Wiener Schnitzel Recipe
(Breaded Veal Cutlet)

This German Wiener Schnitzel recipe is for what most people think of when they hear the word Schnitzel. The flour, egg, breadcrumb combination makes for a crisp and delicious crust on the meat. Although it is traditionally made with veal, cost and flavor have many cooks substituting veal with pork. Try both meats and see which one you prefer.

When ordering a Wienerschnitzel in a restaurant, it can be a real mystery as to what might actually arrive at the table. Even in Germany, I have received everything from rubbery 1/2-inch think slabs to thin wafers burnt to a crisp. To avoid either of these scenarios when preparing them at home, you must pay careful attention to the pound and the oil temperature.

When pounding the cutlets, I find it really simplifies clean up and helps prevent too much tearing of the meat to place the cutlet in a freezer bag while pounding. Then you really have to make some noise. Tapping the meat will not do. A 1/2-inch think cutlet should be pounded out until it roughly triples in size. Still, be careful not to over pound it and end up with something paper thin and see-through, as you will lose all texture in your Schnitzel.

When frying for this Wiener Schnitzel recipe, I suggest using enough oil or fat to cover the entire pan, but not so much that the cutlet is covered in oil while frying. We want to fry one side at a time. Keep in mind that the Schnitzels will absorb oil while frying, so use more in the beginning if you will be frying a large amount. If you find your pan is running dry and you still have cutlets to fry, add a bit more oil or fat and give it a minute or two to get up to frying temperature before placing the next breaded cutlet in the pan.

Wienerschnitzel Assembly

Standard Ingredients:

4 half-inch thick Veal or Pork Cutlets

1/2 cup Flour

1 large Egg

1 cup of Dry Breadcrumbs

4 Tbsp of Vegetable Oil

Salt and Pepper to taste

2 whole Lemons

Wiener Schnitzel Recipe Assembly


Trim and clean cutlets
Pound cutlets to 1/4 t0 1/8 inch thickness
Salt and Pepper cutlets lightly and set aside

Spread Flour on a dry plate or cutting board
Beat Egg in large shallow container
Spread Breadcrumbs on another dry plate or cutting board

Heat 6-8 Tbsp of oil in a large pan on med-high heat
Flour one cutlet on both sides
Flip floured cutlet in Egg
Cover Egged cutlet heavily in Breadcrumbs
Fry cutlet until browned (2-3 minutes per side)
Salt lightly while frying
Place cooked cutlets on paper towels to drain oil
Repeat process for each cutlet
Serve each cutlet with freshly cut lemon halves or quarters

Share your experience with this recipe?

Did you try this recipe for yourself? Help other visitors by sharing your tips, variations, and photos.

[ ? ]

Share your photos![ ? ]


Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

  •  submission guidelines.

(You can preview and edit on the next page)

Other Visitors' Experiences with this Recipe

Click below to see feedback and photos from other visitors...

Schnitzels Not rated yet
My mother used to create these with whatever she had in the fridge. Veal, pork and even chicken breast. My favorite was the chicken. It was made along …

air frying Not rated yet
to try a little healthier version, I have air fried/convection oven them with good results. using spray oil works well.

air frying Not rated yet
to try a little healthier version, I have air fried/convection oven them with good results. using spray oil works well.

Lemon and light brown gravy. Not rated yet
Ate this in Germany all the time . It was served with lemon which you squeezed on veal and served light waterlike brown gravy in a dish to dip meat if …

More Schnitzel Tips Not rated yet
My Oma, after breading schnitzels, would place them in the frig for at least 45 to 60 minutes. She said that helps keep the breading on when you fry them. …

cheese? Not rated yet
In Germany this would be served on a delicious roll with cheese... Any idea what kind of cheese it might have been?

Schnitzel Not rated yet
This works very well. I used a flavored breadcrumb mix,Italian, and also added 1/4 tsp of cayenne to kik it up. Very nice flavor.

Tips from a native German food lover  Not rated yet
Hi guys, I just wanted to add some tips. Trust a German native in love with German culinary and especially Schnitzel! Add some whipped cream to the …

Brings back memories Not rated yet
When I was stationed in Germany I remember the wonderful wienerschnitzel sandwiches that I could get from a vendor that stood outside the army post. I …

Click here to write your own.

From Wiener Schnitzel Recipe
Back to Schnitzel Recipes Page

Back to German Recipes Homepage

Share this page:
Want to add a link to this page to your site or blog? Here's how.

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.

Custom Search

Quick Links:

Paleo Cookbooks - Recipes for the Paleo Diet