This is how to make a Schnitzel that’s extra crunchy and beautifully golden! Schnitzel can be made with pork, veal, chicken, beef or turkey. So use whatever meat you want.
If you’re after a traditional German schnitzel, use pork. Or for Austrian, use veal!
Schnitzel
I love all things fried and my bottom hates me for it.
And of all deep fried things, Schnitzel is very high up on the list. I certainly had more than my fair share during my travels in Austria!!
Despite my love of all things deep fried, doing it at home is rare, mainly because I have a thing about “wasting” oil. Usually if I deep fry something, I end up using the same oil to make something else just so I’m not “wasting” it.
Not so good for Da Diet.
But quite simply, there are some things in this world that are worth deep frying, and a seriously crunchy, perfectly golden schnitzel is one of them.
What kind of meat is used for schnitzel?
Schnitzel is most commonly made with pork, chicken or veal. But it’s also made with beef and mutton. There are loads of different varieties, especially across Europe. But the two most well known ones are:
German – made with pork
Austrian (Wiener Schnitzel)- veal
My favourites are pork and veal – for flavour, texture and fond memories of my travels!
How to make Schnitzel
There’s nothing tricky about making schnitzel.
Pound meat of choice (pork, veal, chicken, turkey, beef)
Sprinkle with salt and pepper;
Coat in flour, dredge in egg, coat in panko breadcrumbs (SUPER extra crunch!)
Fry until golden
I like to use a rolling pin to pound the meat because there’s less risk of tearing the meat, but you can use a meat mallet if you have one.
The meat shown in the step photos below is pork. The photo at the top of the page is chicken.
Shallow Fry. Not Deep Fry!
Actually, you don’t need to deep DEEP fry schnitzel. I shallow fry in about 1.5cm / 3/5″ oil. That’s enough to ensure the crumb cooks evenly.
Using more oil doesn’t really make any difference.
How to re-use oil
The oil can be reused twice because the schnitzel flavour is pretty neutral in this recipe so it doesn’t infuse oil with flavour (as opposed to heavily seasoned food like Southern Fried Chicken which taints the oil with flavour).
To re-use the oil, cool in pot, line mesh colander with a single layer of paper towel, strain oil. Store until required – personally would stick to savoury rather than sweet.
Try Stay-Crispy Honey Chicken, Arancini Balls, Japanese Karaage, Mongolian Beef, Sweet and Sour Pork or Southern Fried Chicken!
How to serve Schnitzel
Straight up with just a squeeze of lemon. It’s certainly juicy enough such that you don’t need a sauce!
Schnitzel sauce – my favourite is mushroom gravy.
On the side – mashed potato, fries or crispy Potato Rosti are common options.
Fresh side – I also like to serve it with a side of something fresh, like this Everyday Cabbage Salad or Cabbage and Fennel Slaw
This whole food blogging business – editing photos, making videos, and writing about all this deliciousness that is schnitzel – really can be painful. As in – torture. It’s Monday and I swore I was going to be good this week (yeah, yeah, I know you’ve heard it before). I have Healthy Spanish Veggie Soup waiting to be reheated.
Now all I can think about is schnitzel. 😩
Freshly made, golden brown, extra crunchy, super juicy inside. This is a must!!! – Nagi x
More crunchy crumbed chicken
Crispy Parmesan Crusted Chicken Breast – LOW CARB marvel!
Oven Fried “KFC” Chicken Tenders (11 secret herbs & spices!)
And more things worth deep frying
There’s not many! I’m very selective about what I deep fry – I have to really love it!!
WATCH HOW TO MAKE IT
Schnitzel recipe video! This is made with pork. I only cooked 1 in the skillet because I used a smallish skillet for safety reasons (I use a gas stove for videos, skillet is quite high off the work surface).
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Schnitzel!
