Do not tighten the panel
Put the breadcrumbs loosely on the egg-wetting meat. A loose shell can rise wavy when baked out and remains airier.
German Recipe
German-style schnitzel
Knock schnitzel between foil thinly, salt and pepper. Prepare flour, scrambled eggs and crumbs. Float the schnitzel one after the other, pull through egg and lay loosely in crumbs. Bake in plenty of hot fat golden brown and move the pan. Drain on paper and serve with lemon.
Total time
40 min
Calories
620 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
This is how Schnitzel succeeds in Viennese art
Float schnitzel one after the other, pull through the egg and lay loosely in crumbs. Bake in plenty of hot fat golden brown and move the pan. Drain on paper and serve with lemon.
Quick Dinners
Dinner
Meat
German Recipes
Recipe
German-style schnitzel
Knock schnitzel thinly between foil, salt and pepper. Prepare flour, scrambled eggs and crumbs.
Ingredients
4 servings
Method
-
1
Knock
Knock schnitzel thinly between foil, salt and pepper.
-
2
Panierstrasse
Provide flour, scrambled eggs and crumbs.
-
3
Paning
Float schnitzel one after the other, pull through the egg and lay loosely in crumbs.
-
4
Fry in batches
Bake in plenty of hot fat golden brown and move the pan.
-
5
Drain
Drain on paper and serve with lemon.
Kitchen know-how
Tips for German-style schnitzel
Bring fat to about 170 degrees
The schnitzel should immediately fry evenly at insertion. Too cold fat pulls into a dressing, too hot it browns before cooking of meat.
Move pan while baking
Let the hot fat run over the top repeatedly by gently swirling. This souffles the dressing and gets a uniform colour all around.
Variations
How to adapt this recipe
Replace wheat flour with rice flour and bread crumbs with gluten-free bread crumbs. The order of flour, egg and bread crumbs remains unchanged.
Sprinkle thinly with oil and cook at 200 degrees Celsius, turn once. The shell becomes crispy, but soufflates less than in hot fat.
Nutrition per serving
620kcal
34.0 gCarbohydrates
38.0 gProtein
34.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about German-style schnitzel
A real Viennese schnitzel is made of veal. Schnitzel Viennese style refers to the same classic dressing, but here on thinly knocked pork.
The crumbs were probably pressed on or there was too little hot fat in the pan. Loosely pan and fry the schnitzel floating under pans.
Keep a wooden spoon handle in the fat: When small bubbles rise immediately, it is hot enough. Smoking fat is already too hot and should cool.
Place finished schnitzels side by side on a lattice in a 90 degree hot oven. Do not stack and do not cover, otherwise the enclosed steam distils the dressing.
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