Genuine German Schnitzel Recipe

Schnitzel is a standard German dish the place meat is pounded out skinny, breaded, and fried. The breading could be very easy, however creates a splendidly crunchy shell across the meat. Schnitzel is finest loved recent and scorching from the pan. This recipe comes from my Granny who’s a primary era US Citizen. Her dad and mom immigrated from Germany to the USA earlier than the warfare. Whereas I name it Granny’s German Schnitzel, the recipe was handed right 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 relatively 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 called 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 relatively than veal, therefore the title schweineschnitzel which interprets to easily “Pork Schnitzel.” In modern-day Germany, it’s merely referred to as schnitzel and will be discovered all around 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 typically squeezed on high of the fried chop, we add ours instantly into the crispy coating.
Flour: use all-purpose flour for a standard crunchy coating, or combine or exchange with cornstarch for additional 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 famed varieties 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 rooster, turkey, or lamb are additionally beloved. These are sometimes named by combining “schnitzel” with the particular meat supply, resulting in names like “Hähnchen-Schnitzel” for rooster schnitzel or “Lamm-Schnitzel” for lamb schnitzel.

Jägerschnitzel Mushroom Gravy

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

2 tablespoons butter
8 ounces finely chopped mushrooms
2 tablespoons flour
1 cup rooster 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 rooster broth and milk, stirring always to stop lumps from forming.
Enhance the warmth to excessive and produce 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. Take pleasure in!