Ingredients
Choose ONE of these:
- 600g / 1.2 lb boneless pork (4 steaks / boneless chops, about 150 g/5 oz each)
- 600g / 1.2 lb large chicken breasts (2 pieces,300g / 10 oz each)
- 600g / 1.2 lb veal or beef steaks (4 pieces, 150g / 5 oz each)
- 600g / 1.2 lb turkey breast cutlets (4 pre sliced pieces, 150g / 5 oz each)
Schnitzel:
- Salt and pepper
- 3/4 cup flour
- 2 eggs
- 1 1/2 cups panko breadcrumbs (Note 1)
- Oil for frying (canola, vegetable)
Instructions
- Chicken breast prep: cut in half horizontally to create two steaks.
- Place the protein of choice on a work surface and cover with a sheet of baking paper or cling wrap. Use a rolling pin to pound to even thickness about 0.8 cm / 1/3″ thick (don’t pound too thin, hard to handle / might tear).
- Sprinkle both sides of meat with salt and pepper.
- Place flour in one dish, panko in another (or use a large tray for both like I did, see photos), and whisk eggs in a bowl.
- Coat meat in flour, shake off excess. Dip into egg, shake off excess. Press into breadcrumbs, and turn, pressing to adhere, then transfer to plate. Repeat.
- Heat 1.5cm / 3/5″ oil in a heavy based deep skillet over medium high heat.
- Dip the end of a schnitzel in to check if the oil is hot enough – it should sizzle straight away (see video).
- Carefully place 2 schnitzels in the oil and cook for 3 minutes until deep golden, turn then cook the other side for 3 minutes.
- Transfer to a paper towel lined plate to drain excess oil. Repeat with remaining schnitzel.
- Serve with lemon wedges – I usually serve schnitzel plain like this. Or see note for Mushroom Gravy recipe. Also see note for potato rosti, pictured in post.
Recipe Notes:
Nutrition Information:
Originally published August 2017. Updated for housekeeping matters March 2019, no change to recipe.
LIFE OF DOZER
Do this with a ball, and he just sits there and watches as it bounces away.
I’ve taken this recipe to heart. It is now my family’s favorite dinner! With a nod to your mom, I serve it with homemade tonkatsu sauce, shredded cabbage, steamed broccoli, and either somen noodle salad, or rice. With the insanely large size of some chicken breasts, I can get four cutlets from one fillet. My husband is currently eating a cutlet sandwich, for breakfast!
Just as I like it, quick simple and surely delicious. the method for the mushroom gravy was a revelation for me. I have passed on this week’s recipe to friend in Canada. The world will appreciate it too.
Thanks for the feedback Henry ☺️
I use Italian flavored bread crumbs with extra Italian seasoning and parsley on very thin cut chicken breasts or veal cutlets. Other wise our recipes are identical. The family loves “Grandma’s chicken” . I don’t think I can call it a schnitzel though b/c of Italian seasonings 🙂 .
Hi Nagi, It’s Flap from CA again, this time to tell you I redeemed myself to myself, actually. Felt so stupid over the CONGEE fail I just had to regain my confidence by choosing something my Mum and Nana used to make, for decades. And it worked! Used very thin but boneless loin, so no need to pound. I double-dipped the egg wash for a smooth delicate surface to really help the panko hang on. Only took 2 minutes in the hottest oil I have ever mastered without a scorch, and my result was golden brown, richly crusted and tender. So juicy. For a flavor kick, I cheated a bit and added some commercial spice blend, labeled as Montana Steakhouse….just garlic, red pepper, onion and standard salt /pepper. It just makes it easier to grab a bit of flavor without worrying about overdoing the amounts. OK, and I’m lazy. All in all, these were wonderful, I served them with fresh green beans and homemade spicy applesauce (my own recipe actually which still amazes me that I dreamed it up!). A great meal, easy to do and very rewarding. Thanks for all the good stuff. I learn something new each time I visit your site.
Don’t feel stupid over Congee fail! Today I failed 4 times making a super simple tomato basil rice (coming on Wednesday!!). We all have fails! Glad you enjoyed this FLAP! N xx
Hi Nagi.
