Name: Wiener Schnitzel
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Ingredients: 1.5 pounds veal cutlets; 0.5 cup all-purpose flour; 2 large eggs; 3 tablespoons grated Parmesan cheese; 2 tablespoons milk; 1 teaspoon minced parsley; 0.5 teaspoon salt; 0.25 teaspoon pepper; 1 pinch ground nutmeg; 1 cup dry bread crumbs; 6 tablespoons butter; 4 slices lemon

Prep Time:

15 mins

Cook Time:

15 mins

Additional Time:

1 hr

Total Time:

1 hr 30 mins

Servings:

4

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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.

close up on two golden-brown wiener schnitzel's with some fresh greens behind it — 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:

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

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

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.

Nutrition Facts (per serving)

515	Calories
29g	Fat
34g	Carbs
29g	Protein

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.