12 Variations of Schnitzel or Mmmm… Pork for Every Month Recipes

12 Variations of Schnitzel or Mmmm... Pork for Every Month Recipes

Since moving to Germany, I have discovered that my Mom’s version of Wiener Schnitzel just doesn’t exist in the real world. Seriously, I have no idea where she learned or made up that recipe, but there are so many variations on this delicious dish and yet hers is not one of them!  You see, making the schnitzel is one thing; it’s pretty straight forward. Measure, cut, pound, fry, and serve, but the magic happens when you start developing toppings or better yet, fillings, for your schnitzels.

Maybe you’ll have some time for cooking.  We’d love for you to try some of these schnitzel variations.  Let us know what you think!

What you do with your schnitzel after it is cooked is also up to you. That traditional Wiener Schnitzel is served on the plate with a slice or two of lemon, a sprig of parsley, and serving of potato (usually potato salad or french fries) on the side. Other schnitzel options include a variety of sauces, most cream based and featuring some kind of mushroom. There’s Jaegerschnitzel, covered in a brown, gravy-like mushroom sauce; Zigeunerschnitzel, with its sauce of tomatoes, bell peppers, and onion; Rahmschnitzel, a rich cream sauce, usually with mushrooms; Mexikanschnitzel, covered in jalapenos and cheese baked on top (uberbaecken); Hawaiischnitzel, add a slice of ham, pineapple, and cheese on top and bake in the oven; and so on, and so on…the possibilities are limitless!

Here are 12 of our favorite ways to make schnitzel, one for every month of the year.

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Parmagiana – or Italian Schnitzel

Parmagiana

This is a very popular schnitzel for kids as they love the cheesy pizza look that it sports.  It’s pretty tasty too.

4 prepared schnitzels
1 cup marinara sauce (see recipe below)
1 cup Mozzarella cheese, shredded
¼ cup Parmesan cheese, grated

After preparing the schnitzel top each with ¼ cup sauce, ¼ cup mozzarella, and 1 tablespoon Parmesan cheese. Place in 400°f oven until cheese is melted and starting to brown (about 10 minutes). Remove, plate, and enjoy with a side of pasta.

12 Variations to traditional German schitzel. Click here for recipes!

Marinara Sauce

2 tablespoons olive oil
1 small onion, finely diced
1 clove garlic, minced
2 cans (14.5 ounces) stewed tomatoes, crushed
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
1 bay leaf
salt and black pepper

Sauté the onions and garlic in olive oil in a sauce pan over medium heat until the onions are soft and transparent (about 5 minutes). Crush the stewed tomatoes and add them to the sauce pan (I crush the tomatoes by hand but a potato masher works just as well). Add the tomato paste, oregano, dried basil, sugar, and bay leaf and bring the mixture to a low boil, stirring occasionally. Salt and pepper to taste and reduce heat to simmer for at least 15 minutes, stirring occasionally.

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Spargel – White asparagus is a spring vegetable, so this is a great spring schnitzel.

Spargel

Spargel or white asparagus is one of Germany’s most loved produce.  In early spring, wooden huts spring up selling this seasonal favorite and many dishes are created just for it.  We also love spargel season and it goes extremely well as a schnitzel variation.  Yum!

4 prepared schnitzels
Hollandaise sauce (prepared)
12 white asparagus stalks (prepared)
4 thin slices of cooked ham, about ¼ pound (Virginia or Black Forest)
8 slices Emmental or Swiss Cheese (about ½ pound)

Hollandaise sauce can be purchased in a ready to use packet or a packet sauce mix. Either work just fine for this dish. Alternatively, you could prepare your own Hollandaise using your favorite recipe. Prepare the asparagus by peeling and then removing the  bottom inch of the stalk. Boil until soft in a large sauce pan of water with 1 tablespoon sugar and 1 teaspoon salt. Place one slice of ham on top of the fried schnitzel followed by three or four stalks of asparagus. Spoon two to three tablespoons Hollandaise sauce on top of the asparagus, then cover with two slices of cheese. Melt and brown the cheese in a 400°f oven (about 10 minutes). Serve with boiled new potatoes.

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Farmer’s or Bauern Schnitzel

Farmer’s or Bauern Schnitzel

This hearty rendition is one of my favorites, and will certainly tide you over for a good part of the day.

