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Home Collections Quick Dinner Recipes

Schnitzel

By:Nagi
Published:3 Mar '19Updated:15 Oct '20
130 Comments
Recipe v Video v Dozer v

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!

Overhead photo of crispy Schnitzel with lemon wedges

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.

There is nothing quite like a freshly made schnitzel. Extra crunchy and golden, make this with pork, chicken, veal or turkey. www.recipetineats.com

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.

There is nothing quite like a freshly made schnitzel. Extra crunchy and golden, make this with pork, chicken, veal or turkey. www.recipetineats.com

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.

There is nothing quite like a freshly made schnitzel. Extra crunchy and golden, make this with pork, chicken, veal or turkey. www.recipetineats.com

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. 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 or Cabbage and Fennel Slaw

There is nothing quite like a freshly made schnitzel. Extra crunchy and golden, make this with pork, chicken, veal or turkey. www.recipetineats.com

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!!

  • Churros
  • Arancini Balls
  • Falafel
  • Spring Rolls
  • Coconut Shrimp

Close up of Schnitzel on a plate with crispy potato rosti

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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There is nothing quite like a freshly made schnitzel. Extra crunchy and golden, make this with pork, chicken, veal or turkey. recipetineats.com

Schnitzel!

Author: Nagi
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Mains
Austrian, German, Western
4.95 from 37 votes
Servings4
Tap or hover to scale
Print
Recipe VIDEO above. Golden brown and extra crunchy schnitzel. No need to deep fry, just shallow fry it. Make schnitzel with pork, chicken, veal, beef or turkey! These are quite big - about 22 cm/ 9" long, but they are thin. 

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:

1. Panko breadcrumbs are larger than normal breadcrumbs so they create a far better crunchy crumb. Readily available in large supermarkets or Asian grocery stores. 
2. MUSHROOM GRAVY - use the gravy in this Chicken with Mushroom Gravy recipe.
3. Nutrition per serving, schnitzel only assuming this is made with chicken breast.

Nutrition Information:

Serving: 149gCalories: 374cal (19%)
Keywords: Schnitzel
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published August 2017. Updated for housekeeping matters March 2019, no change to recipe.

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130 Comments

  1. Hilda says

    December 1, 2020 at 5:35 pm

    5 stars
    Delicious as always, Nagi!!
    Fyi, we Germans use clarified butter to fry Schnitzel, if anyone wanna make the dish even more authentic!

    Reply
    • Nagi says

      December 2, 2020 at 11:35 am

      YES!!! Just to make it healthier of course 😉 N x

      Reply
  2. Christine Cheshire says

    October 12, 2020 at 9:45 am

    5 stars
    Okay so tonight was pork night and I made schnitzel. It was sooooo delicious and light. Loved it. Right now we have an electric stove which is difficult to find the right temperature but I did ok. Made with mashed and your mushroom gravy. Delicious! Tomorrow I will look for a beef dish. Thanks again, Nagi!

    Reply
  3. kate says

    October 12, 2020 at 8:29 am

    5 stars
    I love all your recipes. You are my go to now. I appreciate the explanations, the videos, the pictures. Great job. love it

    Reply
  4. Vera G says

    August 26, 2020 at 8:46 am

    I love good schnitzel / YOU know WHO is from EUROPE.Thank YOU. Dozer looks funny and lazy. Keep warm and Safe.

    Reply
    • Nagi says

      August 26, 2020 at 12:32 pm

      I don’t know anyone that doesn’t love a good Schnitzel Vera!! N x

      Reply
      • James says

        October 13, 2020 at 12:32 am

        Hi Nagi. This maybe a stupid question but it’s really first attempt at cooking food like this. For myself being single I can cook one schnitzel for six minutes correct ? Three mins each side ? Thanks James

        Reply
  5. Dottie says

    August 25, 2020 at 3:51 am

    5 stars
    I look forward to your recipe email everyday. This one is special to me because I am from Munich, Germany & 1 hr. from Austria. As you shared, Schnitzel is a breaded cutlet & made from whatever you wish. Wienerschnitzel (Vienna Schnitzel). is not a U.S. hot dog eatery, but is only made with veal. Thank you again for your wonderful recipes

    Reply
  6. Vivian says

    July 21, 2020 at 4:49 pm

    Just curious as to how an air fryer might handle a schnitzel?
    Much less oil…much less guilt!

    Reply
    • Nagi says

      July 22, 2020 at 11:54 am

      Hi Vivian, if I’m going to eat a schnitzel it’s going to be crisp from frying 😂 N x

      Reply
      • Vivian says

        July 22, 2020 at 3:20 pm

        I hear ya! If you’re going to do it, do it RIGHT. I was just curious. I’ve heard so much about air fryers of late.

        Reply
  7. Steve says

    July 9, 2020 at 12:07 am

    5 stars
    Hi Nagi and Dozer, I have never cooked this recipe ever, it was truly delicious thank you. It turned out just as the video, my better half raved about it, our lives have changed forever.

    Reply
    • Nagi says

      July 9, 2020 at 9:09 am

      Wahoo, that’s great to hear Steve! N x

      Reply
  8. Priscilla says

    June 16, 2020 at 5:24 am

    5 stars
    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

    Reply
  9. Jan says

    May 23, 2020 at 2:42 pm

    5 stars
    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!

    Reply
  10. Norma says

    May 5, 2020 at 12:28 pm

    5 stars
    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!

    Reply
  11. Kathryn says

    September 25, 2019 at 11:55 am

    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!

    Reply
    • Nagi says

      September 25, 2019 at 7:10 pm

      Hi Kathryn, try this method! https://www.recipetineats.com/truly-golden-crunchy-baked-chicken-tenders-less-mess/

      Reply
  12. Indre Gi says

    August 9, 2019 at 11:10 pm

    5 stars
    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

    Reply
    • Nagi says

      August 10, 2019 at 5:14 pm

      Perfect Indre, that sounds amazing!

      Reply
  13. Debbie says

    August 8, 2019 at 4:25 am

    5 stars
    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

    Reply
    • Nagi says

      August 9, 2019 at 3:34 pm

      Sounds great Debbie!

      Reply
  14. Joseph says

    June 10, 2019 at 1:41 am

    5 stars
    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…

    Reply
    • Nagi says

      June 10, 2019 at 4:41 pm

      Sounds divine Joseph!!

      Reply
  15. Jennifer says

    March 19, 2019 at 6:25 am

    5 stars
    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!

    Reply
    • Nagi says

      March 19, 2019 at 7:43 am

      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 ❤️

      Reply
      • Malini says

        October 24, 2020 at 7:05 am

        Please Can you give the mushroom gravy Recipe

        Reply
  16. Chris says

    March 9, 2019 at 6:37 am

    5 stars
    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!

    Reply
  17. Henry Rodrigues says

    March 5, 2019 at 3:54 pm

    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.

    Reply
    • Nagi says

      March 5, 2019 at 7:21 pm

      Thanks for the feedback Henry ☺️

      Reply
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