Schnitzel (Recipe)

Schnitzels are eaten all around the world, but the origin of this dish is from Germany. It’s so simple to make and you can plate it with some potatoes and salad or even put it into a sandwich. To me, it’s best when it’s made fresh and crispy. So how to make a basic schnitzel:


  • Chicken
  • Flour
  • Eggs
  • Milk
  • Bread crumbs
  • Salt
  • Freshly ground pepper
  • Oil

Start by taking a piece of meat and pounding it with a wooden or metal mallet. This is to help tenderize the meat and make it thinner. If you like, you can do this in between two sheets of saran wrap or wax paper so that the juices don’t fly everywhere.

Pound the Meat with a Mallet

You will then need to prepare three dishes: prepare a shallow dish with flour, salt and some pepper. Then, prepare a second dish (deep enough so the egg doesn’t overflow) with an egg, bit of milk, salt and pepper. Whip the ingredients together so that it is thoroughly mixed. On the third plate, spread some bread crumbs to form the crust of the schnitzel with some more salt and pepper.

Prepare the Egg Mixture, Flour (Unpictured) and the Breadcrumbs

Take your piece of chicken and season it with some salt and freshly ground pepper. Dunk it into the egg mixture on both sides, then coat it with some flour and then breadcrumbs.


Pan Frying the Schnitzel

Add some oil into a medium heated pan and fry the prepared chicken.When it has browned nicely on one side, flip it over and cook it on the other side.


When both sides have been cooked, put it aside on a plate and cook the remaining pieces of meat.

Chicken Schnitzel

I ate this for lunch with some ketchup and salad, but it would be equally tasty with some BBQ sauce or even just a bit of fresh lemon juice. And once you perfect the basic schnitzel recipe, you can start to experiment by adding other ingredients like garlic, paprika, etc. or replace the bread crumbs with other interesting coatings like panko crumbs or maybe even cereal-based crumbs. Mahlzeit!


2 Comments Add yours

    1. Rini says:

      Thank you 🙂


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