German recipes? Ahhh, schnitzel

My husband and I lived in Germany a few years around the bicentennial and I learned to appreciate good schnitzel. Schnitzel can be made with most any meat, i.e.,
A schnitzel is a thin slice of meat fried in fat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meats are breaded before frying. The breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish escalope in France, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, the milanesa of Mexico, Uruguay, Paraguay, Argentina, Brazil, Venezuela, chuleta valluna in Colombia and chicken fried steak of the Southern United States.

I think I’ve covered the legalities so on with my take on schnitzel.

Barbara Schnitzel

chicken breasts, 2-4
1 C. Milk
1 C flour
salt and pepper
dill (any other spices that please you)
2 eggs whipped
1-2 C bread crumbs (or panko)
enough light oil to cover meat for frying (I use grapeseed oil
with a TB or 2 of butter)
lemon slices


Slice breasts to 1/2 inch thick & pound to 1/4-3/8 inch.
Rinse chicken in water and pat dry.

  • Dip prepared chicken in milk.
  • Add spices to flour and mix well.
  • dredge chicken through flour mix, covering well
  • Dip in egg mix
  • Cover well with bread crumbs
  • Heat oil/butter mixture to the point where wooden chopstick
    bubbles when dipped in oil. This will be perfect cooking temp.
  • Gently drop each schnitzel into hot oil be careful
    you don’t splash, the hot oil will burn, big time!.
  • Fry until golden brown, about 3 min. both sides.
    Drain well on paper towel, Serve with a piece of parsley and
    lemon slice/s on the side
    It takes a while to prepare but my family ate it as fast as I made it.
    I prepare a double recipe so I can freeze some cutlets uncooked
    for another time.

OOh, that looks nice @Garnet! Very yummy!


We are addicted to kotley schabowy here :joy: It’s so good, we do both a chicken and a pork version and they all go wonderfully with rice or potatoes :yum:

Thanks for the schnitzel recipe, @Garnet! :heart:


Many years ago, after I left cookery school I read about the origins of schnitzel.
Legend has it that was created by a woman sitting on it.
Do you think it’s true?
Recently I have discovered the joys of cooking with butter, better still Ghee.
Chefs will use butter first and add oil after to avoid burning the butter.
If Ghee is used, this doesn’t happen.
Butter gives a sweet and crispier result.
Oil will make the crust a bit grease if not done properly.
Stands the reason why some people, including myself would use paper to rap the schnitzel and absorve fat excess.
A schnitzel should be dry and crispy on the outside and juicy in the inside.
If you’d like to give it an exotic taste, use coconut oil. It has one of the highest cooking point. Great with chicken and veal.
Thanks for the recipe💕


Left Spain out😂.
Nowadays every breaded recipe has to use Japanese Panko crumbs?
Well, if you have the time and is an special occasion, make your own breadcrumbs with stale bread.
I have also found than using wheat flour with cornmeal you get a crunchier crust.
Using wholemeal flours( buckwheat, spelt), will give you a morish taste and a very nutritional schnitzel!


Oh Bri, I think I’ve found a new favorite food, love chicken and pork. Red meat is hard to chew and digest. So I stick with the white meat and the other white meat. YUM YUM