispy pork Schnitzel or original Wiener Schnitzel the way my German grandmother taught me.

    Jump to Recipe Rate this Recipe
    5 from 56 votes
    Gold brown schnitzel with cucumber salad, potatoes and a slice of lemon on a plate this to try later

    Wiener Schnitzel vs. Schnitzel Viennese Style

    Schnitzel or Escalope is a thinly pounded slice of meat, which is usually breaded and fried in fat. It is a popular dish in many countries, such as Germany, Austria, Poland, Italy or France. The original Wiener Schnitzel or Schnitzel Viennese is known around the world. As its name indicates, it was invented in and named after the city Vienna in Austria. In Germany and Austria, the name Wiener Schnitzel is protected and can only be made with veal. Schnitzel made of any other meat is Schnitzel Viennese Style.

    In Germany and Poland, the pork Schnitzel variant, so a Schnitzel Viennese Style is more popular. Provided you like pork, it is a much cheaper alternative and is very tasty. Since I grew up in Germany, the pork Schnitzel is what I am most familiar with. However, every so often I opt for the veal instead. This recipe is based on my grandmother's and it was my grandfather's absolute favorite dish. He would have probably eaten it 7 days a week if possible. I remember there were weeks where my grandmother, who I call Mena, made it up to 3 times a week!!! And YES, it is that good! 😁

    Ingredients

    These are the main ingredients you will need to make your Schnitzel. Detailed measurements can be found on the bottom of the page in the recipe card 👇.

    Ingredients for Schnitzel: Pork chops, milk, breadcrumbs, flour and eggs

    Bread Crumbs - Nothing special, I buy pre-ground bread crumbs at the local bakery or in the bakery section of the grocery store. I do not buy industrially pre-made breadcrumbs or seasoned breadcrumbs.

    Milk - Just regular milk or if you try to avoid/reduce dairy like we do, use unsweetened almond milk.

    Flour - Any flour you have available. My go-to is whole-wheat spelt flour, just because that is the standard flour I use.

    Eggs - Same here, just standard eggs 🥚I usually buy organic eggs.

    Salt, Pepper & Nutmeg - These are the seasonings you'll need for your Schnitzel.

    Lemon - 🍋🍋🍋 There is ONE important rule! No schnitzel without fresh lemon juice topping!!! At least not for me. Of course, this is a personal preference, but trust me. You want to drizzle fresh lemon juice over your hot and crispy Schnitzel. Mmmmhhhh - so good!😋

    Frying Oil

    Now this one is important. If you want to avoid uneven browning of your Schnitzel with darker and lighter patches, you have to use the right amount of oil as well as the right oil.

    A traditional Wiener schnitzel should be fried in clarified butter (or Ghee). Clarified butter is butter that is skimmed of solid particles and water, leaving only pure butterfat. Why? Well, if you have ever used butter for frying, I am sure you noticed the burnt particles in the fat once the butter reaches a certain temperature. Those are the solid milk parts burning. It will stick to the breading of your Schnitzel and give it black sprinkles.

    Pure butterfat is an oil that can be used for frying at high temperatures without burning, which is what we want. Now, using 100% butterfat is not only not very healthy but also expensive. (Tastes great though!!!) That is why I usually use canola oil or sunflower oil and for the taste, I simply add a spoon or two of butter or clarified butter.

    Multiple fried Schnitzel on kitchen paper towel to remove excess fat

    The Meat

    There are multiple options you can choose from. For an original Schnitzel Viennese (Wiener schnitzel), veal cutlets are your only option. Here in Canada, it is not always easy to get what is called here "white veal". The veal meat here is often more on the light red side. The one you would want for Wiener Schnitzel has more of pale pink color, like pork chops. Also, veal meat can be fairly pricy and pork is, therefore, a much cheaper option.

    If you don't like pork and would still like to go with a cheaper option, I would recommend chicken or turkey breast. The steps for preparation would be the same, but when you flatten the meat, be gentle with the meat tenderizer. The meat structure of chicken or turkey is less dense and may fall apart quicker.

