Do not press the breadcrumbs
Place the breadcrumbs loosely on the meat wetted with egg. A loose shell can stand out wavy when baking and remains airy.
German Recipe
German-style schnitzel
Thinly pat escalopes between foil, season with salt and pepper. Prepare flour, whisked eggs and crumbs. Flour escalopes one by one, rest through egg and place them loosely in crumbs. Bake in plenty of hot fat until golden brown, moving 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 Wiener Art succeeds
Flour escalopes one after the other, simmer through the egg and place them loosely in crumbs. Bake in plenty of hot fat until golden brown, moving the pan. Drain on paper and serve with lemon.
Quick Dinners
Dinner
Meat
German Recipes
Recipe
German-style schnitzel
Thinly pat the escalopes between foil, season with salt and pepper. Prepare the flour, whisked eggs and crumbs.
Ingredients
4 servings
Method
-
1
Knocking
Thinly pat escalopes between foil, season with salt and pepper.
-
2
Breadcrumb
Add the flour, whisked eggs and crumbs.
-
3
Breading
Flour escalopes one after the other, pull through the egg and place loosely in crumbs.
-
4
Fry in batches
Bake in plenty of hot fat until golden brown, moving 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 escalope should sizzle evenly at once when pickled. Too cold fat pulls in a breadcrumbs, too hot it browns before cooking meat.
Move pan while baking
Repeatedly run the hot grease over the top by gently swivelling it, which will souffle the breadcrumbs and give them an even colour all around.
Variations
How to adapt this recipe
Replace wheat flour with rice flour and bread crumbs with gluten-free crumbs. The order of flour, egg and crumbs remains unchanged.
Spray thin breaded escalopes with oil and cook at 200 degrees, turning once. The shell becomes crispy, but souffles less than in hot fat.
Nutrition per serving
620kcal
34.0 gCarbohydrates
38.0 gProtein
34.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about German-style schnitzel
A real Wiener Schnitzel consists of veal. Wiener Schnitzel refers to the same classic breading, but here on thinly sliced pork.
The crumbs were probably pressed or there was not enough hot fat in the pan. Bread loosely and bake the escalope floating under pan.
Hold a wooden spoon handle in the fat: If small bubbles immediately rise, it is hot enough. Smoking fat is already too hot and should cool down.
Place the finished cutlets side by side on a wire rack in the oven at 90 degrees. Do not stack and cover, otherwise the steam trapped in the oven will soften the breadcrumbs.
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