Recipes Cuisine European German Wiener Schnitzel 4.8 (205) 158 Reviews 19 Photos This wiener schnitzel is an easy German recipe and one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent! Submitted by Loves2CookinMN Updated on January 19, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 19 19 19 19 Prep Time: 15 mins Cook Time: 15 mins Additional Time: 1 hr Total Time: 1 hr 30 mins Servings: 4 Jump to Nutrition Facts Jump to recipe This authentic wiener schnitzel recipe is wonderfully flavorful and irresistibly crispy. What Is Wiener Schnitzel? Wiener schnitzel is a German dish of thin veal cutlets that are breaded and pan-fried. It’s one of the national dishes of Austria. Dotdash Meredith Food Studios What Is Wiener Schnitzel Made Of? These are the ingredients you’ll need to make this wiener schnitzel recipe: Veal: This recipe starts with 1 ½ pounds of veal cutlets. Flour and eggs: Dredging the veal in all-purpose flour and eggs ensures a perfectly crispy finished product. Cheese and milk: Add Parmesan cheese and milk to the egg mixture to add flavor and help lock in moisture. Seasonings: Season the wiener schnitzel with minced parsley, salt, pepper, and nutmeg. Bread crumbs: Use store-bought dry bread crumbs or make your own at home. Butter: Cook the breaded veal cutlets in butter on the stove. Lemon: Garnish the wiener schnitzel with lemon slices. How to Make Wiener Schnitzel You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade wiener schnitzel: Pound the cutlets to ¼-inch thickness. Dip the cutlets in flour, then shake off the excess. Mix the eggs, cheese, milk, and seasonings in a bowl. Dip the cutlets in the egg mixture, then coat with bread crumbs. Refrigerate the coated cutlets for one hour or up to overnight. Cook the breaded cutlets until brown and transfer to a serving platter. Drizzle with pan juices and garnish with lemon slices. What to Serve With Wiener Schnitzel A classic German schnitzel recipe deserves to be paired with a classic German side dish! For instance: Authentic German Potato Salad Gurkensalat (German Cucumber Salad) German Potato Dumplings (Kartoffelkloesse) Explore our entire collection of German Recipes for delicious inspiration. How to Store Wiener Schnitzel Store your leftover wiener schnitzel in an airtight container in the refrigerator for up to three days. Reheat in the oven or on the stove for the best results. Allrecipes Community Tips and Praise “I couldn't find veal so I've made this with pork loin,” says one Allrecipes community member.“Great recipe! The parsley and Parmesan make it really tasty.” “This was so delicious I can't wait to make it again,” raves Cathie Long. “Cooking it in the butter was like the best thing ever created. It was so delicious. I served mine with some pickled red cabbage on the side and some lemons. It was great. “I LOVE this recipe,” says EDDIE VALLEE. “My family loves this recipe! We can't make enough of it! I also use the breading/batter mix with other meats like chicken, fish, and have made country-fried steak with it. It's fantastic! Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 ½ pounds veal cutlets ½ cup all-purpose flour 2 large eggs 3 tablespoons grated Parmesan cheese 2 tablespoons milk 1 teaspoon minced parsley ½ teaspoon salt ¼ teaspoon pepper 1 pinch ground nutmeg 1 cup dry bread crumbs 6 tablespoons butter 4 slices lemon Directions Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess. Dotdash Meredith Food Studios Beat eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together in a shallow bowl until combined. Place bread crumbs on a plate. Dotdash Meredith Food Studios Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight. Dotdash Meredith Food Studios Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices. Dotdash Meredith Food Studios Editor's Note: Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. I Made It Print 381 home cooks made it! Nutrition Facts (per serving) 515 Calories 29g Fat 34g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 515 % Daily Value * Total Fat 29g 37% Saturated Fat 16g 78% Cholesterol 230mg 77% Sodium 782mg 34% Total Carbohydrate 34g 12% Dietary Fiber 2g 9% Total Sugars 2g Protein 29g 58% Vitamin C 11mg 12% Calcium 151mg 12% Iron 3mg 19% Potassium 376mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.