Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat deep-fryer to 350 degrees F (175 degrees C).

    Advertisement
  • Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.

  • Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate.

  • Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.

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

542 calories; 25 g total fat; 130 mg cholesterol; 333 mg sodium. 45.1 g carbohydrates; 31.9 g protein; Full Nutrition

Reviews (108)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/25/2005
We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might try--After coating the meat place on plate--Cover with plastic wrap and put in "Frig." for @ least 1/2 hour--The coating will stick much better--This was advice from my German Father-in-Law Read More
(119)

Most helpful critical review

Rating: 3 stars
09/18/2005
Although this was good it didn't taste anything like the schnitzel I've had at my local German restaurants. I'm going to keep looking for the recipe but I will probably make this again because it was pretty tasty. Thanks! Read More
(6)
140 Ratings
  • 5 star values: 108
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/25/2005
We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might try--After coating the meat place on plate--Cover with plastic wrap and put in "Frig." for @ least 1/2 hour--The coating will stick much better--This was advice from my German Father-in-Law Read More
(119)
Rating: 4 stars
07/25/2005
We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might try--After coating the meat place on plate--Cover with plastic wrap and put in "Frig." for @ least 1/2 hour--The coating will stick much better--This was advice from my German Father-in-Law Read More
(119)
Rating: 5 stars
08/31/2005
DO NOT precook your chicken. Slice your chicken breast and using a kitchen mallet pound the meat out thin. Try sprinkling meat with garlic salt and paprika prior to breading it. My husband is Hungarian where Schnitzel is a very popular. You can use pork, veal or chicken. We serve this with whipped potatoes, cucumber salad, pickled red peppers or dill pickles. Yum! Read More
(42)
Advertisement
Rating: 5 stars
10/14/2005
Yum! Easy to prepare and tasty to eat. I didn't have cake flour, so I used all-purpose with good results. I also just pan-fried in canola oil. Served with Stacey's Fabulous Purple Potato Gratin and Roasted Asparagus with Shallots. Very flavorful meal! Read More
(41)
Rating: 5 stars
12/05/2006
This was amazing! It fried up crispy and perfect. I coated the meat and then let it rest in the fridge for half an hour and the breading stuck perfectly. I worked in small batches and moved the finished schnitzels to a rack in a warm oven and they stayed crisp and perfect until dinner was ready. I served them with "German Spaetzle Dumplings" from this site and lemon wedges to squeeze over the schnitzel and it was fantastic! We used to go out to a Bavarian/Bohemian restaurant in the area for schnitzel and spaetzle and spend a small fortune on dinner. Now I know I can make just as good at home for half the price (or less!). Thanks for this great recipe. Read More
(26)
Rating: 5 stars
10/07/2005
This is great! I seasoned the meat with salt pepper garlic powder and paprika before breading. Also served with lemons to squeeze on top. Perfect texture! Goes great with red cabbage and potatoes. Read More
(18)
Advertisement
Rating: 5 stars
07/13/2003
This is the finest veal I have ever eaten.....be sure to pound it thin and don't burn the oil. I am anxious to try it with pork!! Read More
(17)
Rating: 5 stars
03/04/2003
Delicious recipe--used it with pork - make sure to pound it into thin slices - and serve with lemon. Read More
(16)
Rating: 5 stars
09/11/2005
Great recipe. The breading has a perfect texture. I added 1/2 pkg of french onion soup mix to the bread crumbs gave it a little more flavour but if doing so be careful not to over salt because the soup mix is pretty salty. YUM:) Read More
(15)
Rating: 5 stars
03/04/2003
It is great but it tastes better with some lemon on it. Read More
(13)
Rating: 3 stars
09/18/2005
Although this was good it didn't taste anything like the schnitzel I've had at my local German restaurants. I'm going to keep looking for the recipe but I will probably make this again because it was pretty tasty. Thanks! Read More
(6)