Email Link to



Wiener Schnitzel


German Gasthauses (small hotels) serve this common dish, and this recipe is as good as when I was there as a boy. A good schnitzel should be light and crispy on the outside, but tender and moist on the inside. An authentic dish would come with pan-fried potatoes or spaetzle, and served with a beer or Riesling wine.
4 good veal slices (from leg, often sold as cutlets)
1/4 cup fresh lemon juice (one large lemon)
2 tablespoons water
dash of salt to taste
1 cup vegetable oil
egg mixture
2 eggs, beaten
1 cup milk

flour mixture
1/2 cup flour
1 teaspoon salt
1 teaspoon fresh ground white pepper

bread crumb mixture
1 cup dry bread crumbs
4 tablespoons parsley
1 clove garlic

1 lemon sliced in wedges or disks
4 parsley sprigs
1 Pound meat with a textured mallet to half thickness. This not only tenderizes, but creates valleys for the batter to bind.

2 Combine lemon and water in a glass bowl. Marinate meat for 1 hour - no longer or the meat loses its flavor.

3 Remove meat from marinade, pat dry and salt lightly on both sides. (The meat must be dry for the batter to adhere.)

4 As cutlets dry, prepare three shallow dredging bowls as follows: in one bowl, beat egg and milk. In another, combine flour, 1 teaspoon salt, and white pepper. In a food processor or blender, process bread crumbs, garlic - as crumbs form add parsley and run 10 seconds more. (Note: if crumbs are too large they may peel off when cooking.) Pour the bread crumb mixture into shallow bowl or plate.

5 Prepare three shallow dredging dishes: in one bowl beat egg and milk. In the second, combine flour, 1 teaspoon salt, and white pepper. In the last dish put bread crumb mixture.

6 Dredge cutlets front and back - first in flour and pat off excess, then in egg mix, then in crumbs.

7 Refrigerate breaded meat at least 15 minutes so egg breading will set.

8 In a skillet over medium-high heat, heat oil until shimmering, then gently place cutlets in pan. Fry cutlets until golden, then turn.

9 Garnish with lemon wedges and parsley.

servings  use metric
original recipe yield: 4 Servings
Notes NOTE On Substitutions: We often use pork, which is called schweinerschnitzel. Veal is called wienerschnitzel. Chicken breast is Huhnschnitzel. Lemon juice can be replaced by white vinegar. Breadcrumb mixes have a wide variation. The traditional German crust uses hearty days old bread.

If you use our recipes - please give foodie kitchen credit and link to