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

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

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It’s All About the Pork Schnitzel Sauce!

Since living in 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 the schnitzel toppings or better yet, fillings, for these amazing pork dishes!

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

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 (Hunter Schnitzel), covered in a brown, gravy-like mushroom sauce; Zigeunerschnitzel (Pepper Schnitzel), with its sauce of tomatoes, bell peppers, and onion; Rahmschnitzel (Cream Schnitzel), 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 baked in the oven; and so on, and so on…the possibilities are limitless!

Schnitzel Sauces and Schnitzel Topping Recipes

Parmagiana
Yield: 4 servings

Parmagiana

Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes

This Italian flavored schnitzel topping is perfect for kids and adults alike. It's almost like a pork pizza. The marinara sauce and melted mozzarella is a perfect topping.

Ingredients

  • 4 prepared pork schnitzels
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated

Instructions

  1. Mix mozzarella and parmesan cheese together.
  2. Take a prepared schnitzel and place on metal oven pan.
  3. On top of schnitzel put marinara sauce and cheese mixture.
  4. Bake in 400 degree oven until cheese is melted and starting to brown (about 8 minutes).
  5. Serve immediately with side salad and bread.
Quick and Easy Marinara Sauce
Yield: 4 - 6 servings

Quick and Easy Marinara Sauce

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This easy and versatile marinara sauce can be used with a variety of meals from our Parmagian sauce for schnitzel to a topping for pizza or flammkuchen. Kids will love it.

Ingredients

  • 2 Tablespoons olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 2 cans (14.5 oz.) stewed tomatoes, crushed
  • 1 can (6 oz.) tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basic
  • 1 teaspoon sugar
  • 1 bay leaf
  • salt and black pepper, to taste

Instructions

    1. 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).
    2. 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).
    3. Add the tomato paste, oregano, dried basil, sugar, and bay leaf and bring the mixture to a low boil, stirring occasionally.
    4. Add salt and pepper to taste and reduce heat to simmer for at least 15 minutes, stirring occasionally. The longer it simmers, the thicker and tastier it becomes.1/2 cu
Spargel (White Asparagus) Topping
Yield: 4 servings

Spargel (White Asparagus) Topping

Prep Time: 10 minutes
Total Time: 10 minutes

Spargel or white asparagus is one of Germany’s most loved products.  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!

Ingredients

  • 4 prepared pork schnitzels
  • Hollandaise sauce, pre-prepared or bottled
  • 12 white asparagus stalks, cooked or canned
  • 4 thin slices of ham
  • 8 slices of Swiss cheese

Instructions

Every ingredient should be prepared and ready to assemble. Place in oven baking tin and bake for 8 minutes or until cheese is melted. Serve immediately

Notes

Assemble the schnitzel as follows:

  • schnitzel
  • ham
  • Hollandaise sauce
  • 4 stalks spargel
  • 1 slice of each cheese

Farmer's or Bauern Schnitzel
Yield: 4 servings

Farmer's or Bauern Schnitzel

Prep Time: 5 minutes
Total Time: 5 minutes

Hearty and full of protein, this schnitzel traditionally is the perfect farmer's lunch. It's one of our favorites and will certainly keep you feeling full and happy all day.

Ingredients

  • 4 prepared pork schnitzels
  • 4 eggs
  • 8 slices of Swiss Cheese
  • 8 slices bacon, cooked

Instructions

    1. Top the schnitzel with two slices of cheese and put in a 400° F oven for about 8 minutes for melting.
    2. While the cheese is melting fry the eggs, sunny side up with very soft yolk or to your liking.
    3. 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.
    4. Serve with fried potatoes or french fries immediately.
Mexican Schnitzel Topping
Yield: 4 servings

Mexican Schnitzel Topping

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

Ingredients

  • 4 prepared schnitzels
  • 1 cup sliced jalapenos, canned works fine
  • 1 cup Colby-Jack cheese, shredded

Instructions

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 8 minutes). Plate and serve with French fries.

