Genuine German Schnitzel Recipe

Schnitzel is a standard German dish the place meat is pounded out skinny, breaded, and fried. The breading may be very easy, however creates a splendidly crunchy shell across the meat. Schnitzel is finest loved recent and sizzling from the pan. This recipe comes from my Granny who’s a primary technology US Citizen. Her mother and father immigrated from Germany to america earlier than the struggle. Whereas I name it Granny’s German Schnitzel, the recipe was handed all the way down to her from her personal mom, born and raised in Hamburg, who acquired it from her mom.

Why Our Recipe

Lemon juice is added on to the egg combination fairly than simply squeezed on high.
Authentic recipe handed down for generations from my great-grandparents.

An overhead view of a plate of pork schnitzel with fries on the side.

Schnitzel is a cooking technique from Viennese delicacies the place a skinny meat is breaded and fried. Their well-known creation is made with veal and is named Weinerschnitzel. The favored dish unfold all through the Austro-Hungarian Empire and into the Prussian Empire. In Germany, the dish was made with pork cutlets fairly than veal, therefore the title schweineschnitzel which interprets to easily “Pork Schnitzel.” In modern-day Germany, it’s merely often known as schnitzel and may be discovered everywhere in the nation.

Ingredient Notes

An overhead view of the ingredients needed to make pork schnitzel.

Pork: use a boneless pork chop of any reduce, together with pork cutlets.
Eggs: used as a binding agent for the crispy coating.
Lemon Juice: whereas usually squeezed on high of the fried chop, we add ours immediately into the crispy coating.
Flour: use all-purpose flour for a standard crunchy coating, or combine or change with cornstarch for further crispiness.
Bread Crumbs: supplies the schnitzel coating that distinguishes this dish from different skinny fried meats.

A collage image showing the process for pounding out pork chops to make german schnitzel.

Schnitzel Varieties

The “Wiener Schnitzel,” constituted of veal, is likely one of the most famous forms of schnitzel. The title derives from the German phrase “Wien,” signifying “Vienna,” pointing to its origins within the Austrian capital.

Schnitzels aren’t restricted to only veal or pork. Varieties utilizing different meats like hen, turkey, or lamb are additionally beloved. These are sometimes named by combining “schnitzel” with the precise meat supply, resulting in names like “Hähnchen-Schnitzel” for hen schnitzel or “Lamm-Schnitzel” for lamb schnitzel.

Jägerschnitzel Mushroom Gravy

Schnitzel is commonly eaten plain with only a little bit of freshly squeezed lemon juice, however will also be served with a creamy mushroom gravy which is named Jägerschnitzel. To make the sauce you’ll want:

2 tablespoons butter
8 ounces finely chopped mushrooms
2 tablespoons flour
1 cup hen broth
1 cup milk

Soften butter in a medium saucepan over medium-high warmth.
Add the mushrooms to the pan and cook dinner till softened and browned, about 5 minutes.
Sprinkle the flour over the mushrooms and stir to coat them evenly.
Slowly pour within the hen broth and milk, stirring continuously to stop lumps from forming.
Improve the warmth to excessive and convey the gravy to a boil. Then, scale back warmth to low and simmer till the gravy has thickened to your required consistency, about 2 to three minutes.
Serve the mushroom gravy over schnitzel. Get pleasure from!