A crisp pork schnitzel served the Frankfurt way: cold Grüne Soße over or beside it, with fried potatoes. The collision of hot crumb and cold herb sauce is the whole point.

Vienna may own the schnitzel, but Frankfurt annexed it by sauce. The Frankfurter Schnitzel is pork rather than veal, pan-fried in butterfat and served with the city's cold seven-herb Grüne Soße, usually with halved boiled eggs and fried or boiled potatoes. Apfelwein taverns standardised the pairing in the 20th century as their kitchens grew from cheese-and-bread snacks into full menus, and it remains the single most ordered plate on Sachsenhausen's tavern strips.

Where to eat Frankfurter Schnitzel in Frankfurt

4 editor picks for Frankfurter Schnitzel in Frankfurt, ranked by editorial score. All Frankfurt signature dishes · Frankfurter Schnitzel across every city.

  • Apfelwein Wagner

    Order Grüne Soße with boiled eggs and fried potatoes, €14.50

    Apfelwein Wagner is the Sachsenhausen tavern Frankfurt sends first-timers to, pouring its own Ebbelwoi beside Grüne Soße plates daily since 1931.

    DetailsDirections

  • Gasthaus Zur Sonne

    Order Frankfurter Schnitzel with the seven-herb Grie Soß, then Apfelstrudel

    Gasthaus Zur Sonne has stood at the top of Frankfurt's Berger Straße for over 250 years, a half-timbered Bornheim tavern with a big chestnut garden.

    DetailsDirections

  • Zum Eichkatzerl

    Order The plate-covering schnitzel; portions here are a local running joke

    Zum Eichkatzerl on Dreieichstraße feeds Frankfurt oversized schnitzel and apfelwein in a garden courtyard away from Sachsenhausen's tourist lanes.

    DetailsDirections

  • Apfelwein Dax

    Order Schnitzel with green sauce; last kitchen orders at 21:45

    Apfelwein Dax on Willemerstraße keeps Sachsenhausen tavern hours seven days a week, feeding Frankfurt schnitzel and Grüne Soße until late evening.

    DetailsDirections

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Make it at home

Serves Serves 440 minIntermediate

Ingredients

  • 4 pork cutlets, about 150g each, pounded to 5mm
  • Flour, 2 beaten eggs, and fine breadcrumbs for the coating line
  • Clarified butter or neutral oil for shallow frying
  • 1 batch Grüne Soße, made ahead and chilled
  • 800g potatoes, boiled then pan-fried
  • Lemon wedges, salt, pepper

Method

  1. Season the pounded cutlets, then coat them through flour, egg and breadcrumbs without pressing the crumbs flat.
  2. Shallow-fry in generous hot fat, swirling the pan so the coating souffles, about 3 minutes a side until deep gold.
  3. Drain on paper, salt lightly, and serve at once with cold Grüne Soße and the fried potatoes.

Editor tip. Keep the sauce fridge-cold and the schnitzel pan-hot; the temperature contrast is the dish. Swirling the fat makes the crust bubble properly.

Common allergens: Gluten, Egg, Milk.