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Wiener Schnitzel (Breaded Veal Cutlets)

Course Main
Cuisine Austria
Servings 4
Author International Cuisine


  • 8 veal cutlets
  • 2 eggs
  • 1 cup unseasoned very fine bread crumbs
  • 1 cup all- purpose flour
  • 1 cup butter
  • ½ cup vegetable or peanut oil.
  • Salt
  • Lemon slices and fried parsley for garnish


  • Tenderize the veal to about ¼ inch thick.
  • Salt on both sides
  • Get three bowls ready to bread the cutlets – one with flour - one with whisked eggs- one with bread crumbs.
  • Heat the butter and oil in a large pan, allow oil to get hot.
  • Coat the veal cutlets in the flour then egg and then the bread crumbs.
  • Fry in the oil/butter making sure the schnitzels are always surrounded by the oil.
  • Remove when lightly browned and put on paper towels to remove any excess oil.
  • Fry the parsley in the remaining oil and serve as garnish over the Schnitzel.
  • Notes:
  • Serve with a warm potato salad called Kartoffelsalat and lemon wedges.