Can I use chicken instead of pork or veal for schnitzel?

Absolutely! Chicken breasts work wonderfully for schnitzel. Simply butterfly and pound them thin like you would the pork or veal. The cooking time might be slightly shorter, so keep an eye on them while frying and make sure they reach an internal temperature of 165°F.

My breading keeps falling off during frying. What am I doing wrong?

This common issue usually happens when the oil isn't hot enough or when the meat is too wet before breading. Make sure your oil is at 350°F before adding the schnitzel, and pat the meat dry before starting the breading process. Also, pressing the bread crumbs firmly onto the meat and letting the breaded cutlets rest for 5 minutes before frying helps the coating adhere better.

Can I bake schnitzel instead of frying for a healthier version?

Yes, though the texture won't be quite the same. To bake, preheat your oven to 425°F, place the breaded cutlets on a wire rack over a baking sheet, spray or drizzle with a little oil, and bake for about 20 minutes, flipping halfway through. The result won't be as crispy as fried, but it's a good option for those watching their fat intake.

How do I make the mushroom gravy ahead of time?

The Jägerschnitzel mushroom gravy can be made up to 2 days in advance and stored in the refrigerator. Reheat it gently on the stovetop, adding a splash of milk or broth if needed to reach your desired consistency. Making the gravy ahead actually improves its flavor as the ingredients have more time to meld together.

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 (for garnish); 2 tablespoons butter; 8 ounces sliced mushrooms; 2 tablespoons flour; 1 cup chicken broth; 1 cup milk

This authentic German Schnitzel is a true comfort food masterpiece that brings the heart of traditional German cuisine straight to your dinner table. Golden-brown, perfectly crispy on the outside, and wonderfully tender inside, this recipe transforms simple pork or veal chops into an impressive meal that’s surprisingly quick to prepare. The best part? You don’t need any fancy equipment or hard-to-find ingredients to create this restaurant-quality dish at home!

Why You’ll Love This Recipe

Authentic Flavor: This is the real deal—just like what you’d find in a traditional German restaurant or what German grandmothers have been making for generations.
Crispy Perfection: The triple-dredging technique creates that signature crunchy exterior that makes schnitzel so satisfying.
Fast Cooking Time: Despite its impressive appearance, schnitzel cooks incredibly quickly—you’ll have dinner on the table in just 20 minutes!
Versatile: Serve it simply with lemon wedges for a classic approach, or dress it up with the optional mushroom gravy for an indulgent meal.

Ingredients You’ll Need

Pork or Veal Chops: The foundation of your schnitzel. Pork is more economical while veal is traditional and more tender. Either will create a delicious result!
Salt and Pepper: Simple seasonings that enhance the meat’s natural flavor without overpowering it.
All-Purpose Flour: Creates the first layer of your breading, helping the egg mixture stick and forming the base of that perfect crust.
Eggs: Act as the glue that holds everything together, creating a moisture barrier that keeps the meat juicy while cooking.
Lemon Juice: Added to the egg mixture, it brings a subtle brightness that cuts through the richness of the fried coating.
Bread Crumbs: Plain bread crumbs create that signature crispy coating. Look for ones with a fine texture for the most authentic result.
Vegetable Oil: The frying medium that creates that golden-brown exterior. Its high smoke point makes it perfect for schnitzel.
Lemon Slices: Not just a garnish—squeezing fresh lemon juice over your schnitzel just before eating is an essential part of the experience!

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

Regional Schnitzel Styles

Wiener Schnitzel: The famous Austrian version made exclusively with veal and often served with lingonberry jam.
Jägerschnitzel: Topped with the rich mushroom gravy detailed in the recipe notes (a must-try variation!).
Holstein Schnitzel: Topped with a fried egg and anchovy fillets for a protein-packed meal.

Breading Alternatives

Pretzel Coating: Crush pretzels finely instead of bread crumbs for a uniquely German twist.
Parmesan Addition: Mix grated Parmesan cheese into your bread crumbs for extra flavor.
Herb-Enhanced: Add dried herbs like parsley, thyme, or paprika to your bread crumbs for additional flavor complexity.

How to Make Granny’s German Schnitzel

Step 1: Prepare the Meat

Trim any excess fat from your pork or veal chops. Place them between two sheets of plastic wrap and pound them with a meat mallet until they’re about 1/4-inch thick. This tenderizes the meat and ensures even, quick cooking. Season both sides with salt and pepper.

Step 2: Set Up Your Breading Station

Arrange three shallow dishes in a row: one with flour, one with beaten eggs mixed with lemon juice, and one with bread crumbs. Having everything ready in this assembly-line fashion makes the process much smoother.

