Dianne 0

"This is a family favorite of ours, my mom got the recipe from a German lady when we lived in Germany. You may use tenderized veal in place of the cube steaks in this recipe."

Ingredients 1 h 10 m {{adjustedServings}} servings 677 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 677 kcal
  • 34%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 37.6 g
  • 75%
  • Cholesterol:
  • 234 mg
  • 78%
  • Sodium:
  • 1766 mg
  • 71%

Based on a 2,000 calorie diet

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  1. In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
  2. Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
  3. Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.
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Reviews 18

  1. 21 Ratings


Really, I'd like to see reviews from folks who have tried recipes, instead of nitpicking about what one has chosen to name a recipe. To be absolutely literal, schnitzel means "cutlet." Traditional schnitzel is made of veal and is known as weiner schnitzel. But, this recipe is accurately named, as it a recipe using cutlets. I have also used a similar recipe to make what I call chicken schnitzel. That said, this recipe is very good. I did add a spice blend of salt, pepper, garlic powder and onion powder to the breading. The whole family loved it.


This, in no way, is a traditional Schnitzel recipe. The traditional German recipe call for the use of pork, specially cut from the loin area. Schnitzel made from beef is nothing but breaded beef!


This is about as true a schnitzel recipe as I've seen in my German cookbooks. It's really good. It's even better if you tenderize the pork cutlets the day before and let them soak overnight in a mix of milk and egg in the fridge (just enough to cover the cutlets). They are much more moist and flavorful. We also like to top our schnitzel with both a strip of swiss and a strip of cheddar or american cheese, then stick them in a warmed oven for a few minutes to let the cheese melt. We picked this up from a friend who was born and raised German (entire family is still there). It's wonderful.