Wiener Schnitzel

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.

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 boneless pork chops and just pound them thin. Great recipe!!

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, that is just the thing that really sets the recipe apart from some similar American foods! Forget the gravy on this one and pass around the LEMON! Thanks for this tasty recipe.

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 having a meal in a fine Italian restaurant , e.g. il Mulino or il Nido in New York City , you may notice "cotoletta alla milanese" ( " cutlet according to Milan style " )on the menu .That is the Italian counterpart of the Austrian recipe for Wiener Schnitzel. There continues to be a dispute over which country was the originator of this delicious dish . Of course , the Italian recipe invariably calls for quality veal - it would be totally unacceptable in a fine restaurant to use other than veal . Be it "Wiener Schnitzel" or be it "cotoletta alla milanese" , the result in English is a delicious breaded veal cutlet. Gutes Essen ! Buon Appetito !

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 out as well as our favorite restaurant there! A few things that have helped me as I have tried to get the frying thing right: I lightly season the meat, the flour, the eggs, and the breadcrumbs (don't over salt any of them!) so the flavor wont come off in the oil; I also put each coated slice on a wire cooling rack and allow to sit for about 30 minutes (or sit in the fridge for awhile) to avoid having the crumb coating fall off in the oil; finally, after I pull them out of the oil I put them on a [different] wire cooling rack to ensure that they stay nice and crispy and don't get soggy. I was very happy with the result. Delicious!

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 Schmidt's German restaurant in Columbus, OH. We all loved it. I would say the prep and cook time was a little closer to an hour.

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 all time favorites. We squeeze a little fresh lemon juice over the top once plated.

Only one thing missing to make this really authentic (lived in Germany for years) and that's to soak the meat in lemon juice for 15 minutes before breading. Makes a world of difference.

Simple salt and pepper and a dash of lemon for seasoning is what I did. I served this with lingonberries and potato salad. My husband is German and this is probably one of the only meals I can do without having to decipher a recipe from a German cookbook.

Very tasty and quick to prepare. Needed a little longer than 5mins on each side though. Also a little messy. Be careful, breadcrumbs tend to stick to pan! Cooked it in honour of the Austrian Grand Prix.

I also am German, first generation to be born in the USA. My mom always made this when we were growing up. This is an authentic, classic recipe. Just wanted to say that what my mom always did first, was to get a kitchen mallet and pound her meat on both sides until it was paper thin. That's a step I always add. The only other changes I made were to add paprika to-taste, seasoning salt to-taste, and freshly cracked black pepper to the flour mixture first before dredging. And last, when she was frying the schnitzels, my mom always had extra beaten eggs and she would pour them in the pan when frying the schnitzels. The eggs never covered the schnitzel, but became attached and actually framed them. As kids, we loved having the scrambled eggs with the schnitzel. And I still love it now. Great recipe!

My husband really liked this, I used Italian seasoned breadcrumbs. I floured the pork cutlets and then put them in the fridge, and it really did help keep the crumbs stuck in place while cooking. I will make this again. I also squeezed lemon prior to serving.

authentic

These came out great. I followed the recipe as noted. However, I bought veal strips that were already pretty thin, so I didn't need to cut them or pound them thin or anything. Enjoyed the flavor and texture.

This is pretty good; however, I like to use flavored bread crumbs, for a little bit more taste. The lemon juice is definitely important, I don't think I ever saw it served in a Viennese restaurant without it. Also, someone complained that the remaining breadcrumbs were wasted. In Vienna, they often mix the remaining egg with the leftover breadcrumbs and make little "hushpuppies" out of it, to be fried in the same oil as the schnitzels (of course, they don't call them hushpuppies in Vienna). My kids love this, it makes a tasty little extra. Someone mentioned spaetzle to go with the schnitzel, but the authentic way is always potatoes, preferably Austrian potato salad (with a vinaigrette dressing and onions). Don't believe the song from "Sound of Music" - Wiener Schnitzel is not to be served with noodles!

