top of page

Best German Beef Schnitzel

Prep Time:

30 minutes

Cook Time:

10 minutes





About the Recipe


  • 1 pound raw beef roast/steak (you can also use chicken, or pork)

  • Salt and pepper to taste 

  • 1 cup all-purpose flour

  • 2-3 large eggs (lightly beaten with oil)

  • 2-3 tablespoons oil (1 tablespoon per egg) 

  • 1 cup plain breadcrumbs or crackers (I prefer the breadcrumbs)

  • Oil (for deep frying. Use a neutral-tasting oil with a high smoke point)

  • Lemon juice

  • Mayonnaise and ketchup sauce (equal parts or to taste) for serving


  1. Thinly slice partially frozen meat against the grain into smaller pieces. 

  2. Pound meat VERY THIN with a flat mallet or meat tenderizer. The thinner the better. You should be able to see through the meat (and there may even be small holes).

  3. Lightly beat the eggs and the oil together.

  4. Season the flour mixture to taste with salt and pepper (or preferred seasoning).

  5. Place the egg mixture, the seasoned flour, and the breadcrumbs into three separate shallow bowls. 

  6. Dredge each individual piece of pounded meat, 1) first in the flour, 2) then the egg mixture, and 3) finally the breadcrumbs, making sure to coat both sides well.

  7. Deep fry, or fry in a pan with a liberal amount of oil immediately (enough that it nearly covers it), or the end product will be soggy.

  8. Make sure the cooking oil is hot enough (about 330 °F). You want to make sure that it starts to fry immediately and doesn’t just sit in the oil. 

  9. Fry until golden brown on one side and then turn to fry until golden brown on the other side. Because the meat is so thin, this won’t take very long, only about 2-3 minutes . 

  10. Transfer schnitzel to a large cookie pan with a rack and place in a warm oven until time to serve. Serve warm.

  11. Serve by drizzling with lemon juice, or with the mayo/ketchup mixture, or your favorite dipping sauce.

bottom of page