4 prepared schnitzels
4 eggs
8 slices Emmental or Swiss cheese (about ¼ pound)
8 slices bacon, cooked (about ½ pound)

First top the schnitzel with two slices of cheese and put in a 400° F oven for about 10 minutes. While the cheese is melting fry the eggs, sunny side up with very soft yolk. Remove the schnitzel from the oven, place 2 strips of bacon on top of the cheese then one fried egg on top of the bacon. Serve with bratkartoffeln (home fries).

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Mexican Schnitzel

Mexikan Schnitzel

Just what you might expect, this spicy number is perfect for leftovers and served either in a roll or a tortilla.

4 prepared schnitzels
1 cup sliced jalapenos (pickled jalapenos work just fine)
1 cup Colby-Jack cheese, shredded

Stack ¼ cup jalapeno slices on top of each schnitzel followed by ¼ cup of shredded cheese. Place in 400° F oven until cheese is melted and beginning to brown (about 10 minutes). Plate and serve with French fries.

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Greek Schnitzel

Greek Schnitzel

Feta cheese, olives, all the goodness of a full Greek meal all rolled into one spectacular dish!

4 prepared schnitzels
1 cup red onion, thinly sliced in rings (1 medium onion)
1 cup feta cheese, crumbled
1 cup olives, pitted and sliced

Stack ¼ cup feta, followed by the ¼ olives and then ¼ cup onion rings on top of each prepared schnitzel. Place in 400°f oven for 10 minutes. Serve with a dollop of tzatziki on the side.

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Gorgonzola (or you can use Blue Cheese) Sauce Schnitzel

Gorgonzola Schnitzel

Not for the faint of heart, this taste isn’t for everyone but I love it!

1 tablespoon butter
1 shallot, finely diced
1 clove garlic, minced
1 cup heavy cream
1 cup Gorgonzola cheese, crumbled

Sauté the shallot and garlic in the butter in a sauce pan over medium heat until light golden color. Add the cream and whisk gently while reducing for about 2 minutes. Turn the heat down to low and add the crumbled cheese. Continue gently stirring until cheese is melted. Pour ¼ of the sauce over each prepared schnitzel. I prefer this schnitzel served with French fries.

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Paprika or Hungarian Schnitzel

Zigeuner or Paprika Schnitzel

A schnitzel known by many names and extremely popular to boot.

4 prepared schnitzels
2 tablespoons olive oil
8 ounces mushrooms, sliced
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 tablespoon flour
1 cup chicken broth
1 can tomato paste (6 ounces)
1 large tomato, cubed
2 teaspoons  red chili paste
1 teaspoon sugar
salt

In a medium sauce pan on medium heat, sauté the mushrooms, onion, and bell peppers in the olive oil until soft and onions are slightly golden. Add the flour and continue cooking and stirring for another minute. Add the chicken broth, tomato paste, tomato, red chili paste, and sugar and bring to a slow boil. Reduce heat and simmer for 15 minutes to thicken. Top each prepared schnitzel with ¼ of the sauce. This schnitzel goes really well with mashed potatoes or even served over rice.

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Alsatian Schnitzel – known for the Alsace Lorraine Region of France

Alsatian Schnitzel

The sliver of land that is known as the Alsace is a mix of the best French and German cuisine, and this schnitzel is an homage to that talent.  It is by far my favorite!

4 prepared schnitzels
4 thin slices ham (Virginia or Black Forest)
1 cup crème fraiche or sour cream
2 tablespoons butter
1 large onion, sliced
4 slices Muenster Cheese (substitute with Emmental or Swiss if necessary)

Caramelize the onion in the butter over medium heat (about 6 minutes. Place 1 slice of ham, ¼ cup crème fraiche, ¼ of the caramelized onions, and 1 slice of cheese on each prepared schnitzel. Place in 400°F oven for 10 minutes. Serve with boiled new potatoes.

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Hunter’s or Jaegerschnitzel – Probably the most popular in the entire country of Germany.

Hunter’s or Jaegerschnitzel

Cream and mushrooms, who can ask for more?  It’s no wonder that this schnitzel is so popular!

