This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.

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  • In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.

  • Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Nutrition Facts

514.5 calories; 29.1 g protein; 33.7 g carbohydrates; 229.6 mg cholesterol; 781.7 mg sodium. Full Nutrition

Reviews (127)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/05/2005
This recipe is very similar to the 1950's Luchow recipe...it's astoundingly good. I make mine without the breadcrumbs, and with only one egg. Also, I do a sour cream mushroom gravy to go with it. Once the chops are removed from the pan to a warm plate, I saute mushrooms and shallots in a 2 tbsp of butter and a tbs or two of brandy, and stir in 2 tbs of fresh sour cream...it's a yummy finisher to this most delicious of recipes. Read More
(192)

Most helpful critical review

Rating: 3 stars
09/02/2008
This was really easy to prepare and cooked up quickly too. My family just wasn't impressed though they both rated this a 3. They offered no suggestions as to what would have improved this. My son ate his with plum sauce and liked it that way better that way. They thought this was dry and needed a sauce of some type. Thanks I enjoyed preparing something new. Read More
(10)
174 Ratings
  • 5 star values: 129
  • 4 star values: 35
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
08/04/2005
This recipe is very similar to the 1950's Luchow recipe...it's astoundingly good. I make mine without the breadcrumbs, and with only one egg. Also, I do a sour cream mushroom gravy to go with it. Once the chops are removed from the pan to a warm plate, I saute mushrooms and shallots in a 2 tbsp of butter and a tbs or two of brandy, and stir in 2 tbs of fresh sour cream...it's a yummy finisher to this most delicious of recipes. Read More
(192)
Rating: 4 stars
12/27/2004
Nice good to put a drop or two of water between the veal and the plastic as it helps the meat to be able to spread. the 3 minutes a side depends on the thickness of the veal...the recipe implies about 4 oz cutlets which can be easily pounded out to a thiness that would cook in that amount of time. But it has to be 1/4 of an inch or so to cook enough in this time so be advised you'll need thin veal to start not veal chops or something. Read More
(82)
Rating: 5 stars
01/31/2007
Boy did we love this! Thanks to spiderfarmer for the topping tip (mushrooms, brandy & shallots), that really made it just perfection. My husband was most impressed. Read More
(57)
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Rating: 5 stars
10/10/2006
I had two chucks of pork tenderloin. I pounded them down to 1/4 inch and followed the recipe. I fixed red cabbage and parsley potatoes to go along with the wienerschnitzel for an excellent German dinner. I will fixed these again! Read More
(28)
Rating: 5 stars
10/13/2010
So quick and simple to prepare so beautiful and delicious. To give the veal some color interest I added the parsley to the bread crumbs rather than the egg mixture then browned it in clarified butter so it wouldn't burn. I omitted the nutmeg and in keeping with the Italian twist of the Parmesan cheese served this with tomato sauce with vodka and cream and farfalle (bowtie) pasta. ("Vodka Pasta a la Guido " also from this site) Read More
(28)
Rating: 4 stars
03/10/2008
I did these with beef since I am anti-veal but they were EXCELLENT! Came out crispy and delicious. Once I removed from the pan I added just a touch of lemon juice and it tasted just like Oma's Haus! Read More
(15)
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Rating: 5 stars
04/12/2008
really really tasty! I teach a cooking class for young children and even my picky eaters enjoyed this. I did substitute pork for the veal and served with a side of Spaetzle--great German dish for my class to create! Thanks! Read More
(13)
Rating: 5 stars
11/11/2010
I spent my teen years in Munich and have been jonesing for Wienerschnitzel since 1987. I used pork cutlets instead of veal (I just can't bring myself to buy veal) omitted the parmesan (it just didn't seem right) and forgot the nutmeg. Served with pommes and radiisalat the way I remembered it. It pretty much rocked. Thanks for the post!!! Read More
(12)
Rating: 5 stars
08/10/2011
This has to be the best Wienerschnitzel I have ever made! I used thin boneless Pork Chops and pounded them until I could read through them and followed the recipe exactly -Putting the breaded chops in the fridge is a must for the coating to stay put-I put the cooked chops in a 190 degree oven to stay warm and made a sauce using another poster's idea-I used mushrooms and shallots and cognac and when they were soft I added a tbs of flour and cooked it out and added whole milk to make a sauce-I salted and peppered it and it was fabulous! Well worth the extra steps but even the kids enjoyed it-The pork came out moist and tender -This recipe I will be making again-Next time for company Read More
(12)
Rating: 3 stars
09/02/2008
This was really easy to prepare and cooked up quickly too. My family just wasn't impressed though they both rated this a 3. They offered no suggestions as to what would have improved this. My son ate his with plum sauce and liked it that way better that way. They thought this was dry and needed a sauce of some type. Thanks I enjoyed preparing something new. Read More
(10)