Schnitzel and spaetzle are the ultimate German comfort food. Indulge in the savory and satisfying flavors of this delicious schnitzel and spatzle recipe. Imagine biting into a crispy, tender schnitzel, paired with the comforting and authentic taste of Swabian spatzle. Einfach lecker!
This traditional German dish is beloved by families everywhere, and is sure to bring joy to your taste buds. Follow along as I guide you through the steps to recreate this classic Gasthaus dish in your own kitchen.
If you're in the mood for some more delectable German comfort food, give this authentic German sauerbraten recipe with homemade kroketten a try! This hearty and flavorful dish is sure to satisfy your cravings for all things classic and delicious.
German Pork Schnitzel Ingredients
You only need a few ingredients to make a delicious crispy schnitzel that will be the highlight of your family dinner.
Pork meat: In Germany, schnitzel is usually made with pork. But chicken and turkey are also great and budget-friendly meat choices.
Flour: The flour helps the egg to cling to the meat. But if you want to avoid gluten, you can leave it out.
Egg: The egg is whisked up with a little bit of milk and helps the breading stay in place.
Bread Crumbs: The bread crumbs will give the schnitzel its perfect golden appearance. You can also use Panko or a low carb friendly alternative instead.
Seasoning: The secret to a flavorful schnitzel is the marinade. I mix mustard, paprika powder, salt, pepper, and garlic paste and brush this on the schnitzel.
Lard: You can use different fats to fry schnitzel. To get a golden brown result, it is important that the schnitzel "swims" in the grease. Traditionally, lard or clarified butter is used, but in a pinch, you can also use oil plus butter.
See recipe card for quantities.
Flour: Simple all-purpose flour can be used to make spaetzle. But you can also opt for other flours, like spelt or bread flour.
Eggs: The quality of your spaetzle depends on the eggs you are using. High-quality eggs with a lot of flavor and richness will create the perfect spaetzle experience.
Water: Use filtered water or better mineral water for the best results. The additional shot glass of water brings the spaetzle texture to another level. Some recipes for spaetzle call for milk instead of water. But traditionally, water is used.
Seasoning: Traditional spaetzle doesn´t need a lot of seasoning. Salt, pepper, and nutmeg are the classic seasonings. But you can also add finely pureed herbs for a flavor boost. If you would like to try another flavor variation, check out my spinach spaetzle recipe.
See recipe card for quantities.
How To Make Schnitzel
This is a quick guide that shows how to make schnitzel. In my German schnitzel post, you'll find more information and tips for the schnitzel-making process.
Step 1 - Meat Prep: Pound the pork cutlets to a ¼-inch thickness between two layers of plastic wrap.
Step 2 - Seasoning: Mix the marinade and brush it onto the schnitzel.
Step 3 - Breading: Bread all schnitzel before you start frying.
Step 4 - Frying: Fry the schnitzel until golden brown.
How To Make Spaetzle
Making spaetzle dough is easy as pie! All you have to do is combine all the ingredients and mix them together. For specific steps, check out the recipe. When it comes to shaping the spaetzle, you have a few different options:
Variation 1 - Handmade: The traditional way to make spaetzle is to scrape the dough from a board directly into the simmering water.
Variation 2 - Spaetzle Press: The spaetzle press makes making the delicious German noodles a breeze. It works like a potato ricer but has larger holes.
Variation 3 - Spaetzle Grater: The spaetzle grater is a quick and easy way for the whole family to make spaetzle, as even small children can help.
Variation 4 - Spaetzle Scarper: Scraping the spaetzle into the water mimics the traditional method but is far more convenient.
