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Schnitzel Recipes: Wienerschnitzel and Assorted Meat Schnitzels

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Pork Schnitzel with Potato Salad

Pork Schnitzel with Potato Salad

The word schnitzel is almost always associated with Wienerschnitzel, the classic Austrian dish. Wiener means Viennese (Vienna being the capital of Austria) and schnitzel means meat cutlet, or escalope. It is from veal that Wienerschnitzel is traditionally made but it is possible to make delicious schnitzel recipes from a wide variety of different meats. This page will feature a recipe for preparing Wienerschnitzel but will also look at other schnitzel recipe ideas, incorporating meats such as pork and turkey, which are commonly used to prepare schnitzels in Austria and Germany.

In most instances, the meat which is used in a schnitzel will be pounded to tenderise and shape it before it is cooked. It is worthwhile therefore looking at this process in the first instance, which will apply to all the recipes featured on this page. There are a couple of tips included below which help to make this process easier and improve the finished result.

Meat fillet is placed on a sheet of plastic wrap, seasoned and covered with a second sheet of wrap

Meat fillet is placed on a sheet of plastic wrap, seasoned and covered with a second sheet of wrap

Flour, egg and breadcrumbs are used to give the fillet its crunchy coating

Flour, egg and breadcrumbs are used to give the fillet its crunchy coating

Preparing the Fillet of Meat to Make a Schnitzel

The first tip for preparing a fillet of meat when making a schnitzel is to protect it with two sheets of plastic wrap when pounding. This helps to hold the meat together, especially with softer meats such as veal or poultry. The second tip is to season the meat prior to pounding it, as this quite simply helps the seasoning permeate through the meat and improves the final flavour.

Lay one sheet of plastic film on a chopping board and the meat fillet on top. Season with salt, pepper and any other herb or spice which may apply to the recipe before adding the second sheet of film. When pounding the meat, do not attack it as though hammering a large nail in to a stubborn piece of wood. Carefully and steadily pound the meat evenly until it is uniformly just over 1/4" thick.

The coating for the meat is fresh breadcrumbs but flour and beaten egg will be required to make the breadcrumbs stick. Per serving, you will require two heaped tablespoons of breadcrumbs, around a tablespoon of flour and one beaten egg. Pat the meat in the flour on both sides, draw it through the egg and pat on both sides in the breadcrumbs last of all. The flour makes the egg stick, which in turn makes the breadcrumbs stick. The schnitzel will then be fried in sunflower oil over a medium heat for a minute or two each side until golden.

Allow the schnitzel to rest briefly and pat dry on kitchen towel before plating.

Video Showing How to Fry a Schnitzel

Pork Schnitzel with Dill Buttered New Potatoes and Garlic and Sage Mushrooms Recipe

Frying pork schnitzel

Frying pork schnitzel

Button mushrooms and garlic clove

Button mushrooms and garlic clove

Austrian and German Cooking Explained and Made Easy - Schnitzels and Lots More Besides

Pork is a very common meat used in the preparation of schnitzels. This is pork loin steak and it will require slightly longer than other types of schnitzel to fry. You should allow circa three minutes each side.

Accompaniment Ingredients per Serving

Baby new potatoes as required
Small closed cup mushrooms as required
1 clove of garlic
Pinch of dried dill
Pinch of dried sage
Olive oil
Salt and pepper
Wedge of lemon for garnish


The potatoes should be washed but not peeled and added to some cold, lightly salted water. Put them on a high heat until the water boils, then reduce the heat to achieve a simmer for thirty minutes. Drain well before tossing in some butter and a generous pinch of dried dill.

The pork schnitzel should be put on to fry about halfway through the potato boiling period. The pan should be pushed to the side, off the heat, for the schnitzel to rest while the potatoes complete cooking and the mushrooms are cooked as below.

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The mushrooms should be wiped clean with a soft dry cloth or some kitchen paper but not washed. The garlic clove should be peeled. Bring about a tablespoon of olive oil up to a medium heat in a small saucepan. Grate the garlic in to the oil and fry for around a minute before adding the mushrooms and sage. Cook for two to three minutes, stirring frequently.

