Wiener Schnitzel Recipe
Wiener Schnitzel Recipe photo by Taste of Home

Wiener Schnitzel Recipe

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You may chill the veal for 30 minutes after coating it if desired, making the recipe more convenient while preparing other foods. —Emma West, Leoma, Tennessee
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 4 veal cutlets (4 ounces each)
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 3/4 cup dry bread crumbs
  • 1/4 cup butter
  • 4 lemon slices

Nutritional Facts

1 veal cutlet equals 453 calories, 26 g fat (12 g saturated fat), 209 mg cholesterol, 757 mg sodium, 28 g carbohydrate, 2 g fiber, 27 g protein.


  1. Sprinkle veal with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat veal with flour, then dip in eggs and coat with crumbs.
  2. In a large skillet over medium heat, cook veal in butter for 2-3 minutes on each side or until no longer pink. Serve with lemon. Yield: 4 servings.
Originally published as Wiener Schnitzel in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p230

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Apr. 24, 2015

"My husband enjoyed this simple dish. What an easy veal dish."

Reviewed Oct. 25, 2012

"To add extra, subtle layers of flavor, I added celery salt to the beaten eggs, and toasted onion & garlic powder to the bread crumbs."

Reviewed Aug. 26, 2011

"This dish is actualy not German but Austrian. The veal can be substituted by pork, chicken or turkey"

Reviewed Feb. 27, 2011

"This looks very similar to what a true German friend makes for us. My mouth is watering, I can't wait to make it myself."

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