German Wiener Schnitzel Recipe

My German mother and grandmother made schnitzel just like this, but you must try it with a squeaze of lemon, as some of the other reviewers have noted. It's a wonderful flavor (even though you might only think of squeazing lemon over fish - trust me, it's great). Consider serving it with cranberry sauce. In germany they have something like this, with small berries, but I haven't seen it here. Cranberry is close though.

I used thinly sliced pork loin and pounded it to allow for faster cooking. This is a great recipe--we lived in Germany for a year and Schnitzel was probably our favorite dish. This turned out as well as our favorite restaurant there! A few things that have helped me as I have tried to get the frying thing right: I lightly season the meat, the flour, the eggs, and the breadcrumbs (don't over salt any of them!) so the flavor wont come off in the oil; I also put each coated slice on a wire cooling rack and allow to sit for about 30 minutes (or sit in the fridge for awhile) to avoid having the crumb coating fall off in the oil; finally, after I pull them out of the oil I put them on a [different] wire cooling rack to ensure that they stay nice and crispy and don't get soggy. I was very happy with the result. Delicious!

I also am German, first generation to be born in the USA. My mom always made this when we were growing up. This is an authentic, classic recipe. Just wanted to say that what my mom always did first, was to get a kitchen mallet and pound her meat on both sides until it was paper thin. That's a step I always add. The only other changes I made were to add paprika to-taste, seasoning salt to-taste, and freshly cracked black pepper to the flour mixture first before dredging. And last, when she was frying the schnitzels, my mom always had extra beaten eggs and she would pour them in the pan when frying the schnitzels. The eggs never covered the schnitzel, but became attached and actually framed them. As kids, we loved having the scrambled eggs with the schnitzel. And I still love it now. Great recipe!

Only one thing missing to make this really authentic (lived in Germany for years) and that's to soak the meat in lemon juice for 15 minutes before breading. Makes a world of difference.

This recipe is just like my Oma made. I have cut down on the mess of prep by putting my oil on a jelly roll pan and laying the cutlets in the oil and baking in the oven rather than frying on the stove. It has worked much better for me that way and is way less time comsuming and all ready at the same time. I use fresh lemon wedges to serve. -Udittri

Both my parents were born in the Czech republic. Growing up this was a common meal in my house. Usually served with potatoes or cold potatoes salad and red cabbage. I used seasoned breadcrumbs as that's what I had and made with chicken breast (flattened). What I LOVE is that this tastes better cold the next day too! My chicken took 3 minutes on each side on medium heat. (You can also have a pan ready in the oven at 425 to cook for 3-5 minutes if needed).

This was a very tasty dish. I usually don't make changes to recipes but this one I did. My European mother who was an excellent cook made this all the time and she did two things that are not listed here. I added a bit of dried thyme to the egg mixture and this brings out a nice flavour in the coating. When all was done on the plate, I squeezed half a lemon over the meat which really makes for a nice finish. Will definitely make this again. Thank you for a great recipe.

I used a 2 lb pork loin, sliced 1/4 in. thick then pounded very thin. Made a station with large paper plates for easy clean-up with flour, eggs, and bread crumbs. I seasoned the meat and flour with s&p. I let them sit an hour in the fridge which helped the flour mixture adhere, then fried in oil with an added T of butter only a couple min. per side since mine were so thin. Drizzled with lemon juice then kept first batches in a 200 degree oven on a wire rack while remaining batches cooked. Served with applesauce and lemon wedges...delicious!

I used cube steaks and seasoned my 1/2 cup of flour with 2 tsp salt and 1/2 tsp pepper. Once my steaks were coated with the bread crumbs I let them sit for about 10 minutes for the breading to set then cooked them. When they were cooked, I sprinkled with lemon juice and served them with a fried egg on top. We loved it! Served with German potato salad and grilled okra.

I made this last night, but I used pork cutlets. I pounded them out until they were nice and thin. I seasoned my plain breadcrumbs with garlic powder, onion powder, sea salt, and black pepper. I also put just a little season salt in my flour. They came out perfectly! The schnitzel was nice and crispy. I only eat my schnitzel with lemon juice and salt. I lived in Frankfurt for 3 years and Heidelberg for 3 as well. Schnitzel was definitely a staple in our diet over there. I served cucumber salad and fried potatoes with it last night. My family of five loved it.

This is a good standard recipe. Substituting the frying oil with clarified butter makes this already delicious comfort food amazing. Serve with lemon or a simple gravy. To avoid a mess on your hands when cooking, try to just use one hand to transfer between plates. That will keep you from having to run to the sink after each portion to scrape the goop off your hands.

This is just how my grandmother cooked all of our fried meats she did it to beef, pork, and chicken. I have been researching my German Heritiage and finding that alot of what I ate from my dads side of the family was just German food with an English name.... My husband and I enjoy this recipe as it is simple and adding some extra ingredients to it is very simple.....

Even my friends said it tastes next-level.

Excellent. This doubles for a pork tenderloin sandwich as well. I made spetzele on the side. Really great!

I should make this exactly but I can’t condone the modern raising of veal so I used pork butt steaks. The trick is the coating , let it stand/dry on a rack for 30-45 minutes before frying . Nice and crispy.

This was delicious! I made it exactly as written except that I substituted chicken for the veal. The whole family ate it, even the 3 yr old and our picky 7 yr old! Will definatelymake this again!

Really good if you add Siracha!

Perfect with thin tenderized pork also!

My moms favorite kind of food is Austrian/ German, and she loved it!

Very easy if you have basic skills in the kitchen just be careful with the hot oil, don’t let it get too hot and gauge your time per side relative to how hot your oil is. Don’t over cook. I also like to gently flatten the veal with a flat hammer and get it to a very thin piece. It takes no time to cook even with the breading. Delicious.