Wienerschnitzel with Mushroom Cream Sauce, Potato Salad and Braised Cabbage Recipe

Skins are rubbed off the cooked and cooled potatoes

Skins are rubbed off the cooked and cooled potatoes

Potatoes are quartered and added to a bowl

Potatoes are quartered and added to a bowl

Wienerschnitzel, potato salad and cabbage ready for the mushroom sauce

Wienerschnitzel, potato salad and cabbage ready for the mushroom sauce

Important Tip!

There are undoubtedly many people who will be tempted to use olive oil when braising cabbage and onion in this fashion.

By all means try it if you are so inclined but this author does not believe it works. If you don't want to use/can't get sunflower oil, try vegetable oil, or perhaps corn oil, at least on the first occasion you prepare the recipe. Olive oil overpowers the flavours of the cabbage and onion and the final effect is simply not the same.

Potato salad is a very common accompaniment to Wienerschnitzel , as is cabbage, usually in the form of Sauerkraut. Unfortunately, sauerkraut takes several weeks to prepare, the cabbage being cured in salt. You may wish of course to simply buy sauerkraut but this braised cabbage and onion is truly delicious.

Accompaniment Ingredients per Serving

7 or 8 small new potatoes
½ small white cabbage
½ small onion
1 tbsp low fat mayonnaise
1 tbsp frozen peas
Salt and white pepper
Sunflower oil for braising
Flat leafed parsley for garnish

1 large closed cup mushroom
2 fl oz double/heavy cream
Black pepper


The potato salad should be prepared first. Wash the potatoes but do not peel them and place them in to a pot of cold, slightly salted water. Bring to a boil, reduce heat and simmer for thirty minutes. Drain them well and submerge them in cold water for about fifteen minutes to cool. This process also allows the flesh to contract, loosening the skins. Rub the skins off with the ball of your thumb and discard. Quarter the potatoes and add them to a bowl.

While the potatoes are cooling, submerge the frozen peas in boiling water and simmer for three minutes. Allow to cool. Drain the peas and add them to the potatoes, along with the mayonnaise. Season with salt and white pepper, stir carefully but well, cover with clingfilm and refrigerate until required.

Cut any remaining core from the cabbage with a couple of diagonal cuts. Slice the cabbage and the onion. When the schnitzel is in the pan, bring a couple of tablespoons of sunflower up to a medium heat in a pot and add the cabbage and onion. Season with salt and pepper. Stir occasionally and cook for eight to ten minutes, while the schnitzel cooks and rests.

The mushroom sauce takes only a minute. Heat the cream gently in a saucepan and season with plenty black pepper and a little salt. Add the roughly chopped mushroom and stir through for thirty seconds to simply heat. Pour over the plated schnitzel.

Turkey Schnitzel with Sage and Onion Gravy, Homemade French Fries and Trimmed Green Beans Recipe

Potato is peeled, sliced and chopped to make French fries

Potato is peeled, sliced and chopped to make French fries

Preparing the sage and onion gravy

Preparing the sage and onion gravy

Turkey schnitzel with French fries and green beans

Turkey schnitzel with French fries and green beans

In the USA and the UK, turkey is very often considered to be a seasonal dish. Whether that be for Thanksgiving, or for Christmas, it is a great shame, as turkey is delicious at any time of year. Turkey schnitzel is fabulous and here it is served with a little bit of sage and onion, to help create a familiar feel...

Accompaniment Ingredients per Serving

1 medium floury potato
Handful of trimmed green beans
½ white onion
Pinch of dried sage
2oz butter
Olive oil
Salt and pepper


The French fries will require to be started in the first instance. Peel the potato, slice and chop it in to French fry strips. Dry them in a clean tea towel and deep fry in oil for around four minutes. Drain on kitchen paper, cover and allow to cool.

