From Wiener to Jäger: Uncovering the Various Types of Schnitzel

Curious about the various types of schnitzel that are out there? Check out this post for different types of schnitzel you can try in Germany!

When it comes to schnitzel in Germany, many foreigners are familiar with this type of dish while others may not be too familiar with its history. The dish is heavily associated with Germany and Austria, ingraining itself in both national identities. However, many countries around the world are a fan of this dish. Each country has its cultural stamp on it and they each have different origins.

So, if you’re curious to know what types of Schnitzel are in Germany, you’ve come to the right place. This post alone uncovers the various types of schnitzel you can try there as well as what makes them unique.

Wienerschnitzel (Wiener Schnitzel)

Known as the most famous kind of schnitzel, Wienerschnitzel is a slice of veal that’s pounded thinly, breaded, and fried with a generous amount of lard. It is Austria’s national dish and a specialty of Viennese cuisine. Viennese is the German word for “wiener” but its origins are possibly from Milan, Italy.

Here are the steps you can follow to make the dish:

1. Pound the veal thinly with a meat tenderizer
2. Dip it in flour, eggs, and breadcrumbs
3. Fry the veal until it’s golden brown

The dish is also traditionally served without sauce but it’s common to eat it with french fries, potato salad, or potatoes. A lemon slice is also sometimes added to the dish for garnish.

Jägerschnitzel (Jager Schnitzel)

Known as the German word for ‘hunter’s cutlet’, Jägerschnitzel is a type of schnitzel that’s topped with creamy or brown mushroom sauce and served breaded or unbreaded in Germany. It can be made with roasted veal or a pork cutlet and it even has an East German variation that uses a breaded slice of Jagdwurst (chasseur sausage), Spätzle noodles, and aromatic tomato sauce.

Here are the steps to prepare the dish classically:

1. Roast the unbreaded veal cutlet in butter
2. Soak the shallots in white wine for the sauce
3. Cook the shallots in tomato sauce mixed with sliced mushrooms, chanterelles, and morels
4. Plate the roasted veal cutlet and tomato sauce on a plate

Zigeunerschnitzel (Gypsy Schnitzel)

Known as the politically incorrect schnitzel, Zigeunerschnitzel is a type of schnitzel that’s not usually prepared by home cooks in Germany. It’s a bell pepper schnitzel that’s smothered with spicy pepper sauce and topped with roasted onions, bell peppers, and mushrooms. It’s something you can order at a restaurant in Germany but its name has been under some controversy.

This is because some Gypsies in Hannover, Germany filed a discrimination complaint against the dish name. They thought naming the dish after the German word Zigeuner was offensive since it’s the same word the Nazis used to address the gypsies. Now, the dish is called Balkanschnitzel in Hannover since they were able to get the original name banned.

So, if you’re planning on ordering Zigeunerschnitzel at a German restaurant, keep an eye out. The dish may be under a different name unless the owner is insensitive.

Rahmschnitzel (Schnitzel with Creamy Gravy)

Rahmschnitzel is a type of schnitzel that’s smothered with rich and creamy sauce. Breaded and pan-fried pork or veal cutlets are primarily used to make the dish and they can be served unbreaded as well.

The origin of its name comes from the German word “rahm” which translates to “cream” in English. So, in other words, the creamy sauce makes the dish unique since the cutlets are made the same way as the Jägerschnitzel.

Here are the steps you can follow to make the dish:

1. Tenderize the meat and season it with salt and pepper
2. Dip the cutlets in flour, beaten eggs, and breadcrumbs
3. Fry the breaded cutlets in butter until they’re golden brown and crispy
4. Prepare the sauce by sauteing onions and garlic
5. Add heavy cream and chicken broth to the sauce
6. Simmer the sauce until it thickens
7. Plate the fried cutlets and the creamy sauce over them
8. Garnish the dish with fresh parsley and serve hot

The dish is also traditionally served with spaetzle (soft egg noodles), potato salad, or red cabbage, creating a harmonious blend of textures and flavors.

Paniertes Schnitzel (Breaded Schnitzel)

Paniertes Schnitzel is a type of schnitzel that’s made from pork and breaded with breadcrumbs. There are many different kinds of variations of this dish that include different meat as well as a vegan version with tofu or vegetables.

This dish is typically as classic as you can get when you’re trying schnitzel and many Germans agree. Here are the following steps you can follow to make the dish:

1. Dip the meat cutlets in flour, beaten eggs, and breadcrumbs
2. Fry the breaded cutlets in a large skillet over medium-high heat with oil or butter
3. Wait until the cutlets are crispy which will take about 3 minutes per side
4. Plate the cutlets on a dish once they have the desired texture and color

Zwiebelschnitzel (Baked Schnitzel with Onion Sauce)

Zwiebelschnitzel is a type of schnitzel that’s not fried at all! It’s a kind of schnitzel casserole dish where the schnitzels are browned in a pan instead of breaded. Afterward, they are then baked in a baking dish with a cream/wine/onion sauce and topped with cheese.

Traditionally, the casserole is also served with a starchy or a vegetable side dish. These side dishes include but are not limited to kroketten (German tater tots), spaetzle, french fries, rice, or a mixed salad.

So, if you want to impress your German friends with this dish at home, I highly recommend watching this video:

Bierschnitzel (Baked Schnitzel with Beer Sauce)

Ideal for Oktoberfest parties, Bierschnitzel is a type of schnitzel that’s made for all beer and cheese lovers out there. It’s a delicious casserole dish that’s made with tender meat cutlets covered in beer sauce and topped with cheese. This all gets baked into the oven once the casserole is assembled, leaving you with beer-brined schnitzel that will blow your taste buds away.

However, if you’re not looking to make a casserole and just want to brine your schnitzel in beer, feel free to follow this recipe. The meat will still be tender and juicy regardless, putting you in the Oktoberfest spirit.

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Overall, I hope you enjoyed this post on the various types of schnitzel you can have in Germany! Please let me know in the comments down below which type of schnitzel intrigued you the most. I would love to hear from you! 🙂

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