Plate each schnitzel and spoon the buttery sauce over or around it. Garnish with fresh chopped parsley and serve immediately.

Suggested Sides:
Buttered egg noodles

German potato salad

Mashed potatoes

Steamed green beans

Lemon wedges for brightness

Pro Tips for Perfect Schnitzel
Use fresh breadcrumbs or panko for a better crunch.

Clarified butter or a neutral oil (like canola or sunflower) works best for frying.

Don’t overcrowd the pan, as it lowers the oil temperature and makes schnitzels soggy.

Deglazing the pan properly is key to building the depth of the butter sauce.

Rest schnitzels on a rack after frying to maintain crispness.

Variations on the Recipe
Add Parmesan to the Breadcrumbs: For an Italian flair.

Make it Spicy: Add chili flakes or cayenne to the breading.

Swap the Protein: Try chicken or veal instead of pork.

Try a Mushroom Cream Sauce: Add sautéed mushrooms to the pan before the cream.

Make it Gluten-Free: Use gluten-free flour and breadcrumbs.

Pairing Suggestions
Wines:
Dry Riesling

Grüner Veltliner

Chardonnay (unoaked)

Pinot Blanc

Beer:
Pilsner

Hefeweizen

Kölsch

The acidity and crispness of these beverages cut through the richness of the sauce and complement the fried schnitzel beautifully.

History and Cultural Background