This recipe is just like my Oma made. I have cut down on the mess of prep by putting my oil on a jelly roll pan and laying the cutlets in the oil and baking in the oven rather than frying on the stove. It has worked much better for me that way and is way less time comsuming and all ready at the same time. I use fresh lemon wedges to serve. -Udittri

Definitely a keeper!! I didn't have veal but used sliced pork loin pounded thin instead. I was out of oil so used butter for frying which I'm sure gave it a richer flavor. I also served the meat with a wedge of lemon to sprinkle on top ... as I'd originally been taught years ago. (Try it you might like it.)

I gave it 5 stars with all the review suggestions added...definitely need to add seasonings to each dipper. I fried in olive oil and it was fantastic. Used pork loin. We had it for our oktoberfest party on saturday and then again on sunday cuz it was so good!!!! will definitely make again!!!

Great recipe! We used crisco vegetable oil and make sure that the veal was "swimming" in it. It seemed to work well and actually did not absorb that much of the oil! Make sure to tenderize it by pounding it to 1/4 of an inch. Not as good as the Schnitzel I had in Austria but it was close!

OMG. This is delicious! Sooo much better than the schnitzel we get at our German Pavillion!! I used pork cutlottes and made these slight adjustments: -salt& peppered the cutlottes -peppered the flour -added more salt (.5 tsp) and pepper (1tsp) and 2 dashes of seasoning salt, 2 dashes of garlic powder & 1 dash of onion powder & added a shake of dried parsley. -added more oil as needed when frying. It ended up soooo tasty & not bland at all!

You can also use pork instead of veal, and try frying it in butter-flavored Crisco. Yummy buttery taste, no burned butter.

So perfectly delicious!!!! the only different thing i did was adding italian bread crumbs (they are lightly seasoned). oh and i used chicken breast as we prefer chicken mostly and they come oh so tenderlicious!!!! YUMMO, everyone loved them!!!

As a European, Wiener schnitzel is a staple in our house. We buy the meat at the German butcher shop, always fresh and prepared for a schnitzel. Mashed potatoes is the favorite side dish with the meat and sometimes sauteed red cabbage or Hungarian cucumber salad. However, using ketchup with this delicious dish is a "cardinal sin" in this household.

We made this tonight and it was delicious. My picky kids even loved it. Will definetly make this again. Thanks.

Timeless and classic. Extremely simple to make. I baked these guys instead of frying, only because its healthier and has more flavor, personally speaking. Frying is a waste of oil, for the ones who are interested in saving money.

Best I have had since I returned to the states from Berlin!!! THANKS FOR SHARING!

Yummy! I have been making my husband a different international meal a month since January. I built tonight's menu around shnitzel which I had many times when I was in Germany. This did not disappoint. He loved it and so did I. I did use pork. Had the butcher slice a pork loin roast finger thick. It was tender and delicious. Spritzed it with lemon as recommended. Rounded out the meal with Spaetzle, German Green Beans and an Apple Streudle. All recipes found here this site.

A nice and simple can not go wrong recipe, one to make during the hearty junk food moods! (with lots of pan fried potato!)

a little to bland., needs a lift. I make mine with crushed Ritz Crackers,a little pepper on the meat and fried in buttery Crisco. It is the custom to squeeze lemon on the meat when serving. Really adds to the taste. Then it's a 5 ***** ! I like the idea of serving green beans and finger potatoe dumplings with it. I have also used chicken breasts...GREAT !

My grocer didn't carry veal, so I used some nice pork loins. Pounded them out nice and thin and they came out excellent. Almost as good as the best I ever had in Germany. Son and his girlfriend gave them an A+. Part of that, no doubt to my incredible skillls as a chef.

YUMMY!

I made the Schnitzel a couple of days ago and my hubby loved it. I did make a couple of small changes: I made it with 2 eggs as that was sufficient for 6 pieces I found, a slice of lemon on top and as vegetable I served red cabbage and roasted potatoes. I did not use ketchup but had mustard and mayo ready. I was out of vegetable oil so I used peanut oil and I am glad I did as it added a great flavour to this wonderful recipe. (the left overs were gone in a hurry as the schnitzel is also great cold). Overall a great recipe that I will use again and again. A big thank you Carolin.

Delicious--very close to the real thing I had while in Austria.