Greek Schnitzel
Yield: 4 servings

Greek Schnitzel

Prep Time: 10 minutes
Total Time: 10 minutes

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

Ingredients

  • 4 prepared schnitzels
  • 1 cup red onion, thinly sliced in rings, medium sized
  • 1 cup feta cheese, crumbled
  • 1 cup, kalamata olives, pitted

Instructions

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 8 minutes (optional- it gets a little melty). Serve with a dollop of tzatziki on the side with some pita bread.

Gorgonzola Sauce for Schnitzel
Yield: 4 servings

Gorgonzola Sauce for Schnitzel

Prep Time: 10 minutes
Total Time: 10 minutes

Gorgonzola, you love it or you hate it! We love it, and it really goes well with a breaded schnitzel. Try it.

Ingredients

  • 4 prepared schnitzels
  • 1 Tablespoon butter
  • 1 shallot, finely diced
  • 1 clove garlic, minced
  • 1 cup heavy cream
  • 1 cup Gorgonzola cheese, crumbled

Instructions

  1. Sauté the shallot and garlic in the butter in a sauce pan over medium heat until light golden color.
  2. Add the cream and whisk gently while reducing for about 2 minutes.
  3. Turn the heat down to low and add the crumbled cheese.
  4. Continue gently stirring until cheese is melted.
  5. Pour ¼ of the sauce over each prepared schnitzel. I prefer this schnitzel served with French fries.
Zigeuner or Paprika Schnitzel
Yield: 4 servings

Zigeuner or Paprika Schnitzel

Prep Time: 25 minutes
Total Time: 25 minutes

One of the most popular varieties of schnitzel in all of Germany. You will see it on almost every menu. It's definitely one of our favorites!

Ingredients

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

Instructions

    1. 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.
    2. Add the flour and continue cooking and stirring for another minute.
    3. Add the chicken broth, tomato paste, tomato, red chili paste, and sugar and bring to a slow boil.
    4. Reduce heat and simmer for 15 minutes to thicken.
    5. Top each prepared schnitzel with ¼ of the sauce. This schnitzel goes really well with mashed potatoes or even served over rice.
Alsatian Topping for Schnitzel
Yield: 4 servings

Alsatian Topping for Schnitzel

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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!

Ingredients

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

Instructions

    1. Caramelize the onion in the butter over medium heat (about 6 minutes).
    2. Place 1 slice of ham, ¼ cup crème fraiche, ¼ of the caramelized onions, and 1 slice of cheese on each prepared schnitzel.
    3. Place in 400°F oven for 10 minutes. Serve with boiled new potatoes.
Hunter's or Jaegerschnitzel
Yield: 4 servings

Hunter's or Jaegerschnitzel

Prep Time: 15 minutes
Total Time: 15 minutes

Cream and mushrooms, who can ask for more?  It’s no wonder that this schnitzel is probably the number one variation served in Germany. When I first moved here, it was the first I tried, and of course I kept eating everywhere I went.

Ingredients

  • 4 prepared schnitzels
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1 shallot, diced
  • 1 teaspoon whole grain mustard
  • 2 tablespoons flour
  • 1/4 cup white wine
  • 1 cup broth (beef or veal is best, chicken is ok, too)
  • 1/2 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • salt and pepper, to taste

Instructions

    1. In a medium sauce pan on medium heat, sauté the mushrooms and shallot in the olive oil until soft and translucent.
    2. Add the mustard, and then the flour and continue cooking and stirring for another minute.
    3. Next add the wine and cook for an additional 5 minutes (any less and the sauce will still have an unpleasant wine taste).
    4. Stir in the broth and bring to a low boil. Reduce the heat, add the cream and Worcestershire and simmer gently for five minutes.
    5. Pour generously over prepared schnitzel. Serve with French fries or bratkartoffeln (homefries).
Hawaiian Schnitzel
Yield: 4 servings

Hawaiian Schnitzel

Cook Time: 10 minutes
Total Time: 10 minutes

Just like you would imagine, it's just like a Hawaiian pizza with pineapple, ham, and cheese. It's definitely a fan favorite, especially for the under 20s.