    Whether you decide to make your Schnitzel with veal or pork, I highly recommend purchasing meat from the back of the animal, so the pork loin or veal loin. You can buy schnitzel which is already flattened for you at your local butcher, BUT the meat will most likely be from the topside, which is from the leg. The meat is more stringy and I, therefore, prefer to buy boneless pork or veal chops and cut and flatten the cutlets myself.

    Some people may tell you that Schnitzel should be made from the topside. Well, try both and decide for yourself what you like better. 😊

    How to make Schnitzel

    How to Flatten the Meat

    You will need a tool to flatten the meat. I use a stainless steel meat tenderizer but you can also use the bottom of a pan as an alternative. The meat should be flattened very thinly, to the point where it is almost translucent.

    Remove the fat on the outside of the veal or pork chops. Most of the time, the meat is cut about 1 inch thick (2.5 cm), which is a bit too thick for our purpose. That is why I cut it in half horizontally against the grain, into ~½ inch thick (1.25 cm) slices.

    Next, place one piece of meat at a time on a board and flatten the meat as shown in the video below using the meat tenderizer or the bottom of a pan. The meat should be roughly 2-3 mm thick. In case you wonder why my hands look so masculine, Tom is responsible for the meat tenderizing 😉

    How to Bread Schnitzel

    This section provides instructions for a perfectly breaded Schnitzel. I start with setting up my Schnitzel breading line, consisting of 3 containers.

    1. The Egg Mix - Whisk eggs, nutmeg and milk together.
    2. Set up of the Schnitzel Breading Line - You need 3 containers, each of them roughly as large as one Schnitzel, you can use deep plates for example. Add flour to the first container, the egg mix to the second and the bread crumbs to the third.
    3. Seasoning of the Meat - Season each Schnitzel on one side with some salt and pepper.
    How to bread Schnitzel step 1 to 6 in pictures
    1. Flour the Meat - Coat the Schnitzel in flour on both sides. The flour coat ensures that the breading sticks well to the meat.
    2. Cover the Schnitzel with egg mix by dipping it into the bowl with the egg. Make sure, no dry spots are left.
    3. Cover in Bread Crumbs - Next, bread the Schnitzel. Place the floured and egged Schnitzel in the bread crumb bowl on one side first and then flip it around. Repeat the process for both sides. On the second round, push the Schnitzel gently into the crumbs.

    This is what the breaded Schnitzel should look like. Make sure that the meat is evenly covered with crumbs with no visible "wet" spots. This will ensure a crispy and even crust all around.

    Breaded Schnitzel meat ready for frying

    How to Fry a crispy Schnitzel

    I usually use a wok pan, which allows me to use less oil overall since it has a smaller diameter at the bottom. In addition, the higher rim provides protection from splashing oil. The Schnitzel has to float in oil for an evenly colored crust. If the meat touches the bottom of the pan, your Schnitzel will have patches of the dark crust where it touched the pan due to higher temperatures and light spots where the meat was floating. As a result, the Schnitzel will not be evenly crispy.

    1. Heat the Oil - Place your pan on the stove and fill it with oil, about 1 inch high (2.5 cm). Add some butter or better clarified butter (Ghee) for the flavour. Set the temperature to medium high and let the oil heat up.
    2. Give the Schnitzel into the pan. Make sure to let it slide slowly into the hot oil. You should hear a sizzling sound as you give the meat into the pan and the oil should start to bubble. When the outside corners start to turn golden, flip the Schnitzel around.
    3. Fry until crispy and gold-brown. The crust of the Schnitzel should have some bubbles.
    4. Remove the Schnitzel from the pan and place it on kitchen paper towel to remove excess fat. Repeat the process with the remaining Schnitzel. If you make more than four, you may have to replace the frying fat for even browning and to avoid burnt bread crumbs on the crust.
    How to fry a Schnitzel - Instructions step 1 to 4 in pictures

    What to serve with a Schnitzel

    Potato Salad - Any type of potato salad will go well with a Schnitzel. Check out this recipe for my German Potato Salad with bacon and sweet tangy dressing. The original Wiener Schnitzel made from veal will often be served with a potato salad in a mustard and vinegar based dressing, topped with corn salad ("Vogerlsalat") and a few droplets of pumpkin seed oil. Absolutely delicious!!!😋

    Mashed Potatoes - The all-time classic

    French Fries and a side salad is popular as well.

