This classic Pork Schnitzel recipe is coated in breadcrumbs and pan-fried until golden brown and served with lemon for the …
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The German Meal I Can't Stop Eating
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I prefer a mustard cream sauce with my schnitzel……..but everything looks amazing.
I wish you would’ve cut the completed schnitzel so we could’ve seen how thick that batter was. I’ve tried that battering sequence before and it’s always been waaay too thick. I prefer the old fashioned Southern way: just season and dredge meat in dry flour and fry in bacon grease in a cast iron skillet. The same way we usually fry pork steak except we don’t beat it flat.
LOL. You say that like avacado oil was cheap.
I made the sauce, DELICIOUS!😊
This is as German as a White Elefant. Nobody puts any sauce on a Schnitzel, just lemon. A sauce will make the crust soft and mushy. This is disgusting.
Breaded Schnitzel is usualy served with potatoealad
And Jaegerschnitzel is not
breaded and always served with mushroomsosse and Spaetzle.
Coming from a bavarian German
'Orthodox' side dishes for Schnitzel are warm potato salad, parsley potatos, cucumber salad and arguably cranberry sauce.
Thank you for sharing this precise step by step procedure for cooking Schnitzel and also the Mushroom sauce!
I am German and your meal looks absolutely wonderful. I typically fail with the cabbage but I'm going to try again with your recipe and technique. Danke
I worked for a German Telecommunications company for a number of years and consequently made many trips to Munich where I fell in love with Schnitzel only to learn from my German friends that Schnitzel is actually not a German dish at all but Austrian. Who knew?
I’m buying Bubbie’s purple cabbage and making German potato salad duping a favorite restaurant’s recipe with capers, cornichon, lardon and harticots vert.
Well, very good so far… It is Schnitzel, not Wiener Schnitzel (Check) – You can call it Pork Schntzel Wiener Art/Style (Check) – But then, Schnitzel should NEVER leave prof. Kitchen dressed with any Sauce – for sure/def. – From where that red cab. commes from, no idea??? Living nearly 27 years in Luxembourg, Austria, Switzerland and mostly across the country Germany, I never saw that Combo… Interesting though, but not my first choice as a side dish…
What is also very popular as a side dish in Germany is probably the perfect side dish for Americans, namely fries, plus the mushroom cream sauce and your meal is perfect.
jaeger schnitzel is my fave. i ate a couple of critters worth of it with gravy and fries while i was stationed in germany in the army.
my mom always made boiled potatoes with the meal. If fresh white asparagus was in season she made it with as we called it "Spargel". Most the time my mom just served it with plain brown gravy and there was nothing plain about the gravy.
BRAVO! Spitze classe!!!
give the a good damp down…. just wash them…..
Every Schnitzel needs a potato variation ,make a salad cold or warm, bake them, roaste, Cook or fry but it needs potatos 😅
This has been around since slavery days. Nothing new here.
Never serve sauce to a breaded Schnitzel! In Austria you will be sentenced to death penalty for doing so!


Videos like these may be the reason that Viennese are statistically speaking the most unfriendly people in the world.
Had this tonight and it was WONDERFUL, thanks so much
I used to bread things this way. End without the bread crumbs. But I figured out everything turns out better if you code to meet and flour first this allows the egg wash to stick then the wash then flour again. P and you can do that process again for a thicker crust. If you cook it at higher temperatures like you said the crust sticks better and you can toss it in the refrigerator for sandwiches or just to eat. If you cook it a little slower you get a softer reading that does fall off the gravy or something it is awesome..
The really great thing about schnitzel if you can cook a bunch and stick it in the refrigerator to use for sandwiches. And literally anything is good on it. Barbecue sauce ketchup mayonnaise and tomatoes anything you want to make a sandwich with. Or just whatever kind of gravy
On a bun with German mustard.
I was mostly erect listing. All the pound this and beat that. Good gracious
Westernikind is amazing and loves food all over the world!
maybe use bigger pans for coating.
That looks really delicious. I cook mine in brown gravy on top of the stove for a couple of hours. Your way looks so much better. I would have eaten the vegs as well. You are the only chef I follow! You are the best chef in the world! Thank you for teaching us how to cook!
Skills
Here in Germany – southern part – we never make a sauce to the Wiener Schnitzel, right – no necessary – we use to eat a very good potatoe salad with the Schnitzel or just some not to dry french fries and a big bowl of green salat extra to serve. Some fresh lemon add if you like to – Guten Appetit!
My dad used to season the egg, not the flour. It#s funny how families would emphasize the importance of this precise procedure while it doesn't really matter
Billy: You can serve this with just a couple slices of lemon and it’ll be delicious but I WANT to make a sauce
Germans: NO SAUCE YOU’RE RUINING IT
If you don't eat pork, could you substitute chicken? Would that change the cooking times?
Whenever you fry mushrooms, add a pinch of thyme. Mushrooms love thyme.
NO sauce on Schnitzels!!!!!
It's so bad. 🤣 First time I see Pork Schnitzel served with Red Cabbage. And I'm german 😂 Red Cabbage is often served to wild animals like Hare, Deer, wild Hog etc.
Use bigger plates next time that can handle your pork…makes stuff much more easy.
That fancy scrambled egg is not part of a traditional "Schweineschnitzel", my dear. The pork schnitzel is a "poor mans" Version of a Wiener Schnitzel. We would never put lemon cest into the eggs. Just scruble them, add salt and pepper then leave them alone. If you want Lemons, put some slices aside the Schnitzel.
2 quick corrections if I may: Schnitzel is an Austrian dish
and eventhough there is pork, chicken even turkey schnitzel, the real schnitzel is made out of veal
Umm… they are Austrian. Originaly made famous as Wiener Schnitzel (Vienna Schnitzel).
Love this video.
Here in Sweden, we usually make a couple of variations of cabbage dishes for Christmas, and the one I make is very similar to the one here. We call it "Danish style" red cabbage when you add the apples, but I have no idea if the recipe originates from there. It's VERY good with all kinds of pork.
I might actually copy this dish straight up.
"promosm"
Makes me homesick, thanks.🇬🇧
Fun fact: If you make a Wiener Schnitsel (veal), but I would also do it with a Schnitsel (pork), in Denmark we make what we call “a boy” to place on the fried Schnitsel.
A boy is a slice of lemon with a few anchovies filets in a circle and the center filled with capers and topped with grated horse raddish. The anchovies are not like the nasty ones you can get on a pizza, these have been brimed in vinegar, salt and about 10 other exotic spices and are delicious. 🤗