Great recipe. I also made the mushroom gravy. I will certainly make this again and again. Also, I didn’t get the dark colored gravy like you had in video. So, what I did with 1/2 teaspoon at a time was added worschestor (sorry on the spelling) sauce. I kept adding till I liked it. Came out beautiful and nice depth of flavor
You never turn me down. I love your recipes.
Peace, Bonnie in Markleeville
Ps. Give hug to Dozer for me
Love hearing that Bonnie! Thanks for sharing your feedback! N x ❤️ PS Hug passed on and happily received!
So I bought a lovely pork loin as a loss leader, and there are only two of us at home. I cut off two chops and decided to try this schnitzel recipe–I’m so glad I did!!! I didn’t make the gravy, but the schnitzel was delicious. Next time, at husband’s request, I’ll do some gravy, too. This was easy, very quick, and absolutely delicious. I also have most of the pork loin left to make a roast.
Love hearing that Nancy! Thanks for letting me know 🙂 Have a great weekend! N x
Hi Nagi your recipes are the best can you make you try to make Korean food like bibimbap next time. Thank you karlito
Oh boy that’s been on my list for AGES!!!
I am cooking for a large group – can I fry the day before and then heat up in the oven?
Hi Debbie! I really recommend schnitzel to be made fresh BUT if you make this with chicken thigh fillets then YES to reheating in an oven! Hot – 200C/390F for a short time, just to recrisp!
Nagi,
Here in Indiana, where about half of the population is of German ancestry, we call these pork tenderloins (and they’re always made of pork). We eat them on a bun like a hamburger, dressed with any of the standard hamburger fixings. A tenderloin sandwich is on the menu at most independently-owned restaurants and bars.
Indiana has competitions, with cooks vying for theirs to be named “The Best Tenderloin in Indiana”, and at least one Tenderloin Festival. We also now have a “Tenderloin Trail” whose brochure points out all of the places to get a tenderloin in one county!
It really is a big thing here in Indiana. And all the more funny because somehow we don’t call them schnitzel!
BTW, I’ve never actually had a recipe for a tenderloin, so I’m gonna give yours a try!
I love hearing that Mary!! I had not idea Indiana had such a large German population! N xx
I live in Monrovia Indiana and I’m the head cook/kitchen manager at The Main Street Grill. We are actually on the tenderloin trail! You should come give our tenderloin a try. It’s worth the drive… You won’t be disappointed.
❤️
Made this for dinner the other night and it was AMAZING!!! As a kid my “treat” dinner was always chicken schnitzel and this recipe was so tasty and moist. Definitely making this one again!
I love hearing that Kelly! Thanks so much for letting me know you enjoyed this – N x ❤️
Hi Nagi
Did this recipe exactly as written (well almost)- except I forgot to pound the chicken but it came out so moist and delicious anyway so it wasn’t a problem ! I did double dip the chicken because I have found it is crispier that way and I just love the extra crunch ! I went without the mushroom gravy but I will definitely make it next time because I love a well made gravy and your recipe is the best one I’ve seen.
I am so GLAD I came across your blog – bet recipes ever !
By the way – I live in Alberta Canada and I find your differences in cooking aren’t really much different here.
I’m so pleased you enjoyed this Pat! Thank you for sharing your feedback. 🙂 I was in Calgary last month!! STAMPEDE! N x
that car wash story was really funny! I have a large orange dog that sheds constantly. I had a quote of three hours…they had my car for a day and a half to get all the dog hair out! They told me I was welcome to come back…but the look in their eyes was… go away and never come back!
BA HA HA! that is TOO FUNNY!!! 😂 “go away and never come back!”
Hi Nagi, Ignore the car wash man – anyone who refuses to provide a service they advertise is not worth the energy!
