How to Make German Schnitzel (Schweine-Schnitzel)

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How to make classic German Schnitzel. This recipe has breaded pork cutlets topped with a rich, decadent gravy. This is heaven on a platter. The schnitzel can also be made with chicken cutlets instead of pork.

How to make Classic German Schweine Schnitzel from Cosmopolitan Cornbread

When we lived in Germany, I simply loved having schnitzel when we went to any gasthaus. Traditionally schnitzel is made from veal, but you can also find many pork variations. This is my absolute favorite schnitzel to make. The gravy is rich and creamy, and the schnitzel is crispy and tender.

I dreamed about it last night.

Seriously.

And moose.

And my Oma.

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To begin, take a pork loin roast and cut it into half inch thick slices.

Note: This recipe could also be made with chicken cutlets.

1

Place a couple slices in a gallon sized zip-lock bag, and give them a bash with the bottom of a heavy skillet. The cutlets should be about 1/4 inch thick.
Before…

2

And after.

3

Repeat that with all of your cutlets.
Now you’ll need three shallow dishes. In the first dish, place a cup or so of flour, in the second, beat three eggs.

4

… and in the third, you’ll need some dry bread crumbs. My bread crumbs are semi-dry. I took about 5 slices of bread, toasted them, let them cool, ripped them in a couple pieces, and pulverized them in my food processor. Tadaa!!! Instant fresh “dry” bread crumbs. You will also need some salt and pepper. Set these all up in an area like a “dipping station.”

5

Salt & pepper a cutlet

6

Dredge it in the flour.

7

Dip it in the egg and coat it.

8

Then dip it into the bread crumbs, pressing lightly so they stick well.

9

Set it on a plate and prepare a couple more the same way.

11

In a skillet, heat a tablespoon each of butter and extra virgin olive oil.

12

You want your skillet to be well heated, but not smoking hot. Place however many cutlets will fit comfortably in your skillet.

13

Cook them about 3 minutes on each side, until beautiful and golden, and place them in a dish to keep warm in your oven. Set your oven to its lowest temperature if it doesn’t have a “warm” setting.

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While the cutlets cook, prepare your next skillet-full of cutlets so they are ready to go. Add more butter & oil as needed. Repeat until all of the cutlets are cooked.

The next part only takes a few minutes, so go ahead and turn off your oven. The cutlets will still be warm and you don’t want them to dry out.

Dice up 6 or 7 slices of bacon and finely dice a third cup of onion.

Note: If you are using turkey bacon, you will want to add a tablespoon or so of bacon or duck fat to cook these in if you find that you need additional fat in your skillet.

14

In the same skillet that you cooked the pork in, saute the bacon and onion together until the onions are tender and the bacon is just browned.

15

Stir in a tablespoon and a half of flour.

16

Let that cook a minute over medium heat and get a little bubbly.

17

Whisk in a cup of vegetable broth.

18

Along with 1 1/2 cup of half & half, a teaspoon of thyme, and a tablespoon of parsley.

19

Let that come to a gentle boil, whisking continually. As soon as it begins to boil, it will be a tad thickened, and it is done!

Serve the schnitzel with noodles, topped with your amazing gravy. I used spaetzle, but any egg noodle will do.

Enjoy!

How to make Classic German Schweine Schnitzel from Cosmopolitan Cornbread
How to make Classic German Schweine Schnitzel from Cosmopolitan Cornbread

Classic German Schweine Schnitzel

Constance Smith – Cosmopolitan Cornbread
How to make classic German Schnitzel. This recipe has breaded pork cutlets topped with a rich, decadent gravy. This is heaven on a platter.
4.85 from 33 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Entrées – Main Dishes
Cuisine German
Servings 8 servings
Calories 323 kcal

Ingredients
  

  • 1 pork loin roast, or chicken cutlets
  • 1 c all-purpose flour
  • 1 Tb all-purpose flour
  • 3 eggs
  • 2 cups dry bread crumbs, 5 bread slices worth
  • salt & pepper
  • butter & olive oil, as needed
  • 7 slices bacon, or turkey/beef bacon – see note in recipe
  • 1/3 c onion, finely diced
  • 1 c vegetable broth
  • 1 1/2 c half & half
  • 1 teaspoon thyme
  • 1 Tb parsley

