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 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. Use the Mushroom Gravy in this recipe.
- 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
* Recipe provided in the recipe notes
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
- Golden Baked Chicken Cordon Bleu
- Crunchy Baked Chicken Tenders – also the Parmesan version
- Crispy Parmesan Crusted Chicken Breast – LOW CARB marvel!
- Shortcut Healthy Crunchy Chicken Schnitzel
- 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).
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
Another super delicious and super easy recipe. All your recipes so far have been a hit and this is one of my favourites. Thanks Nagi
This schnitzel tasted delicious! Without a doubt the best I’ve ever made. The panko crumbs made all the difference. My husbands comment “this is great who needs a pub schnitty when you can make this”! 5 stars of yum!
This is the second recipe of yours that I’ve made and both were outstanding! I served it with lemon wedges (I never would have thought of doing that) and that really made it pop!
Hi Nagi, this looks absolutely delicious! However, my apartment has a very sensitive smoke detector that goes off every time I try to fry something, so I wasn’t hoping to bake it. Do you have any recommendations for baking?? I’ve seen some other recipes say to pan fry first to get the outside crispy. I’ve also seen other recipes say to bake on a baking sheet that is already hot (has been sitting in the oven). Any tips would be greatly appreciated!
Hi Kathryn, try this method! https://www.recipetineats.com/truly-golden-crunchy-baked-chicken-tenders-less-mess/
It was delicious, I made it with mash potato mixed with carrots and made homemade coleslaw from this website to go with, filling and very tasty
Perfect Indre, that sounds amazing!
I sometimes place cutlets in a baking dish and put muenster cheese on top heat until melty. then place a simple green salad on top to serve (arugula or the like) .I serve this with baked apple slices on the side. My Fam goes wild
Sounds great Debbie!
Having this for lunch today using a slice of pork rib eye roast so tender same cut as rib eye steak but pork it has many uses so so tender so I lightly pound it and you can cut to your desired thickness Im having it on a sandwich wit tomato picked dis Am.wit mayo mustard n chard tsk…
Sounds divine Joseph!!
Hi Nagi! My first go at oil frying was a disaster! I managed to burn the first two cutlets and set off the smoke detectors in our house! The second two cutlets turned out perfect! :o) (I turned the heat down; apparently I had it too high!) AND I made the brown gravy which was AMAZING! I love your site; you are just the sweetest person in your replies and feedback to people. Thank you!
P.S. Scratches to Dozer!
Oh no Jennifer!!! Sounds like the oil was too hot, but glad you managed to get the second two right ☺️ Thanks so much for the feedback ❤️
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 ☺️