    German Fried Potatoes - In case you never had it, those are slices of boiled potatoes, fried with onions and (optional) some bacon. A great way to make use of leftover boiled potatoes!

    Schnitzel in a Bun - Great for road trips or a quick lunch sandwich is a Schnitzel in a bun with coleslaw and/or mustard. This is actually a popular German street food.

    MY ABSOLUTE FAVOURITE! My grandmother's Cucumber Salad and salted potatoes - This is the combination I grew up with and my grandfather's favorite! A crispy Schnitzel with sweet and sour cucumber salad and simple salted boiled potatoes. For me, it is and will always be the best way to pair a Schnitzel. 🥰

    a bowl of cucumber salad with dill

    Variations

    I personally prefer the classic version of pork or Wiener Schnitzel as described in the post above. But there are multiple different Schnitzel variations and I am going to list here the two most popular ones.

    The Hunter's Schnitzel (Jägerschnitzel) is a classic schnitzel topped with creamy mushroom gravy with onions. After the classic Schnitzel, this is my second favorite, especially during the mushroom season in the Fall. Yum!!

    The Balkan Style Schnitzel is a classic schnitzel topped with a tomato based sauce with bell peppers and onions, which can be more or less spicy.

    A pice of Schnitzel on a fork with schnitzel, cucumber salad and potatoes in the background
    Crispy pork Schnitzel with cucumber salad and potatoes on the side

    Authentic German Schnitzel

    Prevent Sleep Mode
    Author: Lexa
    Follow these Instructions to make your perfect crispy pork Schnitzel or original Wiener Schnitzel (Schnitzel Viennese) the way my German grandmother taught me.
    5 from 56 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Main Course
    Cuisine Austrian, German
    Servings 4
    Calories 584 kcal

    Tools

    • Meat Tenderizer
    • Wok pan or other pan with a high rim

    Ingredients
      

    • 2 Boneless pork chops or veal chops (roughly 250g - 300g each)
    • 150 g flour
    • 2 eggs
    • 50 ml milk (almond milk as dairy free alternative)
    • 300 g bread crumbs
    • ¼ teaspoon nutmeg
    • Salt
    • Pepper
    • Frying oil and/or clarified butter
    • 1 Lemon

    Instructions

    Prepare the Meat

    • Remove the fat on the outside of the veal or pork chops. Most of the time, the meat is cut about 1 inch thick, which is a bit too thick for our purpose. Cut it in half horizontally, into about ½ inch thick slices.
    • Place one piece of meat at a time on a board and flatten the meat using a meat tenderizer or the bottom of a pan. The meat should be roughly 2 mm thick.

    The Breading

    • Prepare the egg mix, by whisking eggs, nutmeg and milk together.
    • You will need 3 containers to set up your Schnitzel Breading Line. Each of them roughly as large as one Schnitzel, you can use deep plates for example. Add flour to the first container, the egg mix to the second and bread crumbs to the third.
    • Season each Schnitzel on one side with some salt and pepper.
    • Coat the Schnitzel in flour on both sides. The flour coat ensures that the breading sticks well to the meat.
    • Cover the Schnitzel with egg mix by dipping it into the bowl with the egg. Make sure, no dry spots are left.
    • Next, bread the schnitzel. Place the floured and egged Schnitzel in the bread crumb bowl on one side first and then flip it around. Repeat the process for both sides. On the second round, push the schnitzel gently into the crumbs. There shouldn't be any wet spots meat visible on the Schnitzel.