You will these following kitchen utensils:
- meat mallet
- small bowl
- 3 deep dishes
- large pan
- measuring cups and spoons
- large bowl and a large wooden cooking spoon OR
- stand mixer bowl with paddle attachment
- large pot
- spaetzle maker
- slotted spoon
How to Serve
If you're looking to switch things up with your schnitzel game, be sure to check out my post on the best schnitzel sauces! There are so many delicious and unique options to choose from, you'll be spoiling yourself with all the tasty possibilities. From creamy mushroom to tangy mustard, there's a sauce for every schnitzel lover's taste. Give them a try and see which one becomes your new favorite!
If you want to enjoy your schnitzel at its very best, serve it immediately after frying. But if you have leftovers, there are a few ways you can reheat them to keep them crispy and tasty.
One option is to pan fry them in some butter, make sure the pan is not too hot or reheat in an air fryer for a couple of minutes. Avoid the microwave, as this will make the schnitzel sad and soggy!
Spaetzle can be stored in the fridge for several days and also freeze well. You can easily reheat spaetzle in the microwave or in a pan with butter.
All veggie and salad variations go well with schnitzel and spaetzle. My favorite sides dishes are carrots and peas and a German salad platter, both are great choices. In Southern Germany you will find schnitzel and spaetzle often served with a side of Swabian potato salad, Bavarian cucumber salad and brown gravy.
If you are planning a larger dinner, make the spaetzle a day in advance. This will make dinner way easier, and you will have more time to enjoy good conversations with family and friends.
Frequently Asked Questions
The word schnitzel basically only means "a slice". You can make schnitzel from all kinds of meat. While pork and veal are the most traditional choices, you can also use beef, chicken, or turkey. And for our vegetarian friends, eggplant and zucchini make for fantastic schnitzel alternatives. Schnitzel can be enjoyed either breaded or without breading, depending on personal preference.
Authentic German Schnitzel and Spatzle
- 6 boneless pork cutlets or boneless pork chops
- 2 tbsp. yellow mustard
- 1 tsp. salt
- ½ tsp. pepper
- 1 ½ tsp. paprika powder
- 1 egg
- 1 tsp. milk
- ¾ cup flour
- 1 ½ cup bread crumbs
- 3 tbsp. lard or neutral vegetable oil
- 3 tbsp. butter
- 4 cups flour
- 5 eggs room temperature
- ⅔ cup (sparkling) water up to ¾ cup of water depending on the flour you use
- 1 tsp. salt
- ¼ tsp. nutmeg
- 1 pinch white pepper optional
- Rinse the pork chops and pat them dry with a paper towel.
- Pound the meat between two layers of plastic wrap to about ¼-inch thickness.
- Add mustard, salt, pepper and paprika powder to a small bowl and mix well. Brush the schnitzels on both sides with the marinade. (If you don't like mustard, simply season the schnitzels with salt, pepper, and paprika powder on both sides.)
- Add flour and bread crumbs each to a deep plate. To a third deep plate add the milk and the egg and whisk together.
- Lightly coat the schnitzels with flour and shake off the excess.
- Then dip the meat into the egg mixture.
- Finally, cover the schnitzel in the bread crumbs. Pat the bread crumbs lightly into the schnitzel, do NOT press them in.
- In a large pan heat lard and butter over medium high heat and fry the schnitzel on both sides until golden brown.
- Transfer the schnitzel to a plate lined with paper towels to soak up the excess fat. For the best taste, serve immediately or keep warm until serving.
- Add flour, nutmeg and salt to a stand mixer bowl and blend.
- Add the eggs and mix on a medium-low setting until well combined.
- Slowly add the water and mix well until the batter is smooth and shiny.
- Allow the batter to rest for about 5 - 10 min. In the meantime, heat water in a large pot.
- Stir dough one more time.
- Add about 1 ½ tbsp. salt to the boiling water.
- Press about ⅓ of the batter through a spaetzle maker or strainer.
- Wait until spaetzle float to the top, then let them cook additional 2 – 3 minutes.
- Now scoop them out with a mesh skimmer or slotted spoon into a strainer.
- Repeat until all batter is used.
- Toss them in melted butter directly before serving.