Now, more importantly, on to schnitzel……I used to make it like this recipe, but now I cook it sous vide first. The chicken is cooked in about 40 mins then I do the flour, egg, panko thing. The difference is that I can shallow fry it in REALLY hot oil, so that the schnitzel only needs about 10-15 seconds each side, coz the meat is already cooked. The breadcrumbs absorb very little oil, the meat is succulent and tender, and more importantly, my dogs LERVE the juice that I drain from the sous vide bag. If you’re not into sous vide (and you really should have a look at it – I’m a convert!) you could slow poach the meat first. PS Love your pics!
I use sous vide all the time and wonder with such a thin piece of meat, does cooking for 1 minute actually heat the meat? I could see this as very useful in terms of time. I could cook a large number of veal cutlets before hand – kept in the refrigerator until ready to bread and pan fry.
thanks for your feedback.
Doug
Hi Doug, I take it straight from sous vide bag when it’s cooked, then do the panko routine, so the meat’s still warm/hot. But I also let them cool, flour, egg & crumb, and then freeze in single layer on a tray in the freezer. I bag them when they’re frozen. Defrost in the fridge, then “preheat” in a warm oven, about 10 mins on 100 is enough, then pan fry.
With your veal cutlets, maybe the outside meat would be overcooked before the heat penetrated to the bone? Unless you pre-heat that is. Might be better to debone the veal, but don’t pound it, just sous vide then carry on. Use the bones to make veal stock then reduce it to veal demi! Don’t know if you’ve used it (and pols if you have) but veal demi makes the best gravy/jus, esp for something to go with veal schnitzel. Bon appetit!
Woah! Sous vide then 15 second fry? That’s amazing! So so amazing… never thought to do that! 🙂 N xx
Nagi, forgot to say in that previous post – I drain anything fatty/oily on bread, not paper towel. It’s an old chef’s trick & keeps whatever you’re draining really crisp, not soggy on the paper side and it never sticks, no matter how long I leave it in the oven. I keep stale bread slices in the freezer and just put them straight on the plate, no defrosting needed. Perfect for draining fat from bacon too. And the left-over bread? You’ve got Dozer but I’ve got Ruby and Nora but I probably don’t need to say more😉
I know this comment is very old, but in the Middle East we drain oily/fatty things on stale pita bread because that’s what’s commonly eaten rather than sliced bread. You’re right in saying everything stays crispy and crunchy!! I do occasionally use paper towels but it does stick and sog.
I saw this yesterday and googled straight away. I am definitely trying this soon! Was this seriously used in restaurants???
yes and is still used. I googled it too (coz I hadn’t done that before) and it’s quite common, esp in Europe and US it seems. Also read you shouldn’t give the left-over bread to dogs – Ruby and Nora want me to ignore this, especially as it’s not very often.
Schnitzel, yes please, God only knows how many have made in my life.thats Europe food. Love mushroom sauce that’s the only sauce we have same times with it. And yes agree no need for deep fry. Nagi, AM SORRY TO HEAR YOU HAD TASTE OF BAD SERVICE. AS FOR ME SEEMS TO BE AM MAGNET FOR NASTYS, RUD TRADESMAN, NOT BEEN SERVED, RIPED OFF ETC. HOW MANY TIMES HAVE CALLED CONSUMMER AFFEARS BUT NO HELP PAYOUT THAT IS IT. SPARKY STOPED HALF WAY DOING REWIRING HOUSE BECAUSE HE UNDER QUOTE CA SAID QUOTE IS ONLY ESTEMATE AND HAD TO NEGOTIATE. THE WORST OF THE WORST BEEN RIPED OFF 24HRS AFTER MY HUSBAND PASSED AWAY IN MY OWN HOME AND DIDNOT KNOW. LOW LIGHT OF A PERSON. AND TIME DRYCLEANER DID NOT WANT TO TAKE NURSING HOME CLOTHES ITS TOO DIRTY….. SUCH AS LIFE. HOPE YOU HAVE GOOD WEEK. LOVE DOZERS BALANCE, HE IS HEALTHY.