Ingredients

  • 4 prepared schnitzels
  • 1 then slices ham (Virgina or Black Forest is best)
  • 4 rings pineapple
  • 4 slices Swiss Cheese

Instructions

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

Peppercorn or Madagascar Schnitzel
Yield: 4 servings

Peppercorn or Madagascar Schnitzel

Prep Time: 15 minutes
Total Time: 15 minutes

My absolute favorite topping, the spiciness from the peppercorns makes this schnitzel sauce just perfect. It's so good, you'll want to drink it right out of the serving dish.

Ingredients

  • 4 prepared schnitzels
  • 1 tablespoon butter
  • 1 shallot, finely diced
  • 1 tablespoon peppercorn mix (green and pink), crushed
  • 1/4 cup port or sherry
  • 1 cup heavy cream
  • salt, to taste

Instructions

    1. Place the peppercorns in a ziploc bag and roughly crush them using a heavy skillet or mallet.
    2. Sauté the shallot in the butter until golden brown over medium high heat.
    3. Stir in the port and add the crushed peppercorns. Stir quickly and then add the cream, stirring until completely combined.
    4. 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.
Cordon Bleu
Yield: 4 servings

Cordon Bleu

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Found in almost every restaurant throughout Germany, this schnitzel is a staple. It's great for dinner, but put it between some bread for leftovers, and it's heaven on a plate.

Ingredients

  • 4 prepared schnitzels
  • 4 thing slices ham (Virginia or Black Forest is best)
  • 4 thick slices of Swiss Cheese

Instructions

    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 traditionally served with schnitzel?

When you make schnitzels of any type at home there are a variety of things to serve as a side dish. I have seen everything from German potato salad to mashed potatoes, along with a vegetable and a salad. I would say that usually you will see some type of potato, more often french fries (pommes frites) or fried potatoes (bratkartoffeln). For vegetables, my favorite is the beans wrapped in bacon, but I’ve also seen a lot of peas.

Our Favorite Traditional Schnitzel Restaurants

Frankfurt – Restaurant Klosterhof
Berlin – Restaurant Nolle
Munich – Paulaner im Tal

We’d love for you to try making some of these schnitzel variations.  Let us know what you think! Also, we love finding great traditional food wherever we travel, and we try to bring home recipes. Check out all our food and recipes!

Pin Pork Schnitzel Toppings and Fillings for later!

12 Variations to traditional German Schnitzel. It's all about the schnitzel sauce.

 

12 Variations to traditional German schnitzel. It's all about the schnitzel sauce.

28 thoughts on “12 Variations of Schnitzel or Mmmm… Pork for Every Month Recipes

  1. Pingback: Easy Chicken Schnitzel Recipe - How to make Israeli Schnitzel [+Video]

  2. Tamara Steen says:

    My junior year of college was spent in Germany at the Phillips University. I came home with two very important things: the love of my life (an American stationed at the Frankfort air force base during the Vietnam War) and the love of all things Schnitzel. It has been 48 years since those days, but both the man and the Schnitzel are still among my favorite things. What a treat to open up this blog and find more Schnitzel recipes to try! I plan to start with the first one and work my way down the list. Thanks for the recipes!

  3. Danielle says:

    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 ?

  4. Michele {Malaysian Meanders} says:

    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. Paula McInerney says:

    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!””

  6. Lolo says:

    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

    • Jim Vail says:

      Yes, that is our one complaint about Bavaria, the lack of schnitzel variation. Still, if that’s the only only problem it can’t be bad, right!

  7. Rhonda Albom says:

    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.

  8. Reginia Cordell says:

    I was first introduced to schnitzel in 2014. I’ve been a fan ever since. There this restaurant in Budapest called Fatal that serves the most amazing schnitzel.

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