    How to fry the Schnitzel

    • Place your pan on the stove and fill it with oil, about 1 inch high. Add some butter or better clarified butter (Ghee) for better taste. Set the temperature to medium high and let the oil heat up. There should be enough oil in the pan so the Schnitzel floats in oil and does not touch the bottom of the pan for an evenly golden crust.
    • Let one Schnitzel slowly slide into the hot oil. You should hear a sizzling sound as you give the meat into the pan and the oil should start to bubble. When the outside corners start to turn golden, flip the Schnitzel around.
    • Fry until crispy and gold-brown all around. The crust of the Schnitzel should have some bubbles.
    • Remove the Schnitzel from the pan and place it on kitchen paper towel to remove excess fat. Repeat the process with the remaining Schnitzel. If you make more than four, you may have to replace the frying fat for even browning and to avoid burnt bread crumbs on the crust.
    • Serve sides of your choice and with a slice of lemon. Drizzle the fresh lemon jiuce on the schnitzel crust.

    Notes

    Recommendations for the Meat

    • Whether you opt for veal or pork, I recommend meat from the pork loin or veal loin, instead of meat from the leg (topside), which is commonly sold as Schnitzel meat.
    • The boneless pork or veal chops should be roughly 250g - 300g. After removing the fat rim, they are being cut in half against the meat grain (horizontally). That gives 2 pieces of meat for 2 Schnitzel of roughly 120g - 140g each per pork/veal chop.
    • Additional meat options are chicken or turkey breast. Be careful when tenderizing (flattening) the meat. The grain is less dense and will fall apart quicker than pork or veal.
     
    Find additional tips and detailed instructions in the blog post above!

    NUTRITION FACTS

    Calories: 584kcal (29%) | Carbohydrates: 86g (29%) | Protein: 32g (64%) | Fat: 12g (18%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 128mg (43%) | Sodium: 619mg (27%) | Potassium: 522mg (15%) | Fiber: 5g (21%) | Sugar: 6g (7%) | Vitamin A: 148IU (3%) | Vitamin C: 14mg (17%) | Calcium: 181mg (18%) | Iron: 6mg (33%)
    Keywords Authentic German Schnitzel, Crispy golden Schnitzel, German pork Schnitzel, Schnitzel Viennese, Wiener Schnitzel
    Tried this recipe? Show me how it turned out!Mention @Lexas_Recipes or tag #lexas_recipes!

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    Comments

    1. Libby

      April 14, 2022 at 2:20 am

      This is the real deal. So many schnitzel recipes leave out the nutmeg. There isn't a lot of nutmeg but it is enough to give it that distinctive taste, otherwise its just breaded fried pork.

      Reply
      • Lexa

        April 16, 2022 at 9:39 am

        Thanks for your comment Libby! I agree, nutmeg is a highly underrated spice, that can make a big difference.

        Reply
        • KHW

          June 01, 2022 at 2:44 pm

          Germans Never Ever use Nutmeg in Schweine Schnitzel!
          it may be be someones personal preverence,but it is NOT German

          Reply
          • Lexa

            July 16, 2022 at 12:56 pm

            Hello KHW,
            thank you for your feedback. The beauty about traditional family recipes is, that none is like the other and recipes vary greatly from family to family, region to region. I am born and raised in Germany and I can assure you that my family is not the only one using nutmeg in their Schnitzel. If you have never tried it, I would highly recommend it OR if you just don't like nutmeg, leave it out 🙂

            Reply
    2. Ola

      June 25, 2021 at 12:36 pm

      5 stars
      I love this recipe for its amazing taste but also for how well you break the steps down. Easy to follow and you always provide helpful tips and background info.

      I've been making schnitzel for years but will now adopt this recipe as my go to. And YES to the fresh lemon!

      Can't wait to try other recipes on your blog...

      Reply
      • Alexa

        June 25, 2021 at 12:46 pm

        Thanks so much Ola! I'm happy you found this recipe helpful and inspiring!

        Reply
        • Shannon

          June 26, 2021 at 11:30 am

          5 stars
          What an amazing Schnitzel recipe! This recipe has become a staple for me as it is quick to make after work (and super delicious) Obviously, I had make the cucumber salad as well… soo good! Goes perfect together with the Schnitzel

          Thanks for sharing Lexa !!!