A great quick dinner. Veal is hard to find sometimes, so I use pork too. I also like it using crushed saltines instead of bread crumbs, it comes out really crispy that way.

Perfect! Just like Germany.

This was delicious! My family used to eat schnitzel all the time when we lived in Switzerland. This tastes like what you find in a real German restaurant. I took the advice of other reviewers and added salt/pepper to the flour. I only had 1 cup of regular bread crumbs, so I added another cup of italian bread crumbs. 2 cups of crumbs was more than enough for the 5 pieces of veal that I had. Fresh squeezed lemon is also a must for this dish! Thanks for the recipe!

This was great. We had 2 skillets going at once, and i used very thin cutlets of veal. It did not take long at all for them to brown in the oil, surley less than a minute on each side. After prepared,we squeezed lemon juice on it. The lemon juice made it incredible! Must have 2 people making it , one to coat veal, and one to watch it in skillet so it doesn't burn!!

4 stars!!! Pass on the lard, with this cost, use a liquid oil (sticks better) gravy is good w/mushrooms for jaeger schnitzel-squeeze little bit of lemon while frying. Green salad goes great (bit of lemon w/oil, parsley & radishes. Add small amount of water, salt, pepper, this was great thanx

I used pork chops pounded thin. This was excellent. We squeezed lemon juice on the finished schnitzel (right before eating). Will make again and again!

My family loved this! But I think next time I'll double coat it, the breading didn't comb out perfectly. Serve with cranberry sauce and a squeeze in the traditional German way.

So easy to prepare and sooooooo tasty! A dollop or "glop" of sour cream and a side of potato pancakes makes this a treat during the cold winter months.

I grew up on this as my family is Austrian-Hungarian from the Batschka region and love it, it is a must to have a lot of fresh lemon as many people mentioned.

Hubby and I went to Munich during Oktoberfest and I ordered Wiener Schnitzel made with turkey. (I don't eat veal, beef or pork.) It was awesome. Just buy thinly sliced raw turkey breast meat and follow this recipe. It is wonderful!!!

My husband lived in Germany for several years and one of the things he missed the most was a good schnitzel. I used this recipe (which was super easy) and he loved it.

I coated the pork once and then let sit in fridge for about 30 mins before cooking. I also used Panko breading, and LOVED it. Very good.

I made this after a visit to Munich. It was as good as some I ate there. I brought back some preiselbeerens from Munich as this is a common accompaniment. Preiselbeerens are wild cranberries.Some one told me that lingonberries are the same thing and that they sell them at Ikea. Try them they are a wonderfull addition to this recipe!

I used pounded, boneless pork chops. Super easy, super quick and super good! We put the schnitzel on good hamburger buns and ate as a quick sandwich. I will be making this often, good and tender.

Very good and easy! I used pork instead and olive oil. It reminded me of when I lived in Germany very much.

Best meat I've ever cooked at my house! I used boneless pork chops in place of the veal. I salt & peppered the flour, egg/oil, and breadcrumbs that I dredged the meat in. It was very moist & flavorful. Not dry and bland like I thought it would be. Served with Hot German Potato Salad III from this site. Wonderful :)

cool

very good with perfect crispiness! used chicken pounded flat because I did not have veal. next time I will make a sour cream based mushroom gravy to pour over it, just like what I ate along the Rhine in Germany. Yum!

This is a basic recipe for Wiener Schnitzel, but I have never seen it served with ketchup before. I'm not from Germany, but in Sweden we always serve them with Caprice and Anschovies file's on top. The Anchovies should be placed on the schnitzel when it's still warm so that the Anchovies melt a little bit. The Anchovies together with carprice makes the Schnitzel very tasty!

I grew up on this as my family is Austrian-Hungarian from the Batschka region and love it, it is a must to have a lot of fresh lemon as many people mentioned.

I used pork instead of veal, and decreased the cooking time because the pork was thinner than what the recipe called for. I was raised half in Germany, and half in the U.S., so I know from first hand experience, that this is as close as it comes to an authentic German schnitzel! Yum! Thanks for the great recipe!

I used lemon pepper seasoning in the flour, salt and pepper in the bread crumbs. A bit of milk added to the egg wash. It all turned out perfectly. Part of my husband's favorite meal.

