Menu Enter a recipe name, ingredient, keyword...

German Schnitzel Recipe

By

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

Google Ads
Rate this recipe 0/5 (0 Votes)
German Schnitzel Recipe 0 Picture

Ingredients

  • 4 veal cutlets, pounded lightly (use pork for Schweineschnitzel)
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 about 1/2 cup flour
  • 3 Tbsp water
  • 1 egg
  • 1 about 1 cup bread crumbs
  • 3 Tbsp butter
  • 3 Tbsp peanut or vegetable oil
  • 1 lemon, sliced

Details

Adapted from simple-german-foods.com

Preparation

Step 1

Trim fat from meat and clip edges to stop edges from curling during cooking.

Sprinkle cutlets with lemon juice and salt.

Place 3 shallow bowl on counter. In first one, put flour. In second one, mix egg and water. In third one, put breadcrumbs.
Coat schnitzel, first with flour, then egg, and then breadcrumbs.

Heat butter and oil over medium heat in skillet.
Fry cutlets until golden brown, about 3 minutes per side.

Serve immediately, garnished with lemon slices.

Hints:
If schnitzel are too big to all fit in the pan, just fry 2 at a time. Once done, put finished schnitzel on a paper towel lined pan and place, uncovered, in the oven to keep warm while frying remaining schnitzel.
This German schnitzel is often served garnished with anchovy fillets if desired.

Review this recipe