Wienerschnitzel Recipe -
Wienerschnitzel Recipe
  • READY IN hrs


Recipe by  

"This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 hr 30 mins


  1. Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
  2. In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
  3. Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.
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Reviews More Reviews

Most Helpful Positive Review
Aug 04, 2005

This recipe is very similar to the 1950's Luchow's astoundingly good. I make mine without the breadcrumbs, and with only one egg. Also, I do a sour cream mushroom gravy to go with it. Once the chops are removed from the pan to a warm plate, I saute mushrooms and shallots in a 2 tbsp of butter and a tbs or two of brandy, and stir in 2 tbs of fresh sour's a yummy finisher to this most delicious of recipes.

Most Helpful Critical Review
Sep 02, 2008

This was really easy to prepare and cooked up quickly too. My family just wasn't impressed though, they both rated this a 3. They offered no suggestions as to what would have improved this. My son ate his with plum sauce and liked it that way better that way. They thought this was dry and needed a sauce of some type. Thanks, I enjoyed preparing something new.

Dec 27, 2004

Nice good to put a drop or two of water between the veal and the plastic as it helps the meat to be able to spread. the 3 minutes a side depends on the thickness of the veal...the recipe implies about 4 oz cutlets, which can be easily pounded out to a thiness that would cook in that amount of time. But it has to be 1/4 of an inch or so to cook enough in this time so be advised you'll need thin veal to start, not veal chops or something.

Jan 31, 2007

Boy did we love this! Thanks to spiderfarmer for the topping tip (mushrooms, brandy & shallots), that really made it just perfection. My husband was most impressed.

Oct 13, 2010

So quick and simple to prepare, so beautiful and delicious. To give the veal some color interest I added the parsley to the bread crumbs rather than the egg mixture, then browned it in clarified butter so it wouldn't burn. I omitted the nutmeg and, in keeping with the Italian twist of the Parmesan cheese, served this with tomato sauce with vodka and cream and farfalle (bowtie) pasta. ("Vodka Pasta a la Guido," also from this site)

Oct 10, 2006

I had two chucks of pork tenderloin. I pounded them down to 1/4 inch and followed the recipe. I fixed red cabbage and parsley potatoes to go along with the wienerschnitzel for an excellent German dinner. I will fixed these again!

Mar 10, 2008

I did these with beef, since I am anti-veal, but they were EXCELLENT! Came out crispy and delicious. Once I removed from the pan, I added just a touch of lemon juice, and it tasted just like Oma's Haus!

May 13, 2008

This rivals my Austrian friend's Wienerschnitzel! I love it. I did try it with thin pork chops and it was fabulous. Did the recipe exactly except for that. I don't doubt that veal would be excellent. Will try that soon. Thanks for the recipe!


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  • Calories
  • 515 kcal
  • 26%
  • Carbohydrates
  • 33.7 g
  • 11%
  • Cholesterol
  • 230 mg
  • 77%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 782 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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