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"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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1 h 30 m servings 515 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. 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

Per Serving: 515 calories; 29.1 g fat; 33.7 g carbohydrates; 29.1 g protein; 230 mg cholesterol; 782 mg sodium. Full nutrition

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Read all reviews 103
  1. 140 Ratings

Most helpful positive review

This recipe is very similar to the 1950's Luchow's astoundingly good. I make mine without the breadcrumbs, and with only one egg. Also, I do a sour cream mushroom gravy to go w...

Most helpful critical review

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 s...

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This recipe is very similar to the 1950's Luchow's astoundingly good. I make mine without the breadcrumbs, and with only one egg. Also, I do a sour cream mushroom gravy to go w...

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 i...

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.

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...

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 Ger...

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...

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 ...

This rivals my Austrian friend's Wienerschnitzel! I love it. I did try it with thin pork chops and it was fabulous. Did the recipe exactly except for that. I don't doubt that veal would be e...

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...