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

Description

Granny’s German Schnitzel is a classic recipe that brings authentic German flavors to your table. Tender pork or veal chops are pounded thin, seasoned, breaded, and fried to golden perfection. This crowd-pleasing dish is crunchy on the outside, juicy on the inside, and pairs beautifully with lemon slices for a burst of tanginess.

Ingredients

Units Scale

Main Ingredients

4 boneless pork or veal chops
1 teaspoon salt
1/2 teaspoon black pepper

Breading Stations

1 cup all-purpose flour
2 eggs
1 tablespoon lemon juice
1 cup plain bread crumbs

Cooking

2 cups vegetable oil (for frying)

Garnish

Lemon slices

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Instructions

Prepare the Meat
Trim any unwanted fat from the pork or veal chops. Place the chops between two layers of plastic wrap on a countertop. Use a mallet to pound the chops until they are 1/4 inch thick. Season both sides with salt and pepper.
Set Up Breading Stations
Prepare three shallow dishes: one with all-purpose flour, one with whisked eggs and lemon juice, and one with plain bread crumbs.
Heat the Oil
Pour vegetable oil into a large 11 to 12-inch skillet to a depth of about 1/4 inch. Heat the oil over medium-high heat until it reaches 350°F. Adjust the heat as necessary to maintain the oil temperature.
Bread the Chops
Dredge each chop in the flour, ensuring it’s fully coated. Then dip it into the egg mixture, and finally, coat it with bread crumbs. Ensure even coverage at each step.
Fry the Schnitzel
Fry the breaded chops in the hot oil for 3 to 4 minutes per side, or until they reach an internal temperature of 145°F and are golden brown and crispy. Depending on the size of your skillet, fry in batches to avoid overcrowding.
Serve and Garnish
Transfer the fried schnitzels to a plate lined with paper towels to drain any excess oil. Serve immediately, garnished with lemon slices or wedges for added flavor.

Notes

For best results, ensure the oil remains at a consistent temperature of 350°F while frying.
Use a meat thermometer to confirm an internal temperature of 145°F for perfectly cooked schnitzel.
Serve with sides like German potato salad, cucumber salad, or spaetzle for a traditional touch.
Pounding the meat to a uniform thickness ensures even cooking and tender schnitzels.

Nutrition

Calories: 450kcal
Sugar: 1g
Sodium: 580
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 19
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 26
Cholesterol: 120 mg