Authentic German Zwiebelschnitzel Recipe

Ingredients

  • 4 pork cutlets, about 6 ounces each
  • 2 large eggs
  • 1 cup of flour
  • 2 cups of bread crumbs
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 cup of vegetable oil
  • 2 large onions, sliced
  • 1 cup of beef broth
  • 1/2 cup of white wine
  • 1 tablespoon of butter
  • 2 tablespoons of chopped fresh parsley

Steps and instructions

  1. Season the pork cutlets with salt and pepper.
  2. Beat the eggs in a shallow dish.
  3. Place flour and bread crumbs in two separate shallow dishes.
  4. Dredge each cutlet in flour, then dip in beaten egg, and coat with bread crumbs. Set aside.
  5. Heat the vegetable oil in a large skillet over medium heat.
  6. Fry the cutlets until they are golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
  7. In the same skillet, add the sliced onions. Cook until they are softened and starting to brown, about 10 minutes.
  8. Add the beef broth and white wine to the skillet. Bring to a simmer, then reduce the heat to low.
  9. Return the cutlets to the skillet, nestling them in the onions. Cover and simmer for 15 minutes.
  10. Remove the cutlets from the skillet and place on a serving plate. Stir the butter into the onions and sauce in the skillet.
  11. Pour the onion and sauce mixture over the cutlets. Sprinkle with chopped parsley and serve.

Tools for making

  • Skillet - A large skillet is needed for frying the cutlets and cooking the onions.
  • Shallow Dish - A shallow dish is required for beating the eggs and coating the cutlets with flour and bread crumbs.
  • Tongs - Tongs are useful for flipping and removing the cutlets from the skillet.
  • Spatula - A spatula can be used for various tasks, such as transferring the cutlets to a plate and stirring the onions and sauce.
  • Whisk - A whisk is needed to beat the eggs and ensure they are well combined.
  • Knife - A knife is required for slicing the onions and chopping fresh parsley.
  • Cutting Board - A cutting board provides a surface for safely chopping and slicing ingredients.
  • Measuring Cups - Measuring cups are necessary for accurately measuring the flour, bread crumbs, beef broth, and white wine.
  • Measuring Spoons - Measuring spoons are needed for precise measurements of salt, pepper, and butter.
  • Serving Plate - A serving plate is used for presenting the cooked Zwiebelschnitzel.

Recipe variations

  • Use chicken cutlets instead of pork cutlets.
  • Replace the bread crumbs with crushed cornflakes or panko breadcrumbs for a different crust texture.
  • Try using different seasonings such as paprika, garlic powder, or dried herbs in the flour or bread crumb mixture.
  • For a gluten-free option, use gluten-free flour or breadcrumbs.
  • Make it vegetarian by using tofu cutlets or seitan instead of meat.
  • Add grated Parmesan cheese to the bread crumb mixture for a cheesy twist.
  • Add a squeeze of lemon juice to the sauce for a tangy flavor.
  • Top the schnitzel with a fried egg for an extra protein boost.
  • Add a tablespoon of mustard to the egg mixture for a tangy kick.
  • Serve the Zwiebelschnitzel with a side of creamy mashed potatoes or buttered spaetzle.

Recipe overview

Zwiebelschnitzel is a traditional German dish that is sure to impress at your dinner table. This hearty meal is comprised of pork cutlets, coated with a crispy breadcrumb mixture, and served with a rich onion gravy. This recipe is perfect for those who enjoy a good balance of flavors and textures in their meals. The process involves frying the cutlets to a golden brown, then simmering them in a savory broth with onions. The final touch of a buttery sauce and a sprinkle of fresh parsley brings this dish to a whole new level of deliciousness. Despite its impressive result, this recipe is quite straightforward and suitable for cooks of all levels. So, put on your apron and get ready to delve into the world of German cuisine with this delightful Zwiebelschnitzel recipe.

Common questions

  1. Can I use a different type of meat for Zwiebelschnitzel? Yes, you can use veal or chicken cutlets instead of pork cutlets for this recipe.
  2. What can I serve with Zwiebelschnitzel? Zwiebelschnitzel is commonly served with German potato salad, spaetzle, or mashed potatoes. It also pairs well with a fresh green salad or steamed vegetables.
  3. Can I make Zwiebelschnitzel ahead of time? While it is best to serve Zwiebelschnitzel immediately after cooking, you can prepare the cutlets and the onion sauce ahead of time. Keep the cutlets and sauce separately in airtight containers in the refrigerator. When ready to serve, reheat the sauce and warm up the cutlets in the oven before assembling and serving.
  4. Can I freeze Zwiebelschnitzel? It is not recommended to freeze Zwiebelschnitzel as the texture of the cutlets may change when thawed and reheated. It is best enjoyed fresh.
  5. Can I substitute wine with something else? If you prefer not to use wine, you can substitute it with additional beef broth or vegetable broth. This will still provide flavor to the onion sauce.

Serving dishes and utensils

  • Skillet - A large skillet is needed to fry the cutlets and cook the onions.
  • Shallow dishes - Two shallow dishes are required for coating the cutlets with flour, beaten egg, and bread crumbs.
  • Serving plate - A plate or platter to present and serve the cooked cutlets.
  • Spatula - A spatula or tongs for flipping and removing the cutlets from the skillet.
  • Whisk - A whisk to beat the eggs in a shallow dish.
  • Knife - A knife for slicing the onions.
  • Measuring cup - A measuring cup to accurately measure the flour, bread crumbs, beef broth, and white wine.
  • Spoon - A spoon to stir the butter into the onion and sauce mixture.
  • Chopping board - A chopping board to chop fresh parsley.

Origin stories

Zwiebelschnitzel, a dish hailing from the hearty kitchens of Germany, carries a rich history steeped in tradition. It is a variant of the famous Wiener Schnitzel, veering from the classic recipe by introducing onions and a flavorful sauce to the mix. The name itself translates to "onion schnitzel," paying homage to the key ingredient that sets it apart. The dish is a testament to Germany's love for onions, which are generously used across their cuisine, be it in soups, stews or the iconic bratwurst. The Zwiebelschnitzel, with its crispy meat cutlets smothered in a tangy sauce adorned with caramelized onions, encapsulates the essence of German homestyle cooking. As you savor this dish, you're savoring a piece of culinary history, a stroll down the cobbled streets of Bavaria, and a taste of the German love for hearty, warming meals.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.