For Serving

  • Egg noodles, like spaetzle – cooked according to package directions

Instructions
 

  • To begin, take the pork loin roast and cut it into half-inch thick slices. Place a couple slices in a gallon sized zip-lock bag and give them a bash with the bottom of a heavy skillet. The cutlets should be about 1/4 inch thick. Repeat that with all of your cutlets.
  • Now you’ll need three shallow dishes. In the first dish, place a cup or so of flour, in the second, beat the three eggs, and in the third, you’ll need some dry bread crumbs. My bread crumbs are semi-dry. I took about 5 slices of bread, toasted them, let them cool, ripped them in a couple pieces, and pulverized them in my food processor. Tadaa!!! Instant fresh "dry" bread crumbs. You will also need some salt and pepper. Set these all up in an area like a "dipping station."
  • Salt and pepper both sides of a cutlet. Dredge it in the flour. Dip it in the egg. And then coat it with the bread crumbs. I give it a little press so they stick well. Set the cutlet on a plate and do another.
  • In a heavy skillet, heat up a tablespoon each of butter and olive oil. You want your skillet to be well heated, but not smoking hot. Place however many cutlets will fit comfortably in your skillet.
  • Cook the cutlets about 3 minutes on each side, until beautiful and golden, and place them in a dish to keep warm in your oven. Set your oven to its lowest temperature if it doesn’t have a "warm" setting.
  • While the cutlets cook, prepare your next skillet-full of cutlets, so they are ready to go. Add more butter & oil as needed. Repeat until all of the cutlets are cooked. The next part only takes a few minutes so go ahead and turn off your oven. The cutlets will still be warm and you don’t want them to dry out.
  • Dice up the slices of bacon and finely dice a third cup of onion. In the same skillet that you cooked the pork in, sauté the bacon and onion together until the onions are tender and the bacon is just browned. Add additional butter as needed, or if you are using turkey/beef bacon.
  • Stir in a tablespoon and a half of flour. Let that cook a minute over medium heat and get a little bubbly. Whisk in the vegetable broth, half & half, thyme, and parsley.
  • Let that come to a gentle boil, whisking continually. As soon as it begins to boil, it will be a tad thickened, and it is done!
  • Serve the schnitzel with noodles, topped with your amazing gravy. I used spaetzle, but any egg noodle will do.
  • Enjoy!

Nutrition

Serving: 1cCalories: 323kcalCarbohydrates: 29gProtein: 15gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 114mgSodium: 560mgFiber: 2gSugar: 4g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Article: Why I Quit Eating Pork

13 thoughts on “How to Make German Schnitzel (Schweine-Schnitzel)”

  1. I’ve made this and also just the base recipe without the sauce several times now, and they always come out awesome!! It’s a regular rotation in my families meals and we have it a couple of times a month at, at least! I just made this today with homemade applesauce and German Potato Salad and everyone raved about all of it! Thank you so much for giving us such a solid Schnitzel recipe! You rock!

    Reply
  2. I made this last night with two thick pork loin chops. It was sooo good and the only changes I made was: I didn’t bread the pork chops and I added 1 minced clove of garlic and 1 TLB country Dijon mustard. It was soo good that my husband and I ate both of the chops (and we usually just share one). I served it with baked (only) sweet potatoes and a nice salad. Thank you so much for sharing your wonderful recipe!

    Reply
  3. I made this for some out of town guests. They loved it and so did everyone else! It came out very delicious! I will definitely be making this dish again.

    Reply
  4. Amazing flavor!! I could eat my weight in that gravy! I didn’t have thyme, so substituted with roasted garlic, smoked paprika and bacon sea salt. Delish 😋

    Reply
  5. I’m a “singleton” so that loin makes way too much for me. Could I just use the boneless chops that I always buy? This sounds good enough to go to the grocery store today!

    Reply
  6. Super tasty dish!! I made this with two exceptions, I used chicken broth instead of vege and Panko instead of breadcrumbs. I’ll definitely be making this again!! Thanks for sharing

    Reply
  7. I saw the post on facebook about this and we made it. AMAZING!! Hubby said this is a keep and we have to make it again soon. Even my picky son liked it. Thanks for sharing this.
    Peg~

    Reply
  8. Im always looking for new ideas for dinner, being a stay at home sometimes makes me feel like my meals are on repeat. Cooking this tonight, cant wait for the results!

    Reply

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