Wiener Schnitzel

 

Prep Time:

15 mins

Cook Time:

15 mins

Additional Time:

1 hr

Total Time:

1 hr 30 mins

Servings:

4

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 

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: 

1. Pound the cutlets to ¼-inch thickness. 
2. Dip the cutlets in flour, then shake off the excess. 
3. Mix the eggs, cheese, milk, and seasonings in a bowl. 
4. Dip the cutlets in the egg mixture, then coat with bread crumbs. 
5. Refrigerate the coated cutlets for one hour or up to overnight. 
6. Cook the breaded cutlets until brown and transfer to a SERVING PLATTER 
7. Drizzle with pan juices and garnish with lemon slices. 

How to Store 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. 

Ingredients

• 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

1. Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of A MEAT MALTERt to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.

   

   
   

2. Beat eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together in a shallow bowl until combined. Place bread crumbs on a plate.

   

   
   

3. 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.

   1. 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

   2. 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.

      

      Editor's Note:

      Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.