Recipe

Classic German Schnitzel

Crispy, golden cutlets with a bright lemon finish and that signature crunchy crust.

By Matt Campbell

•

4.8

A plated German schnitzel with a crisp golden crust, lemon wedges, and chopped parsley on a simple white plate on a warm kitchen table

German schnitzel is one of those dishes that feels fancy at the table but is basically a weeknight magic trick: thin cutlets, a quick flour–egg–breadcrumb situation, and a shallow fry that turns everything into a golden, crackly dream. It is cozy and crisp at the same time, and that lemon squeeze at the end is the move that wakes the whole thing up.

Below is my go-to classic German-style schnitzel that works beautifully with pork (most common), chicken, or veal. The biggest goal is simple: keep the breading dry enough to get crispy, and fry hot enough to blister and brown without burning.

A kitchen counter with schnitzel ingredients laid out: thin cutlets, flour, eggs, breadcrumbs, lemon, parsley, salt, pepper, and neutral oil

Why It Works

Crisp edges, tender inside: Thin cutlets cook fast so the crust browns before the meat dries out.
Classic flavor: Salt, pepper, lemon, and buttery breadcrumbs taste like the real deal without a spice cabinet scavenger hunt.
Low-drama breading: A few small rules keep it from sliding off or turning soggy.
Flexible protein: Pork is traditional, but chicken works great and veal is the special-occasion move.

Hands using a meat mallet to pound a pork cutlet between sheets of plastic wrap on a wooden cutting board

Pairs Well With

Storage Tips

Best case: Schnitzel is peak-crispy right after frying. Leftovers are still delicious, just expect the crust to soften a bit.

Refrigerate

Cool completely, then store in an airtight container with paper towels above and below the cutlets.
Refrigerate up to 3 days.

Reheat (to bring back crunch)

Oven: 400°F for 10 to 14 minutes on a wire rack set over a sheet pan, flipping once.
Air fryer: 375°F for 6 to 9 minutes, flipping halfway.
Avoid: Microwave if you care about crispness. It will go soft fast.

Freeze

Freeze cooked schnitzel on a sheet pan until firm, then bag it. Freeze up to 2 months.
Reheat from frozen in a 400°F oven for 18 to 22 minutes on a rack.

Breaded schnitzel cutlets reheating on a wire rack over a sheet pan in a home oven

Common Questions

What is German schnitzel made of?

At its core: a thin cutlet (commonly pork in Germany, veal for Wiener Schnitzel, sometimes chicken), seasoned with salt and pepper, then breaded in flour, egg, and breadcrumbs, and shallow-fried until golden. It is traditionally finished with lemon.

What is the difference between schnitzel and Wiener Schnitzel?

Wiener Schnitzel is traditionally made with veal. In many places and on many menus, the name is reserved for veal, while “schnitzel” on its own often means pork or chicken, which is still totally classic and very common.

Why does my breading fall off?

The cutlet was wet. Pat it dry first.
You skipped the flour, or did not shake off excess flour. Flour is the glue layer.
You pressed the breadcrumbs hard. Lightly coat, do not mash it on.
The oil was not hot enough, so the crust soaked instead of setting.

Should I use panko or fine breadcrumbs?

Traditional schnitzel uses fine, dry breadcrumbs for that even, lacy crust. Panko makes a crunchier, more jagged crust. Both are good. If you want the classic look and shatter, go fine breadcrumbs.

Can I make schnitzel without deep frying?

Yes. Classic is shallow fry, not a full deep fry. You only need about 1/4 inch of oil in the pan, and you can add a little more if it drops as you cook.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Meat mallet or rolling pin
Cutting board
Plastic wrap or parchment paper
3 shallow bowls or pie plates (breading station)
Large skillet (cast iron or stainless steel works great)
Tongs
Instant-read thermometer (optional but helpful)
Wire rack and sheet pan (for draining and reheating)

The first time I made schnitzel at home, I treated it like fried chicken and pressed the crumbs on like I was patching a tire. It tasted great, but the crust came off in sad little sheets. Once I learned the vibe, light breading, hot oil, and a quick lemon finish, it became one of my favorite “I want something cozy but crunchy” dinners. Also, pounding cutlets is weirdly therapeutic. Just do not do it directly on your nicest countertop unless you enjoy chaos in the form of vibrations.

Classic German Schnitzel

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4

Ingredients

4 pork cutlets (or chicken cutlets or veal), about 4 to 6 oz each
1 tsp kosher salt, plus more to finish
1/2 tsp black pepper
1/2 cup all-purpose flour
2 large eggs
1 tbsp Dijon mustard (optional, for a tiny flavor boost)
1 1/2 cups fine dry breadcrumbs (traditional) or panko
1/2 tsp paprika (optional)
Neutral oil for frying (canola, avocado, sunflower), about 1/4 to 1/3 cup as needed
2 tbsp unsalted butter (optional but very good for flavor)
1 lemon, cut into wedges
2 tbsp chopped parsley (optional)

Three shallow bowls arranged as a breading station with flour, beaten eggs, and breadcrumbs on a kitchen counter

Instructions

Prep and pound. Pat the cutlets dry. If you are starting from thicker meat, slice pork loin or chicken breast into cutlets first, then pound. Place one cutlet between plastic wrap or parchment and pound to about 1/4 inch thick. Repeat with remaining cutlets. Season both sides with salt and pepper.
Set up your breading station. Bowl 1: flour. Bowl 2: beat eggs (add Dijon if using). Bowl 3: breadcrumbs (add paprika if using). Keep one hand for dry and one for wet if you want to feel like a pro.
Bread the cutlets. Dredge each cutlet in flour and shake off excess. Dip in egg, letting extra drip off. Lay into breadcrumbs and lightly coat both sides. Do not press hard. Transfer to a plate. Optional but helpful: let the breaded cutlets sit for 5 to 10 minutes while the pan heats so the coating has a chance to cling. Do not go too long or the crumbs can get damp.
Heat the pan. In a large skillet over medium-high heat, add enough oil to come up about 1/4 inch. When the oil shimmers and a breadcrumb sizzles immediately, you are ready. If you like numbers, aim for about 350 to 360°F. If using butter, add it right before the cutlets go in. If it starts browning too fast, lower the heat a touch or use ghee instead.
Fry until golden. Fry 1 to 2 cutlets at a time (do not crowd). Cook about 2 to 3 minutes per side, flipping once, until deep golden brown and cooked through. If you are using an instant-read thermometer, target 145°F for pork (rest a few minutes), 165°F for chicken, and about 145°F for veal. If the pan looks dry, add a splash more oil between batches. If the crumbs in the oil start to burn, carefully pour off and refresh the oil or wipe out the pan between batches.
Drain and season. Move schnitzel to a wire rack set over a sheet pan (or paper towels in a pinch). Sprinkle a little salt while hot.
Serve. Plate with lemon wedges and parsley. Squeeze lemon right before eating. (It is not technically mandatory, but it is highly recommended.) Classic sides include potato salad, cucumber salad, spätzle, or simple mashed potatoes.