Pork, Veal, or Chicken Schnitzel

"I have read the other schnitzel recipes listed but none of them are made exactly the same as the way I was taught by a German GuestHouse (like a inn in Germany)Owner when we lived there 1975-1978. All the tradition schnitzels I ate while there were made with either veal or pork. Many Americans make it with Chicken Breasts. I make it most often that way as well since it is cheaper and tastes just as good. If using pork or veal cutlets use one in place of each chicken breast mentioned below."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by AZPARZYCH photo by AZPARZYCH
photo by Brenda. photo by Brenda.
photo by gailanng photo by gailanng
photo by Tea Jenny photo by Tea Jenny
Ready In:
1hr 5mins




  • also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
  • 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
  • Place a piece of breast in between 2 large pieces of wax paper.
  • Using the smooth side of a meat tenderizer, pound until very thin.
  • (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
  • After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
  • When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
  • Place the flour in another container next to the seasoned eggs.
  • Place the bread crumbs in another container on the other side of the seasoned eggs.
  • Start heating up the cooking oil in a large frying pan on medium high heat.
  • DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
  • After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
  • Fry until golden brown on each side.
  • Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
  • When finished cooking serve with slices or wedges of fresh lemon.
  • NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
  • I find it is good with most side dishes.
  • It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.

Questions & Replies

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  1. It was quick and my husband, who lived in Germany while In the service, loved it! Definantly a family favorite????
  2. Lovely recipe, with clear and easy to follow directions, served it with baked potato and Brussel sprouts, thanks Carrolj for a winning recipe in our house
  3. This was awesome, crispy, flavorful chicken. I did season it a little more than called for - I salted and peppered the chicken pieces themselves before breading them and then added salt and pepper to both the egg and the bread crumb mixtures. It still took a bit more salt when I served it. I also added a big handful of sesame seeds to the bread crumb mixture, just because the schnitzel I loved in Israel had them. I served it alongside a watermelon salad with red onions, olives, feta, mint, cilantro, and dressed with a little olive oil and lemon juice. It was delicious - decadent and still light. Loved it!
  4. Honest, simple and soooooo tasty- the basics are truly the best. Thank you for posting this Carol!
  5. This is by far THE best chicken schnitzel I have ever eaten. I only wish I'd had some lemon to squeeze on top! So authentic and I'm so so happy you posted this CarrolJ! This will be a regular in our house and I wouldn't even hesitate making it for guests. Thanks a bunch!



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