Schnitzel Munich Style

Dave T.


In German-speaking countries, the term Schnitzel means cutlets, not just breaded fried ones. It can be pork, chicken, beef, veal or any meat in general, pounded out thin.
Munich style schnitzel is a variation on the Wiener Schnitzel prepared with horseradish and/or mustard before coating in flour, egg and bread crumbs. It can be served with mashed, fried or wedged potatoes and a green salad or vegetable. I do hope you will try and enjoy this as much as I did while I was in Germany in the late 70's


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1 Hr 15 Min
15 Min
Pan Fry


  • 2
    pork cutlets cubed or pounded out thin
  • 1 tsp
    mustard, spicy brown
  • 1 tsp
    horseradish sauce
  • 1 large
  • 1/8 c
    milk (i use butter milk)
  • 1/8 c
    bread crumbs
  • 1/8 c
    seasoned flour (i like kentucky kernel)
  • 3 Tbsp
    butter (for frying)

How to Make Schnitzel Munich Style


  1. Pound out or cube pork cutlets, season with salt and pepper
  2. Mix together horseradish and mustard and coat pork cutlets, allow to sit in fridge for at least 1 hour
  3. In separate dishes place bread crumbs and season flour, set aside. In a separate bowl mix together egg and milk
  4. Coat each cutlet with flour, then dip in milk and egg mixture then into bread crum mixture
  5. Pan fry in butter on medium low until golden brown on each side, serve with course brown mustard
  6. Recipe can be scaled up as needed


Printable Recipe Card

About Schnitzel Munich Style

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: German
Other Tags: Quick & Easy Heirloom

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