          Reply
    3. Beth

      June 25, 2021 at 1:54 am

      5 stars
      My family and I loved this recipe, so glad I found this! I love that there is a milk alternative too, so perfect for my daughter. Can’t wait to make this again!

      Reply
      • Alexa

        June 25, 2021 at 12:49 pm

        Thank you Beth!

        Reply
    4. Brianna

      June 24, 2021 at 9:17 pm

      5 stars
      I fell in love with schnitzel in Munich. Your recipe takes me right back!

      Reply
      • Alexa

        June 24, 2021 at 9:21 pm

        Thanks Brianna!

        Reply
    5. Claudia Lamascolo

      June 24, 2021 at 8:45 pm

      5 stars
      I never knew what this was, had heard of it before and now I cant wait to make it just got the pork its on the menu for this weekend

      Reply
      • Alexa

        June 24, 2021 at 8:47 pm

        Thanks Claudia! let me know how it turned out!

        Reply
    6. Irina

      June 24, 2021 at 7:57 pm

      5 stars
      I am used to making pork schnitzel but was always wondering about how to make it authentically. WOW! I made it for our lunch today, and it turned out perfectly delicious!

      Reply
      • Alexa

        June 24, 2021 at 8:10 pm

        Thank you Irina! I am glad this post helped you!

        Reply
    7. Jo

      May 11, 2021 at 10:15 pm

      5 stars
      Wow! I love this pork chop recipe, It's my first time making these and it turns out so delicious!

      Reply
      • Alexa

        May 12, 2021 at 1:18 pm

        Thank you Jo!

        Reply
    8. Jessie

      May 11, 2021 at 10:09 pm

      5 stars
      Yum!!! I have not had a good Shnitzel since I was last in Germany and this one sound amazing!! We will be trying this this week!

      Reply
      • Alexa

        May 12, 2021 at 1:18 pm

        I hope this will bring some memories back!

        Reply
    9. Anjali

      May 11, 2021 at 10:07 pm

      5 stars
      This recipe for schnitzel looks so good! I actually had no idea there were so many different variations on schnitzel - that was interesting to learn about! Can't wait to try this recipe soon!

      Reply
      • Alexa

        May 12, 2021 at 1:17 pm

        Thanks Anjali!

        Reply
    10. Gavin Sutherland

      May 11, 2021 at 8:47 pm

      5 stars
      LOVE a good schnitzel and yours looks perfect! That cucumber salad also is the perfect accompaniment to it too

      Reply
      • Alexa

        May 11, 2021 at 8:56 pm

        Thanks so much Gavin!

        Reply
    11. Biana

      May 11, 2021 at 8:36 pm

      5 stars
      What a great recipe! I like your suggestions for side dishes too, it will be perfect with a cucumber onion salad.

      Reply
      • Alexa

        May 11, 2021 at 8:56 pm

        Thanks Biana!

        Reply
    12. Amy

      May 11, 2021 at 7:43 pm

      5 stars
      I had no idea there was a difference between Wiener Schnitzel vs. Schnitzel Viennese Style! Love learning new things everyday. Love this recipe. Kids smashed it. Love how crispy it is and perfect for cold night.

      Reply
      • Alexa

        May 11, 2021 at 8:06 pm

        Thanks Amy! Happy to hear you enjoyed the recipe and the post.

        Reply
    13. Bozena

      May 02, 2021 at 8:11 am

      5 stars
      Hi Lexa, I am very happy. Today I got a complement. Thanks to you, I made best schnitzel ever. My husband was impressed. Lol.

      Reply
      • Alexa

        May 02, 2021 at 2:44 pm

        Awww! That is amazing! Thank you Bozena!

        Reply
    14. Bozena

      May 02, 2021 at 6:20 am

      5 stars
      Today is a schnitzel for dinner. Let you know if we like it.

      Reply

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    Welcome to my blog, I am so glad you are here! I am Lexa, a German national, living in Toronto with a passion for delicious and healthy food. I am happy to share my favourite recipes with you, hoping to inspire you for your day-to-day cooking or a stay-in date-night.

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