Wiener Schnitzel

  • Recipe By
  • Published Dec 24th
  • Ready In35m
  • Servings8
  • Calories435
Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.

Wiener Schnitzel Ingredients

The following are the ingredients needed to make delicious Wiener Schnitzel for 8 servings:

  • 2 pounds veal
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 4 cups bread crumbs
  • 1/8 cup oil for frying

Wiener Schnitzel Cooking Instructions

  • Prep20m
  • Cook15m
  • Ready In35m

To cook Wiener Schnitzel, you need about 20 minutes of preparation time. The time needed to cook this Wiener Schnitzel is about 15 minutes , and you can serve your Wiener Schnitzel within 35 minutes . The following are the steps to cook Wiener Schnitzel easily:

  1. 1 Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
  2. 2 Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.


  • 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.

Nutrition Facts

Per Serving: 435 calories; 12.4 grams of fat; 51 grams of carbohydrates; 27.4 grams of protein; 169 milligrams of cholesterol; 479 milligrams of sodium.

  1. Mar 7th 2011

    I used thinly sliced pork loin and pounded it to allow for faster cooking. This is a great recipe--we lived in Germany for a year and Schnitzel was probably our favorite dish. This turned ...

  2. Sep 20th 2006

    Soooo good! I used Panko (Japanese Bread Crumbs) for a more crispy coating and it was wonderful. I also followed other's advice by squeezing lemon juice over the top before serving. Wow, ...

  3. Sep 15th 2006

    This is the exact same recipe I have been making for years. When I first met the woman who is now my wife, I made this for her, and she loved it. Now she makes it for me. It's one of our ...

  4. Sep 14th 2006

    Very European, my dh is from Prague and this is a staple in our diet. To save on costs, I always purchase an entire pork loin roast, cut it in 3 portions and use for different meals. Veal ...

  5. Mar 1st 2006

    Being from Germany, this is the way my family made Schnitzel all the time. I prefer to double dip the meat with the coating. If you also don't want to spend a lot for veal, you can use bon ...

  6. Apr 16th 2005

    My German mother and grandmother made schnitzel just like this, but you must try it with a squeaze of lemon, as some of the other reviewers have noted. It's a wonderful flavor (even though y ...

  7. Nov 8th 2004

    This recipe has been in our family for decades and I too found it messy to prepare but worth the trouble and make it regularly with both veal and chicken. Recently, I have started clarifyin ...

  8. This recipe produces a classic Wiener Schnitzel , i.e. a ( preferably ) veal cutlet in the encrusted Viennese manner . Follow this recipe and you will have a delicious meal .If you are havin ...

  9. Oct 13th 2002

    Delicious!! I served it with homemade mushroom gravy, spaetzel, green beans, and topped it off with homemade cream puffs for dessert. Tasted just like the wiener schnitzel served at Schmid ...