Wunderbar! We don't eat veal, so I used pork cutlets instead. Very good and very easy.

Made this last night, FABULOUS!. Used seasoned flour, Panko, and double dipped. Keeper!

My family made a similar recipe when I was growing up because my father had discovered it while stationed in Austria when he was in the army. Our variation is: after the cutlets are cooked, remove from pan, add butter to the drippings then squeeze lemon into the pan to sizzle and cook for a minute or so (it takes the bite out of the lemon). Pour some of the lemon butter sauce over the schnitzel and reserve the rest to drizzle on brocolli or potato sides. I made it with turkey cutlets already sliced to a nice thickness straight from the grocery store.

I don't use flour--it is very tasty and crisper with just bread crumbs! also, the first side of the schnitzel cooks slower (around 2-3 minutes) on medium heat (the oil should sizzle when you put the meat in). However, when you flip the schnitzel it cooks much faster! so reduce the heat before you flip so it can cook a good 1-2 minutes. i use plain bread crumbs and put all my seasoning in to the egg (garlic powder, onion powder, herbes de provence/or italian seasoning, salt, pepper). delicious!!

very Good and simple, I used panko seasoned bread crumbs for a nice light crisp. Also veal is too expensive in my area used thin sliced turkey cutlets

Used breakfast cut pork chops in place of the veal. Tenderized them before dredging them in flour, egg and bread crumbs. Family LOVED them!

This was the first time that I have tried to make wiener schnitzel and it tasted like any German restaurant that I have been to. I used panko for the first time to replace the bread crumbs, and it turned out fantastic! I will definitely make this again.

Thank you for this recipe. I love German food... :) To jazz it up I added dried parsley, 1/2 tsp crushed chilis, and 1/4 cup grated parm cheese to the bread crumbs. Not exactly authentic, but if you don't tell anyone they will comment on how moist the veal is, and how crispy the coating!

This is how my Austrian Grandma would make them and the way i now do too all the time. No ketchup though! A squeeze of lemon is much better and served with a green bean salad/red cabbage and potatoes fried up with onion and chives.

Being a Third Generation German, I love all sorts of German food. I have a special recipe box for German recipes and this one is going in there. I don't have to try it to know that it is Great! Thanks you.

Very good. I used pork chops instead of veal, because we are not big veal fans. I pounded the pork chops very very thin and this came out great. I also only fried to just turn the outside brown and put them all in a dish and baked the rest of the way. We will definitely make again. Served with sauted onions and mushrooms on top.

I used chicken instead of veal. I found it to be a bit bland w/ just salt and pepper, but I do love a thin breast in a crunchy coating like this. This recipe definately has potential w/ a little spicing up. It was a good basic fried chicken cutlet recipe.

Made with beef and it's just not the same a pork.

I grew up in Vienna Austria - schnitzel is our Christmas dinner staple. Veal is traditional but I use pork (pounded thin). Before dredging in flour, important to season with salt, pepper and garlic powder. When frying, use a combination of butter and oil but watch your temperature as the butter will burn, but definately adds to the flavour. Tradition is to serve with lemon wedges squeezed onto the crispy schnitzel. Various options for leftovers too - reheat in oven (never microwave) Truly our favourite!!! BBKWJ

Great, easy recipe! Even my picky little girls liked this one! I followed the recipe exactly and it was perfect. The grocery store gave me a scallopine cut and it the perfect thickness so I will request that again.

I got a different version of this recipe from my foreign exchange brother when he came to live with us. The variation uses beef pounded into very very thin patties and a seasoning that i believe has garlic powder, salt, parsley and some other seasonings. Anyways, i really love this dish, it's so delicious, and we fried up like 4 dozen patties one time for a party. Everyone loved it.

I remember thinking as I was eating my first Weiner Schnitzel in Cologne, Germany that, gosh, we have this back home, but we use a little older meat and call it Chicken-Fried-Steak! The quality of the meat is about half the deal (Tony's in Houston uses pounded Sirloin), the rest is the seasoning. Lemon works great for veal or pork or chicken but, with beef, stick with bacon-dripping cream gravy! Funny what happens when Old World favorites meet the realities and ingredients of the New World.

