Can I use chicken instead of pork or veal?

Absolutely! Chicken makes a wonderful schnitzel. Pound boneless, skinless chicken breasts to 1/4-inch thickness and follow the recipe exactly as written. The cooking time might be slightly shorter, so keep an eye on them while frying.

Why is my schnitzel not crispy?

The three most common culprits are: oil not hot enough, overcrowding the pan, or coating the meat too far in advance. Make sure your oil is at 350°F, fry in batches if needed, and bread the schnitzel right before frying for maximum crispiness.

What's the difference between German Schnitzel and Wiener Schnitzel?

Wiener Schnitzel specifically refers to a schnitzel made with veal (and is actually protected by law in Austria to be made only with veal). German Schnitzel, like this recipe, is more flexible and commonly made with pork, which is more affordable and widely available.

Can I bake schnitzel instead of frying it?

While frying gives the most authentic result, you can bake schnitzel for a lighter version. Spray breaded cutlets with cooking spray, place on a wire rack over a baking sheet, and bake at 425°F for about 20 minutes, flipping halfway through. The texture won't be quite the same, but it's still delicious.

Granny's German Schnitzel Recipe

Name: Granny's German Schnitzel Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: German
Ingredients: 4 boneless pork or veal chops; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup all-purpose flour; 2 eggs; 1 tablespoon lemon juice; 1 cup plain bread crumbs; 2 cups vegetable oil (for frying); Lemon slices

There’s something magical about a perfectly crispy schnitzel that takes me right back to cozy family dinners. This traditional German Schnitzel recipe has been passed down through generations, and I’m thrilled to share it with you! Golden-brown, crispy on the outside, and tender inside, this dish comes together in just 20 minutes, making it perfect for those evenings when you want something special without spending hours in the kitchen.

Why You’ll Love This Recipe

Authentic Flavor: This recipe captures the true essence of traditional German cooking with simple ingredients that deliver spectacular results.
Quick Preparation: From start to finish in just 20 minutes! The perfect solution for busy weeknights when you want something impressive but don’t have hours to spend cooking.
Crowd Pleaser: I’ve never met anyone who doesn’t light up at the sight of these golden, crispy cutlets. Children and adults alike will be reaching for seconds!
Versatile: Works beautifully with either pork or veal, allowing you to choose based on preference or availability.

Ingredients You’ll Need

Pork or Veal Chops: The foundation of our schnitzel. Boneless cuts work best for easy pounding and even cooking. Pork is more economical, while veal offers a slightly more delicate flavor.
Salt and Pepper: Simple seasonings that enhance the meat’s natural flavors without overwhelming the dish.
All-Purpose Flour: Creates the first layer of our coating, helping the egg mixture adhere and contributing to that perfect crisp exterior.
Eggs: Act as the glue that holds everything together, creating a rich foundation for the breadcrumb coating.
Lemon Juice: Added to the egg mixture, it brings a subtle brightness that balances the richness of the fried schnitzel.
Bread Crumbs: Plain bread crumbs create that classic crispy coating. For extra texture, you can use panko breadcrumbs instead.
Vegetable Oil: Choose a neutral oil with a high smoke point for frying. The oil should be hot enough to create that signature crisp coating without burning.
Lemon Slices: Not just a pretty garnish! A squeeze of fresh lemon over the hot schnitzel elevates all the flavors and cuts through the richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Austrian-Style Wiener Schnitzel

Use veal exclusively instead of pork, and serve with lingonberry jam on the side for an authentic Austrian touch.

Jägerschnitzel (Hunter’s Schnitzel)

Top your finished schnitzel with a mushroom sauce made from sautéed mushrooms, onions, and a touch of cream.

Chicken Schnitzel

Substitute chicken breasts for the pork or veal. Pound them thin just as you would the other meats.

Herbed Breadcrumb Coating

Add dried herbs like thyme, parsley, or a touch of garlic powder to your breadcrumbs for an aromatic twist.

How to Make Granny’s German Schnitzel

Step 1: Prepare the Meat

Trim any unwanted fat from your boneless chops. Place them between two layers of plastic wrap and pound until they’re about 1/4-inch thick. This tenderizes the meat and ensures even cooking. Season both sides with salt and pepper.

Step 2: Set Up Your Breading Station

Create an assembly line with three shallow dishes: flour in the first, whisked eggs with lemon juice in the second, and bread crumbs in the third. Having everything organized makes the process much smoother.

