The Traditional Breading
For centuries, the breading used by housewives, cooks, and restaurants across Germany and Austria has been astonishingly simple. Its simplicity Isn't an accident — it’s the result of science, repetition, and generations of refinement for what Germans call their favorite dish and Austrians claim as their national treasure. I tend to complicate things and think that if I kick it up with spice or richness it is better.
The classic breading station contains only:
- flour
- eggs whisked with a splash of water
- fine white breadcrumbs
That’s it.
The key is to keep the flavors uncomplicated and neutral. Nothing is added to the flour, the egg wash, or the crumbs. No paprika, no garlic powder, no herbs. Anything that browns too quickly or interferes with the delicate crust will prevent the schnitzel from developing its signature soufflé effect — those tiny bubbles that lift and crisp the coating into something light, airy, and unmistakably Viennese.
Now Let's Set Up the Breading Station
“Mehl → Ei → Brösel”
This is the German term for
the proper breading sequence for Schnitzel
Flour then egg , then crumbs
Here is the breading station set up
2 large pans work well, and a mixing bowl.
Put the flour in one pan, the crumbs in another,
and
the egg mix in a large mixing bowl.
You can buy rectangular foil pans, use glass 13x9 baking dishes
or here are some breading pans that are made for this.
Let's bread this Schnitzel!
1. Dip it in the flour and coat both sides. |
2. Dip in the egg wash getting it well coated
3. put it in the bread crumbs and just make sure it is well coated on both sides.
Lay it on a plate and let it rest for a few minutes for the crumbs to set.
Now these are ready to fry.
Go Here for see how I like to Fry Schnitzel
“But not every kitchen had eggs, and cooks learned to adapt.”
When Eggs Are Expensive — or You Don’t Have Any
There have always been times when eggs were scarce, expensive, or simply not available. German and Austrian cooks adapted, and those adaptations still work beautifully today.
1. The No‑Egg Method (Historical)
Yes — you can make schnitzel with no eggs at all.
- Season the meat
- Dip in flour
- Dip in water
- Press into breadcrumbs (or cracker crumbs)
It creates a thinner, very crisp crust that has fed families for generations.
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2. Milk or Buttermilk
If you have milk but not eggs, you can use:
Both give a gentle tang and help crumbs cling surprisingly well.
3. Thicken the Liquid for Better Cling
Whether you’re using water, milk, or buttermilk, you can whisk in:
- a teaspoon or two of flour
This creates a thin batter that grabs the crumbs more evenly and gives you a thicker, more consistent crust. It’s a smart, practical trick used in many German and German‑American kitchens, You get a nice full bodied crust that is great when you are doing lots of Schnitzels or heartier ones like Chicken fried Steak. |
1. Mix the water or milk, and if you want some seasonings;
Worcestershire sauce, and spices like a teaspoon, of garlic and onion powder, pepper, paprika
together with the flour to make a thickened batter.
This will help it cling to the meat. Some folks use heavy cream in place of the milk, and cut down on the flour.
2. Dip the Schnitzel into the breading mix, flip it over and press the crumbs into the meat.
Place on a board or plate. Repeat and stack the schnitzels and let them sit for a few minutes before frying to let the breading set.
Go Here to learn how to Fry a Schnitzel Properly
Making a Pork Style "Wienerschnitzel".
Now you can use whatever sauce you want or serve it with
lemon and parsley for a Wienerschnitzel.
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An American Style Seasoned Breading
“This isn’t traditional schnitzel,
but it’s a beloved American variation that many people enjoy.”
This is a Schnitzel that is breaded simply with a seasoned flour.
Ingredients for flour breading:
1 cup flour
2 teaspoons salt or seasoned salt
1 teaspoon granulated garlic
1 teaspoon paprika
1 teaspoon black pepper
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Custom Breadings
“These variations show how schnitzel
continues to evolve while the classic method remains unchanged.”
You can use all kinds of crumbs in your schnitzel breading,
such as cornmeal, cornflakes, panko crumbs,
Tortilla Chip Breading
here is my Southwest Schnitzel that uses corn chip crumbs.
This breading uses crushed corn chips in the breading
Here is the recipe for Southwest Schnitzel.
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Spices to add to the breading.
Some suggestions are:
Curry Powder
Curry is a very popular spice in Germany and they use it for
lots of applications. Try it in your Schnitzel breading.
Put 1 teaspoon or so in the flour, or the dip,
Serve with curry catsup, like you would a currywurst.
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Pretzel Crumb Breading
Pretzel Crusted Schnitzel
Here I added crushed pretzels to the breading mix.
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Modern German Variations
As German tastes have evolved, so have schnitzel coatings. Today you’ll find recipes that include:
- curry powder (inspired by the popularity of Curry wurst)
- paprika
- mustard whisked into the egg wash
- cracker crumbs (a German‑American classic)
- panko for extra crunch
These are not’t part of the old Austrian canon, but they reflect the living, changing nature of German home cooking.
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