Wiener Schnitzel

Wiener Schnitzel

Carolin 0

"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."

Ingredients 35 m {{adjustedServings}} servings 435 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

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  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. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.
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  • 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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Reviews 156

  1. 196 Ratings


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 you might only think of squeazing lemon over fish - trust me, it's great). Consider serving it with cranberry sauce. In germany they have something like this, with small berries, but I haven't seen it here. Cranberry is close though.


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 is expensive. Take a piece of pork loin, slice and pound. It's just as good as veal. Also, if your taste is too bland (as others stated), make sure you take the pounded meat, dredge it in flour that is salted and peppered, dip in egg/milk misture (I salt/pepper it a bit too), and then dip in salted bread crumb mixture. Face it, a lot of the seasoning gets lost in the frying. Salting flour helps a ton and keep seasoning near the meat! We serve with authentic german potato salad, and bread on the side. I'm american and this reminds me of our breaded tenderloin, so I like to have it on bread with cheese and ketchup (but don't tell anybody!)


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 clarifying butter (up to 8 blocks at a time), storing in tupperware boxes in fridge and using it for frying with the addition of a little olive oil . It remains clear and unburnt till the end of frying not matter how big the quantity is. Frying time is no longer as dreaded and no clean up of black crusty bits in between batches.