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Vienna Schnitzel


"Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork."
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35 m servings 542 cals
Original recipe yields 6 servings


  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat deep-fryer to 350 degrees F (175 degrees C).
  2. Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
  3. Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate.
  4. Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Read all reviews 103
  1. 131 Ratings

Most helpful positive review

We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might try--After coating the meat place on plate--Cover with plastic wrap and put in "Frig." for @ least 1/2 hour...

Most helpful critical review

Although this was good, it didn't taste anything like the schnitzel I've had at my local German restaurants. I'm going to keep looking for *the* recipe, but I will probably make this again becau...

Most helpful
Most positive
Least positive

We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might try--After coating the meat place on plate--Cover with plastic wrap and put in "Frig." for @ least 1/2 hour...

Yum! Easy to prepare and tasty to eat. I didn't have cake flour, so I used all-purpose with good results. I also just pan-fried in canola oil. Served with Stacey's Fabulous Purple Potato Gra...

DO NOT precook your chicken. Slice your chicken breast and using a kitchen mallet pound the meat out thin. Try sprinkling meat with garlic salt and paprika prior to breading it. My husband is Hu...

This was amazing! It fried up crispy and perfect. I coated the meat, and then let it rest in the fridge for half an hour, and the breading stuck perfectly. I worked in small batches and moved th...

This is great! I seasoned the meat with salt, pepper, garlic powder and paprika before breading. Also served with lemons to squeeze on top. Perfect texture! Goes great with red cabbage and potat...

This is the finest veal I have ever sure to pound it thin, and don't burn the oil. I am anxious to try it with pork!!

Great recipe. The breading has a perfect texture. I added 1/2 pkg of french onion soup mix to the bread crumbs, gave it a little more flavour, but if doing so be careful not to over salt becau...

Delicious recipe--used it with pork - make sure to pound it into thin slices - and serve with lemon.

It is great, but it tastes better with some lemon on it.