Step 3: Heat the Oil

Pour vegetable oil into a large skillet to a depth of about 1/4 inch. Heat to 350°F over medium-high heat. The right temperature is crucial – too cool and your schnitzel absorbs too much oil, too hot and it burns before cooking through.

Step 4: Coat the Schnitzels

Take each thinned cutlet and dredge completely in flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it’s fully coated. Finally, press it into the breadcrumbs, making sure they adhere evenly on both sides.

Step 5: Fry to Golden Perfection

Carefully place your breaded cutlets in the hot oil (work in batches if needed to avoid crowding). Fry for 3-4 minutes on each side until they reach a beautiful golden-brown color and internal temperature of 145°F. The schnitzel should be crispy on the outside and juicy inside.

Step 6: Serve

Transfer to a paper towel-lined plate to drain any excess oil, then serve immediately with lemon slices or wedges for squeezing over the top.

Pro Tips for Making the Recipe

Pound Evenly: Take your time when pounding the meat – uneven thickness leads to uneven cooking.
Keep Your Hands Clean: Use one hand for dry ingredients (flour, breadcrumbs) and one for wet (egg mixture) to avoid creating a gunky mess on your fingers.
Don’t Overcrowd the Pan: Fry in batches if necessary. Overcrowding causes the temperature to drop, resulting in soggy rather than crispy schnitzel.
Oil Temperature: Maintain 350°F for optimal frying. Too cool, and your schnitzel absorbs oil; too hot, and it burns before cooking through.
Test With a Corner: If you’re unsure about your oil temperature, test with a small corner of a breaded cutlet before committing the whole piece.
Fresh Breadcrumbs: While store-bought work well, homemade breadcrumbs from day-old bread can elevate this dish to new heights.

How to Serve

Schnitzel is incredibly versatile when it comes to pairings. Here are some traditional and modern serving suggestions:

Traditional Accompaniments

Serve with German potato salad (warm with vinegar dressing), braised red cabbage, or spätzle (small German dumplings).

Simple Sides

A side of mashed potatoes and a fresh green salad make for a complete meal that lets the schnitzel shine.

Sauce Options

While purists might insist on nothing more than a squeeze of lemon, a mushroom cream sauce or cranberry compote can be delightful additions.

Garnishes

Besides the essential lemon wedges, consider adding a sprinkle of fresh parsley or a few capers for extra brightness.

Make Ahead and Storage

Storing Leftovers

Store cooled schnitzel in an airtight container in the refrigerator for up to 2 days. Separate layers with parchment paper to prevent sticking.

Freezing

You can freeze breaded, uncooked schnitzel for up to 3 months. Place between sheets of parchment paper in a freezer-safe container. Thaw in the refrigerator before frying.

Reheating

For the best texture when reheating, place schnitzel on a wire rack over a baking sheet in a 350°F oven for 10-15 minutes. This helps maintain the crispy exterior better than microwave reheating.

Avoid covering when reheating, as this creates steam that will soften your crispy coating.

FAQs

Can I use chicken instead of pork or veal?

Absolutely! Chicken makes a wonderful schnitzel. Pound boneless, skinless chicken breasts to 1/4-inch thickness and follow the recipe exactly as written. The cooking time might be slightly shorter, so keep an eye on them while frying.
Why is my schnitzel not crispy?

The three most common culprits are: oil not hot enough, overcrowding the pan, or coating the meat too far in advance. Make sure your oil is at 350°F, fry in batches if needed, and bread the schnitzel right before frying for maximum crispiness.
What’s the difference between German Schnitzel and Wiener Schnitzel?

Wiener Schnitzel specifically refers to a schnitzel made with veal (and is actually protected by law in Austria to be made only with veal). German Schnitzel, like this recipe, is more flexible and commonly made with pork, which is more affordable and widely available.
Can I bake schnitzel instead of frying it?

While frying gives the most authentic result, you can bake schnitzel for a lighter version. Spray breaded cutlets with cooking spray, place on a wire rack over a baking sheet, and bake at 425°F for about 20 minutes, flipping halfway through. The texture won’t be quite the same, but it’s still delicious.

Final Thoughts

This Granny’s German Schnitzel recipe brings together simple ingredients to create something truly special. There’s something deeply satisfying about the contrast between the crispy, golden exterior and the tender meat inside. Whenever I make this dish, it connects me to generations of home cooks who have prepared it with love. Whether for a quick weeknight dinner or a special family gathering, this schnitzel is sure to become a treasured recipe in your collection too. Give it a try – I’m confident you’ll be amazed at how something so simple can taste so extraordinary!