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German Schnitzel
Pork or veal escalope, breaded and fried golden until crispy — Germany's most famous dish, served with potato salad or lemon.
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10 minPrep🔥
10 minCook🍽️
2Serves📊
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Ingredients
- 2 pork escalopes (or veal), pounded thin
- 50g flour
- 2 eggs, beaten
- 150g breadcrumbs
- Oil and butter for frying
- Salt and pepper
- Lemon wedges
- Capers and parsley to top (Wiener style)
Instructions
- Pound the escalopes to 5mm thickness; season.
- Dredge in flour; dip in egg; coat in breadcrumbs (press firmly).
- Heat oil and butter in a wide pan over medium-high heat.
- Shake the pan as the schnitzel cooks — gives the crinkled appearance.
- Fry 2-3 min a side until deep golden.
- Drain briefly; squeeze lemon over.
- Top with capers and parsley for Wiener style.
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Tara’s tips
- Shaking the pan as it fries creates the proper crinkly crust.
- Don't overcrowd.
Serving suggestions
- Lovely with potato salad or fried potatoes.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Wiener vs Jäger schnitzel?
Wiener is plain with lemon; Jäger is topped with mushroom gravy.
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