When the schnitzel is in the pan, melt the butter in a small saucepan. Add the sage and sliced onion, season and allow to simmer away on a very low heat, stirring occasionally, for about ten minutes.

When the schnitzel is cooked and resting, add the beans to some boiling, salted water for about three or four minutes only to blanch. At the same time, put the French fries back in to the hot oil for a further frying of three to four minutes.

Plate the schnitzel. Drain the beans and plate them alongside, before removing the fries from the oil, draining on kitchen paper and adding them to the plate. Carefully pour the sage and onion gravy over the schnitzel and serve immediately.

Thank you for your visit to this page about schnitzels and schnitzel recipes. I hope that you have found something which appeals and you will try schnitzel making at home.

Do note that in Austria and Germany, the schnitzels which will be served are likely to be considerably larger than those featured on this page and the size of your actual schnitzel is purely down to chef's discretion and diner appetite.

Any comments or feedback which you have may be left in the space below.


Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on August 12, 2015:

Sounds good, Kathie. Thanks for the idea.

Kathie on July 13, 2015:

For the cabbage and onion, I use butter, vinegar and brown sugar. People say it tastes like sauerkraut. Simmer in vinegar and brown sugar till tender. Add butter and fry, stirring often, till slightly browned. Then it is ready to serve.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on July 12, 2012:

Thanks, Ben. I do love schnitzel but I'm afraid I'm not a fan of Facebook! I hope the link may be useful to others.

ben on July 12, 2012:

if you love schnitzel like i do join the facebook fan page!

louromano on March 24, 2012:

Looking so testy.!!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 12, 2011:

Hi, Dave

Thanks very much for your visit and comment. Yes, schnitzels are prepared and eaten a number of different ways in Germany.

With regard to authentic German mustard, do you know that you can get it on Amazon? Thomy is a very popular brand of mustard in Germany - as is Kuhne - and they may be what you are remembering. There are a great many other options available, however, at realistic prices. Just go to Amazon's home page and search for "German mustard." There are loads of options.

Good luck in finding one you like and thanks again.

dave blankinship on November 12, 2011:


Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 01, 2011:

Hi, rjsadowski. Thanks for your comment. Yes, some of the schnitzels in Austria - and perhaps particularly Germany - can be big enough to feed an entire family. Quite a few times, I have been embarrassed to discover that even with the healthy appetite I do have, I have been unable to come close to clearing my plate.

rjsadowski on August 31, 2011:

Good article. When I was in Vienna about 30 years ago, the vienerschnitzel was literaly the size of a toilet seat. It came folded in half and stuck off of both sides of the plate

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 20, 2011:

Glad it turned out well, David. I can imagine that would be a beautiful drive.

Thanks for the visit and comment anginwu. I hope you do try a schnitzel for yourself.

Thank you, Sun-Girl. I promise that they taste even better than they look and I hope you find that out for yourself.

Sun-Girl from Nigeria on May 20, 2011:

Nice and wonderful recipes you actually shared in here that really made me to salivate.

anglnwu on May 19, 2011:

Looks delicious. I should try this sometime. Thanks for sharing.

Russell-D from Southern Ca. on May 19, 2011:

Gordon - last time I was at Augustiner, I learned the Keller had been sold and all the pictures of our shoot which lined the office wall had been dumped. However, one of the waiters recognized us and fed us to the full. It's a story in "A La Carte" Germany chapter. I haven't been back since we drove through the Danube Valley from Budapest down to Munich. Was that one wonderful drive. David

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 19, 2011:

That was certainly true about the leftovers, David. My last (and only - I think!) visit to the Augustiner Keller was during the World Cup of 2006 in Germany, when it was full beyond capacity. That sounds like quite an event!

Thank you, GardenCook. I hope that you enjoy the gravy - it really is easy to make - and any of the schnitzels that you try.

Sounds as though you enjoyed your trip, H.Kephart. I can certainly relate to that, in the Austrian/German part of the world. You are definitely so right about simple ingredients, which applies to every dish.