Oh gosh Vera, I am so sorry to hear that. 🙁 I get so angry when I hear stories like that. My experience doesn’t compare at all, I actually thought it was quite funny that I was being rejected by the car wash guy! 😂 N xx
I think I could eat almost anything that was crumbed and fried!
Perhaps this is what you needed to bribe the car wash guy. 😉
Seriously, I know I could be swayed with a schnitzel to do just about anything! 😂
Hi Nagi,
Love schnitzel – usually chicken. Have you ever been to Melbourne which must be the schnitzel capital of the world (well Australia at least). Some pubs are just devoted to schnitzel in every variety possible.
I never like offering suggestions when you do such a great job, b u t do you know that buttermilk makes great wash instead of the egg and for those with egg allergies it is a great substitute.
Please always offer suggestions Anna! I love it, that’s how I learn and get new ideas 🙂 Buttermilk without any egg? Really? I do that for my Baked KFC Tenders but the crumb is not as thick https://discountspot.info/kfc-oven-baked-fried-chicken-tenders/%3C/a%3E And wait – Melbourne is the schnitzel capital? I never knew that!!! N xx
Oops, I have made a mistake – it’s not schnitzels but parmigiana in many forms that is is widely available in Melbourne.
Still Deep fried goodness. Same same…but different!
My Favorite Things
Julie Andrews, Mary Martin
Raindrops on roses
And whiskers on kittens
Bright copper kettles and warm woolen mittens
Brown paper packages tied up with strings
These are a few of my favorite things
Cream-colored ponies and crisp apple strudels
Doorbells and sleigh bells
And SCHNITZEL with noodles
Wild geese that fly with the moon on their wings
These are a few of my favorite things
Girls in white dresses with blue satin sashes
Snowflakes that stay on my nose and eyelashes
Silver-white winters that melt into springs
These are a few of my favorite things
When the dog bites
When the bee stings
When I’m feeling sad
I simply remember my favorite things
And then I don’t feel so bad
Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woolen mittens
Brown paper packages tied up with strings
These are a few of my favorite things
Cream-colored ponies and crisp apple strudels
Doorbells and sleigh bells and schnitzel with noodles
Wild geese that fly with the moon on their wings
These are a few of my favorite things
Girls in white dresses with blue satin sashes
Snowflakes that stay on my nose and eyelashes
Silver white winters that melt into springs
These are a few of my favorite things
When the dog bites
When the bee stings
When I’m feeling sad
I simply remember my favorite things
And then I don’t feel so bad
Songwriters: OSCAR HAMMERSTEIN, RICHARD RODGERS
© IMAGEM MUSIC INC
For non-commercial use only.
Data from: LyricFind
Always wondered what “schnitzel” was!! (from the song, “My favorite things”….schnitzel with noodles!
OMG No way! I didn’t even notice. 🙂 I LOVE Sound of Music. Now you’ve got me inspired to watch it!
Looks amazing! Ever tried it Cordon Bleu style? Take two very thin pieces of meat and sandwich with a slice of ham and and swiss cheese, then flour, egg and bread crumbs as a whole. Takes a couple of minutes more to cook. I love schnitzel but this kicks it up a notch. My husband’s heritage is german and we make this every Christmas Eve (and other times when I feel like indulging!) We serve it with german potato salad, green veggies (marinated in oil and vinegar when were being authentic) and rice. (My husband loves to drizzle a tiny bit of the left over oil we fried in on his rice – a german thing). Love your recipes!
YES to Cordon Bleu! YES YES YES!!!
Haven’t had this since my dad passed. Used pork and side apple sauce. Thanks for reminding me of this. Portland, Oregon, USA
I love hearing about the memories Robert. I’m sorry to hear your dad is no longer with us. LOVE the idea of apple sauce! Thanks for that idea! N xx
Forget that car wash! I hope you gave them a thorough Yelp review! The schnitzel looks absolutely delish, great job as usual Nagi.
Ha! It was more amusing that anything – can’t believe I was REJECTED! 😂