Munich Schnitzel (Münchner Schnitzel)
Münchner Schnitzel Say it: MEWNKH-ner SHNIT-sel
Münchner Schnitzel is Munich’s tangy answer to the classic Wiener Schnitzel: a thin veal cutlet brushed with Bavarian mustard and horseradish, then breaded and fried until the crust is crisp and deep golden. It is a sturdy restaurant and beer-garden dish, often served with warm potato salad and a lemon wedge. The mustard and horseradish melt into the coating as it cooks, giving each bite a gentle sharpness that cuts through the buttery crust. Simple, hearty and unmistakably Bavarian.
Munich Schnitzel (Münchner Schnitzel)
Münchner Schnitzel
Pronounced MEWNKH-ner SHNIT-sel
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the veal cutlets dry with paper towels. Place each between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4 inch (6 mm) thickness; season both sides with salt and pepper.
In a small bowl, stir together the mustard and horseradish. Spread a very thin, even film over both sides of each cutlet, using it all.
Set up three shallow dishes. one with the flour, one with the eggs beaten with a pinch of salt, and one with the breadcrumbs. Dredge each cutlet in flour and shake off the excess, dip it in egg, then press it firmly into the breadcrumbs so the coating is complete.
Heat the clarified butter in a large heavy skillet over medium-high heat until it shimmers but does not smoke, about 350°F (175°C). Fry the cutlets in batches without crowding, 2 to 3 minutes per side, until deep golden brown and crisp at the edges.
Transfer to a paper-towel-lined plate and keep warm while frying the rest. Serve immediately with lemon wedges.
Regional variants
Pork cutlets are a common home substitute for veal; the mustard-horseradish coating stays the same. Some cooks add a little grated lemon zest to the breadcrumbs for a brighter note.
Cook's notes
- Clarified butter gives the most traditional flavor and tolerates the high heat needed for a crisp coating; vegetable oil works if you prefer.
- Keep the mustard-horseradish layer thin, or the breadcrumbs can become soggy rather than crisp.
- Fry the cutlets right after breading and do not overcrowd the pan, so the crust stays golden and crunchy.
Serve with
Warm German potato salad, cucumber salad, and a cold beer or dry Riesling.
Make ahead and storage
Best served immediately; leftover schnitzel can be refrigerated for up to 2 days and reheated in a 350°F (175°C) oven until crisp, though the coating softens.