Thanks all, for visits and comments.

H.Kephart from United States on May 19, 2011:

I just came back from a tour overseas and I spent alot of time in Austria and Germany. Schnitzel is my favorite. Had the chance in Vienna to eat the zagat rated best Schnitzel in the world. It was sixteen inches wide and only cost ten Euro with some classic Bavarian potato salad. Your recipe looks great and most importantly simple. To many people try to over complicate this dish. Simple fresh ingredients is what it's about. Good article! Voted up and useful.

GardenCook from Northern Utah on May 18, 2011:

Great hub about schnitzel and its variations. The sage onion gravy definitely will be tried. Thanks for the inspiration.

Russell-D from Southern Ca. on May 17, 2011:

Think of all the good leftovers you had at the time. Though I worked often in Munchen my best memory was filming our own Oktoberfest at the Augistiner Keller, filling the garden with 5000 from the unemployment office for $20.00 and all the wurst and beer they could consume. Turned out to be a very successful campaign with other stops in Copenhagen, Kitzbuhel and a pub in England where Mrs. Marpole films were shot. Best time of my life and we sold a lot of beer in the States with the spots. David

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 17, 2011:

Hello, Simone

I am very familiar with the occasional drawbacks of vegetarianism, as my mother is vegetarian and I have therefore been familiar with it from my earliest childhood. When I was first learning to cook, I used to try to come up with vegetarian alternatives for my mother. I wonder if I could come up with a vegetarian schnitzel? No specific idea springs immediately to mind - but I'm definitely going to think about it and include anything I come up with here!

Thanks for the visit, the comment and the idea :)

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 17, 2011:

Hi, David

Yes, the schnitzel portions in Austria can be quite big but I have found them in general to be even bigger in Southern Germany. I remember one particular restaurant in Munich where although I loved the schnitzels and used to go to the restaurant every time I visited Munich, I don't think I once managed to clear my plate. Sadly, the restaurant changed ownership a few years back and not only were the schnitzels considerably reduced in size as a result, the quality was not the same either.

Simone Haruko Smith from San Francisco on May 16, 2011:

Goodness gracious. It is recipes like these that really make me question my sad, sad vegetarian ways.

Russell-D from Southern Ca. on May 16, 2011:

GH - in Austria Weiner Schnitzels sometimes so filled the plate there was not room for anything else; they came on side plates. I particuarly like it with a soft boiled egg splashed over it just before serving. If I can mix the egg and the mashed potatoes so much the sweeter. I enjoyed it throughout Austria, especially Salsberg. David Russell

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 16, 2011:

Hi, Tony

Yes, definitely worth trying. Surprised you never tried it in Germany, Hope you make up for it now! :)

Tony Mead from Yorkshire on May 16, 2011:

Hi Gordon

schnitzel is not something I've tried much of despite working in Germany for a couple of years. Time to give it a try maybe.



Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 16, 2011:

Sorry for placing temptation in your way, Susan! :) Good luck with the diet and I hope you are fully able to try out a schnitzel recipe really soon.

Thanks, Steph. I know a lot of people outwith Austria and Germany prefer something other than veal in their schnitzels. Pork is an excellent choice and I hope you try it cooked this way and enjoy it.

Stephanie Marshall from Bend, Oregon on May 15, 2011:

YUM!! Love schnitzel and I learned so much from your hub! I voted for pork, since I'm just not a veal gal. Rated up and awesome (I think they need a new category for delicious)!

Susan Zutautas from Ontario, Canada on May 15, 2011:

I knew I shouldn't have come to this hub. I started a diet a week ago and I am really hungry and reading and seeing the pictures have not helped. Everything looks DELICIOUS! Have bookmarked for the near future. Thanks so much.

Ancillotti from Brasil, Vitoria - ES on May 15, 2011:

You and your exotic recipes! This time it seems like it's nice, but I am Brazilian and I think I'll never get to pronounce that word "schnitzel". Good Hub and good pictures. Voted Up, beautiful and useful!


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