4 prepared schnitzels
2 tablespoons olive oil
8 ounces mushrooms, sliced
1 shallot, diced
1 teaspoon whole grain mustard
2 tablespoon flour
¼ cup white wine
1 cup beef or veal broth
½ cup cream
1 teaspoon Worcestershire sauce
salt and black pepper

In a medium sauce pan on medium heat, sauté the mushrooms and shallot in the olive oil until soft and translucent. Add the mustard, and then the flour and continue cooking and stirring for another minute. Next add the wine and cook for an additional 5 minutes (any less and the sauce will still have an unpleasant wine taste). Stir in the broth and bring to a low boil. Reduce the heat, add the cream and Worcestershire and simmer gently for five minutes. Pour generously over prepared schnitzel. Serve with French fries or bratkartoffeln (homefries).

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Hawaiian Schnitzel

Hawaiian Schnitzel

Just what you expected….again kids love it!

4 prepared schnitzels
4 thin slices ham (Virginia or Black Forest)
8 rings of pineapple
8 slices Emmental or Swiss cheese

Top each prepared schnitzel with one slice of ham, two rings of pineapple and two slices of cheese. Place in 400° F oven until cheese is melted and beginning to brown (about 10 minutes). Plate and serve with French fries.

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Peppercorn Sauce or sometimes called Madagascar Schnitzel

Peppercorn or Madagascar Schnitzel

This dish is such a surprise; the sauce is amazing! It’s so hard not to lick it all up at the end; trust me.

4 prepared schnitzels

1 tablespoon butter
1 shallot, finely diced
1 tablespoons peppercorn mix (green and pink)
¼ cup port or sherry
1 cup cream
salt

Place the peppercorns in a ziploc bag and roughly crush them using a heavy skillet or mallet. Sauté the shallot in the butter until golden brown over medium high heat. Stir in the port and add the crushed peppercorns. Stir quickly and then add the cream, stirring until completely combined. You may have to lift the pan from the burner occasionally but continue heating and stirring until reduced to a thickened sauce that coats the back of a spoon. Serve over the prepared schnitzel with French fries.

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Traditional Cordon Blue

Traditional Cordon Blue

Another favorite, this schnitzel is oozing with ham and cheesy goodness.

4 thin slices ham, (Virginia or Black Forest)
4 thick slices Emmental or Swiss Cheese

Follow the methods for preparing the schnitzel with these exceptions. Pound the schnitzel out thinner and wider than usual, about ¼ inch thick. Place on slice of ham and one slice of cheese on one side of the pounded out pork then fold over to cover with the other side of the schnitzel. Use a tooth pick to hold the open side closed. Coat and bread the cordon bleu as you would a regular schnitzel then fry in the skillet on medium high heat for about 8-10 minutes on each side. Serve this with bratkartoffeln (home fries).

What is your favorite schnitzel?

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12 Variations to traditional German schitzel. Click here for recipes!

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12 Variations to traditional German schitzel. Click here for recipes!

 

 

20 Comments

  1. I can get all types of crumbed schnitzel in New Zealand (beef, pork, chicken). Thanks for all the recipes on sauces to put on top. I’ve always been rather plain about it (maybe some fried onions or nothing). I’m saving your page for my next schnitzel night.

  2. mmmmm now you’ve made me hungry for dinner and given me lots of ideas I had forgotten about! Schnitzel in Bavaria is rather plain as whats most common is Schnitzel “Wiener Art” and you don’t see anything like these on the menu. Now, when I lived in Heidelberg, there was a restaurant that had over 100 different ways to cook schnitzel! Saving this for later as a reminder! #wkendtravelinspiration

  3. I don’t eat pork. But I do eat ham, salami, and gyoza. I think I am like Homer Simpson.
    Lisa “I’m going to become a vegetarian”
    Homer “Does that mean you’re not going to eat any pork?”
    “Yes”
    “Bacon?”
    “Yes Dad”
    Ham?”
    “Dad all those meats come from the same animal”
    “Right Lisa, some wonderful, magical animal!””

  4. I really, really, really enjoy schnitzel, but it is surprisingly hard to find in restaurants in Central Texas — even though this place was settled by Germans. I was very pleased to find many German restaurants in Penang, Malaysia and often indulged in my love of schnitzel, especially jaegerschitzel. I will admit that I have not heard of the international versions like Greek, Mexican or Hawaiian. Looks tasty, though.

  5. I never had traditional schnitzel but my mom used to make veal parmagiana the way schnitzel is made in the video.
    How did Jim’s mom made her schnitzel ? I was expecting to see the recipe in this post about variations.
    Will you post it in the future ?

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