Very good, I even made it with GF flour and used pork. I would have loved to make a mushroom gravy to go with it.

Very tasty, not to mention easy and fairly quick. Veal can be a little pricey, but this is an easy one to whip up whenever you happen to find some on sale.

I love wiener schnitzel and was disapponted in this dish,there is something missing,needs more seasoning

Great, very authentic. Thank you

I love it, but may i suggest adding a sauce, maybe your own sauce, even campbells is good. Or a gravy. But other than that its very unique, like a mix of pork and fish.

Without a doubt, worthy of 5 stars. And take the advice of others and use some lemon. I didn't have any fresh lemon so I used Lemon/Pepper spice. Awesome! The dw says it is a keeper. I used some boneless pork chops that I pounded out to the appropriate thickness. Great recipe to put in the rotation!

This was PERFECT! My husband and I are living in Germany now, and whenever we go out he always orders the Schnitzel. He also drizzles lemon juice like many other have suggested. Now i can make it for him at home! Thank you so much!

This tasted just like the original Wiener Schnitzel I have enjoyed so many times during my childhood vacations in Austria! I followed the instructions exactly, using bread crumbs from a package my aunt brought home from her vacation in Austria, and the schnitzels turned out golden brown and crisp. A bit of lemon juice sprinkled over the schnitzels finished the recipe.

Awesome!! Made it twice and got nothing but great reviews!! I double dipped the batter to make a thicker crunchier breading.

Easy and delicious. Can use pork cutlets as well. Served it with Aunt Nellies red cabbage and garlic mashed potatoes.

These are exactly as I remember from my stay in Germany/Austria. I will be making them again.

Starting at the grocery store with a "let's have a German dinner", we feasted well with this recipe. Veal was $10+ per pound, but thin sliced chicken breast was less than half that -- so we made "puten schnitzel". (Most restaurants we visited in Germany had veal, aka wiener, and turkey, aka puten, options... our chicken worked great) I picked this recipe as it fried, but didn't DEEP fry the meat. For 6 generous sized portions, I managed on 2 eggs and 2-3 cups of bread crumbs. Watch the pan's heat, though, as it's a quick change from well cooked to overly dark. We served this with speatzle, cucumber salat, German potato salat, and store bought pretzel bread. Wunderbar! My high schooler took a piece of meat on pretzel bread with mustard for lunch today -- and wants it again tomorrow. Guten appetit!

I made this with veal and the Kaese Spaetle to complement....delicious combo. It tastes just like we were in Germany.

It is hard to mess this one up.

Great recipe, I have been making this for years but always use pork, very thin, and dip it in corn flake crumbs with paprika..one of my favorite recipes!!

AWSOME!

this was easy and delicious.as good as any resterant.we had boiled cabbage,carrots and german potatoe salad with the veal.i ran out of bread crumbs so i used crackers and left over corn bread,it worked great!thanks carolin

I too, used the Italian pre-prepared breadcrumbs; it's terrific. Oh, and pork cube steak instead of veal. No tenderizing required.

It tasted great! And it was easy to make. Made it this way for many years. I like using peanut oil when frying, it gives you a great taste and flavor.

Oh the , memories of my tour of duty in Baden-Württemberg. This recipie is great.

Schnitzel is about as Austrian as you can get! Lived in Vienna for many years, and most folks made this with very thin pork cutlets, which have been pounded even thinner. In Austria, this is served with "gemischten Salat" - mixed salad, e.g., potato, cucumber, green. Definitely not with French fries and ketchup!

I have been using this recipe for years! I use veal,steak,pork or chicken,depending on what I'm in the mood for.My family will ask for it if I dont fix it atleast 1 time a month.

followed fairly close, except pounding the cutlets out& seasoning the veal ahead of time, and also season the flour w/ salt & pepper ,garlic powder.served w/ mushroom gravey

I should make this exactly but I can’t condone the modern raising of veal so I used pork butt steaks. The trick is the coating , let it stand/dry on a rack for 30-45 minutes before frying . Nice and crispy.

This is one of my husband's favorite meals. He oohh'ed and ahhh'ed all through dinner. This is an easy make recipe that is sure to please!