Step 3: Bread the Schnitzel

Take each pounded chop and dredge it thoroughly in flour, shaking off any excess. Next, dip it into the egg mixture, ensuring complete coverage. Finally, press it into the bread crumbs, coating it evenly on all sides. For extra crispiness, let the breaded cutlets rest for 5 minutes before frying.

Step 4: Fry to Golden Perfection

Heat vegetable oil in a large skillet to 350°F—this temperature is crucial for proper cooking. Carefully place the breaded cutlets into the hot oil without overcrowding the pan. Fry for 3-4 minutes per side until they’re beautifully golden brown and have reached an internal temperature of 145°F.

Step 5: Drain and Serve

Transfer the fried schnitzel to a paper towel-lined plate to drain any excess oil. Serve immediately while hot and crispy, with lemon slices on the side for squeezing over the top.

Pro Tips for Making the Recipe

Pound Evenly: Ensure uniform thickness when pounding the meat to guarantee even cooking.
Temperature Matters: Keep your oil at a consistent 350°F for the perfect fry—too hot and the coating burns before the meat cooks; too cool and the schnitzel absorbs too much oil.
Don’t Skip the Rest: Allow your breaded meat to rest for 5 minutes before frying to help the coating adhere better.
Fresh Oil: For the best flavor, use fresh oil rather than oil that’s been used for frying previously.
Work in Batches: Never overcrowd your pan—this lowers the oil temperature and results in soggy schnitzel.

How to Serve

Classic Pairings

Serve your schnitzel with traditional German sides like potato salad, spaetzle (small German egg noodles), or crisp cucumber salad. The contrast between the rich, crispy schnitzel and these lighter sides creates a balanced meal.

Modern Accompaniments

For a less traditional but equally delicious meal, pair your schnitzel with a fresh green salad dressed with a light vinaigrette, or serve it alongside roasted vegetables and mashed potatoes.

Sauce Options

While purists enjoy schnitzel with just a squeeze of lemon, the included Jägerschnitzel mushroom gravy recipe transforms this dish into a more indulgent experience. The creamy, savory mushroom sauce perfectly complements the crispy coating.

Make Ahead and Storage

Storing Leftovers

Although schnitzel is best enjoyed fresh when the coating is at peak crispiness, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Place layers of parchment paper between pieces to prevent them from sticking together.

Freezing

You can freeze uncooked breaded schnitzel for up to 3 months. Lay them flat on a baking sheet until frozen solid, then transfer to a freezer bag. Cook from frozen, adding a minute or two to the frying time.

Reheating

To revive the crispiness of leftover schnitzel, avoid the microwave. Instead, reheat in a 375°F oven for about 10-15 minutes, or quickly refry in a small amount of hot oil for 1-2 minutes per side.

FAQs

Can I use chicken instead of pork or veal for schnitzel?

Absolutely! Chicken breasts work wonderfully for schnitzel. Simply butterfly and pound them thin like you would the pork or veal. The cooking time might be slightly shorter, so keep an eye on them while frying and make sure they reach an internal temperature of 165°F.
My breading keeps falling off during frying. What am I doing wrong?

This common issue usually happens when the oil isn’t hot enough or when the meat is too wet before breading. Make sure your oil is at 350°F before adding the schnitzel, and pat the meat dry before starting the breading process. Also, pressing the bread crumbs firmly onto the meat and letting the breaded cutlets rest for 5 minutes before frying helps the coating adhere better.
Can I bake schnitzel instead of frying for a healthier version?

Yes, though the texture won’t be quite the same. To bake, preheat your oven to 425°F, place the breaded cutlets on a wire rack over a baking sheet, spray or drizzle with a little oil, and bake for about 20 minutes, flipping halfway through. The result won’t be as crispy as fried, but it’s a good option for those watching their fat intake.
How do I make the mushroom gravy ahead of time?

The Jägerschnitzel mushroom gravy can be made up to 2 days in advance and stored in the refrigerator. Reheat it gently on the stovetop, adding a splash of milk or broth if needed to reach your desired consistency. Making the gravy ahead actually improves its flavor as the ingredients have more time to meld together.

Final Thoughts

This German Schnitzel recipe might seem simple, but it’s this simplicity that allows the technique and quality ingredients to shine. There’s something magical about the contrast between the crispy golden exterior and the tender meat inside, especially when brightened with a squeeze of fresh lemon. Whether you serve it the traditional way or with the rich mushroom gravy, this schnitzel is bound to become a family favorite. Give it a try for your next dinner—I promise it’ll transport you straight to a cozy German restaurant without ever leaving your kitchen!