Wiener schnitzel

Wiener Schnitzel Recipe


  • 4 veal or pork cutlets, pounded thin
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs (preferably fresh)
  • Vegetable oil, for frying
  • Lemon wedges, for serving


  1. Prepare the Cutlets:
    • If the veal or pork cutlets are not already thin, place each cutlet between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
    • Season both sides of each cutlet with salt and pepper.
  2. Set Up Breading Station:
    • In three separate shallow dishes, set up a breading station. Place flour in one dish, beaten eggs in another, and breadcrumbs in the third.
  3. Coat the Cutlets:
    • Dredge each cutlet in the flour, shaking off excess.
    • Dip the floured cutlet into the beaten eggs, ensuring it is fully coated.
    • Press the cutlet into the breadcrumbs, making sure it is evenly coated on both sides. Press down to adhere the breadcrumbs to the cutlet.
  4. Heat Vegetable Oil:
    • In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan.
  5. Fry the Schnitzel:
    • Once the oil is hot, carefully place the breaded cutlets in the pan. Fry for about 2-3 minutes per side or until golden brown and cooked through.
    • Be cautious not to overcrowd the pan; you may need to fry the cutlets in batches.
  6. Drain Excess Oil:
    • Place the fried cutlets on a plate lined with paper towels to drain any excess oil.
  7. Serve:
    • Serve the Wiener Schnitzel hot, garnished with lemon wedges on the side.
    • Traditionally, Wiener Schnitzel is often accompanied by potato salad or boiled potatoes and a side of lingonberry sauce.

Enjoy your delicious Wiener Schnitzel!

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