Zwiebelschnitzel is a delicious German schnitzel with a lusciously aromatic onion sauce.
The dish appears to be elaborate, but the recipe is simple and quick to prepare, and it is incredibly tasty.
While pork is often the first meat that comes to mind when hearing the word "schnitzel," this dish can be made with a variety of meats. You can get some ideas for meats to try out by looking at the recommendations I've included below.
If you love German schnitzel variations, you need to check out my list of the Top 15 Types of Schnitzel Variations That Everybody Loves.
As an alternative to making their own onion gravy, many German home cooks substitute Maggi's or Knorr´s prepackaged variety. However, with this recipe, you can make Zwiebelschnitzel from scratch in a healthier and tastier version that is still quick and easy to make.
Onions are called Zwiebeln in the German language. Die Zwiebel (singular f) or die Zwiebeln (plural f).
Click on the play button to learn how to say Zwiebel and Zwiebelschnitzel in German.
The ingredients for this tasty dish are surprisingly simple and inexpensive.
- pork cutlets or other meat choices
- paprika powder
- dried or fresh thyme
- garlic paste or fresh garlic
- all-purpose flour
- heavy cream
- sour cream
- white wine or chicken broth
- shredded cheese
See recipe card for quantities.
I used chicken tenderloins instead of schnitzel in these step-by-step instructions.
This dish can be made with a variety of meats. More ideas can be found by scrolling down to the substitutions.
Begin by preheating the oven to 400 degrees Fahrenheit. In a small bowl, combine spices and sprinkle on both sides of the meat. Fry in olive oil over medium heat until golden brown on both sides.
Place the meat into a greased casserole dish.
In a medium mixing bowl, combine heavy cream, sour cream, and wine or broth.
Finely slice the onions and fry them in the same skillet where you browned the meat.
Add the garlic and flour to the onions. Combine and fry for a couple of minutes.
Stir in the cream mixture and cook until it thickens.
Pour the gravy over the meat.
Sprinkle with shredded cheese and bake for 15 to 25 minutes at 400°F, depending on the thickness of your meat.
Optional: If you like spice powders, season the gravy with onion and garlic powder to taste before you pour it over the meat.
- Chicken - If you don't eat pork or simply want a change from the dish, chicken tenderloin and chicken breast are excellent substitutes.
- Turkey - Fresh turkey breast sliced thinly is a great alternative to other types of meat.
- Pork - The recipe also works well with pork shoulder and pork butt slices.
- Low Carb / Gluten free - To thicken the sauce, replace the flour with 1 teaspoon Xanthan gum. However, you can omit the thickener entirely and simply allow the sauce to thicken naturally by simmering before adding it to the casserole dish.
- Onions - The dish is usually made with yellow onions. However, red or white onions can be used to change the color and flavor intensity.
Change the flavor profile with these ideas:
- Spicy - Add some heat to the dish by mixing hot sauce or chili powder into the sauce. To ramp up the heat of the gravy, you may also add pickled banana peppers or jalapenos.
- Herbs - By changing the herbs, you can give the dish a new flavor profile. Use Herbs de Provence or an Italian herb blend instead of thyme. Both are excellent choices.
I enjoy this dish because it takes little time to prepare and produces few dirty dishes.
- cutting board
- large skillet
- cooking spoon
- casserole dish
All German main courses are traditionally served with a starchy and a vegetable side dish.
Kroketten, also known as German tater tots and spaetzle, are one of my favorite side dishes. However, the dish also pairs well with French fries, noodles, rice, and a variety of potato sides.
Try a mixed salad or broccoli, peas, carrots, or cauliflower as a vegetable side.
This German schnitzel dish can be stored refrigerated for at least 2-3 days. Zwiebelschnitzel also freezes very well and can be reheated in the microwave.
Spray the casserole dish with cooking oil. This will make clean up a lot easier.
- 2-3 pounds pork schnitzel or chicken tenders
- 2 tbsp. butter
- 1 ½ tsp. coarse Kosher salt or to taste
- 1 tsp. coarse black pepper or to taste
- 1 tsp. paprika powder or to taste
- 1 tsp. thyme, dried or to taste
- 3 onions large
- 1 tsp. garlic paste or two garlic cloves, finely chopped
- 1 tbsp. all-purpose flour
- 1 cup heavy cream
- ½ cup sour cream
- 1 cup white wine or chicken broth
- 1 cup Bergkäse, Swiss cheese or Gruyere, shredded or cheese of your choice
- Preheat oven to 400°F.
- In the meantime, rinse, clean and dry meat with a paper towel.
- Mix spices in a small bowl and sprinkle on both sides of the meat.
- Brown the meat on both sides in a large skillet over medium-high heat. The meat does not need to be fully cooked because it will finish cooking in the oven.
- Remove the meat from the pan and place it in a greased casserole dish.
- Mix heavy cream, sour cream and wine or broth in a medium sized mixing bowl.
- Peel and slice onions finely and fry them in the same skillet where you browned the meat.
- Fry the onions until golden brown.
- Add flour and garlic paste and cook for a few minutes over medium heat.
- Stir in cream mixture and simmer in the skillet for about 5 minutes, or until the sauce thickens.
- Pour sauce over the meat and sprinkle with shredded cheese.
- In a 400°F preheated oven, bake for 15-25 minutes.
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