Traditional Wiener Schnitzel or Viennese Cutlet Recipe (2024)

Jennifer McGavin

Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years.

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Updated on 03/6/23

Tested by

Diana Rattray

Tested byDiana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

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Ingredients

4 (5-ounce) veal cutlets (or chicken or pork cutlets)
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1/4 cup all-purpose (or brown rice flour)
1/2 teaspoon kosher salt
2 large eggs, well beaten
1/2 cup breadcrumbs
Oil or lard, for frying
4 slices lemon, garnish

Steps to Make It

Gather the ingredients.
Place the cutlets between sheets of plastic wrap, and use a heavy, flat-surfaced pan, rollling pin or meat mallet to pound the meat evenly to 1/4-inch thickness.
To bread the schnitzels,set up 3 shallow dishes: Mix the flour and salt in the first dish, the beaten eggs in the second dish, and the breadcrumbs in the third dish.
In a large skillet, heat at least 1/4-inch of oil to 350 F. This takes about 8 minutes and the oil will just start to shimmer and smoke a bit.
Working one at a time, dredge cutlets first in flour until the surface is completely dry.
Dip in egg to coat, allow the excess to drip off for a few seconds.
Then roll quickly in the breadcrumbs until coated. Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating. The crust should not adhere completelybut form a loose shell around the schnitzel.
Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your cleanup is easier. You may want to swish them around a little with your fork to make sure they are not sticking to the pan.
Turn them over once and fry an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an internal temperature of 145 F. Remove from pan and allow the oil to drain off. Serve in the traditional manner with lemon slices.

Tips

As with many simple recipes, the quality of the ingredients is what will make or break your experience. Buy the best quality meat and ingredients that you can afford.
Even if you can buy or cut a very thin cutlet, it's important to pound your meat before breading. In addition to making meat thinner, pounding meat also tenderizes it.
Avoid old oil or less-than-perfect meat and watch your schnitzel carefully to avoid burning.
While Wiener schnitzel is a dish best eaten right after cooking, many people enjoy turning leftover cutlets into a sandwich. Once cool to room temperature, refrigerate the schnitzel in an airtight container; reheat gently and eat it within three days.

Recipe Variations

Some people choose to refrain from eating veal due to its cost or animal welfare concerns. Either chicken or pork cutlets can be used in this recipe and should also be pounded until thin.
Those seeking a vegetarian option have several substitutions available, including TVP (textured vegetable protein), seitan, and tofu.
For a gluten-free alternative, use gluten-free breadcrumbs and flour. Homemade breadcrumbs are easy to make from gluten-free bread. In a pinch, cornstarch will also work as a flour substitute; it will make the cutlet crispier.

What's the Difference Between Schnitzel and Wiener Schnitzel?

Schnitzel describes a "cutlet" of meat that's breaded and fried, and it's used for several dishes with German and Austrian origins. Wiener schnitzel can only be made with veal. Schweineschnitzel uses pork and is traditionally made with pork chops in Germany (in the U.S., pork tenderloin is common). Schnitzel made with chicken breasts is called hähnchenschnitzel, and it's also a favorite in Israel. While jägerschnitzel (hunter's cutlet) often uses pork as well, it was originally made with venison or wild boar. Other types of schnitzels add various gravies.

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Nutrition Facts (per serving)
704	Calories
36g	Fat
61g	Carbs
32g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	704
% Daily Value*
Total Fat 36g	46%
Saturated Fat 6g	29%
Cholesterol 227mg	76%
Sodium 691mg	30%
Total Carbohydrate 61g	22%
Dietary Fiber 4g	13%
Total Sugars 4g
Protein 32g
Vitamin C 4mg	19%
Calcium 136mg	10%
Iron 5mg	28%
Potassium 400mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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Traditional Wiener Schnitzel or Viennese Cutlet Recipe (2024)

FAQs

What is a wiener schnitzel traditionally made of? ›

The dish is prepared from veal slices, butterfly cut, about 4 mm (3⁄16 in) in thickness and lightly pounded flat, slightly salted, and rolled in flour, whipped eggs, and bread crumbs. The bread crumbs must not be pressed into the meat, so that they stay dry and can be "souffléd".

What's the difference between Wiener Schnitzel and regular schnitzel? ›

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

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What do Austrians eat with Wiener Schnitzel? ›

A traditional complement would be a potato salad, though fries and rice are popular, too.

What is schnitzel Viennese style? ›

When it says Wiener Schnitzel on the menu, it refers to a veal escalope that is fried out in clarified butter. Before breading, the meat is carefully pounded, seasoned and moistened, then dredged in flour, egg and finally breadcrumbs.

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What is the difference between German and Austrian schnitzel? ›

The two most popular types of schnitzel are the German schweineschnitzel, usually made from pork, and the Austrian wiener schnitzel, which is always made from veal.

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What is the Italian version of Wiener schnitzel? ›

Cotoletta alla milanese ([milaˈneːze] after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener schnitzel, but cooked with the bone in. It is traditionally fried in clarified butter.

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What cut of meat is best for Wiener Schnitzel? ›

Wiener schnitzel can only be made with veal. Schweineschnitzel uses pork and is traditionally made with pork chops in Germany (in the U.S., pork tenderloin is common). Schnitzel made with chicken breasts is called hähnchenschnitzel, and it's also a favorite in Israel.

Get More Info Here ›

What is schnitzel called in America? ›

United States

Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak.

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What is the best meat for Wiener Schnitzel? ›

A traditional wiener schnitzel is made using a veal cutlet, pounded flat until it's 4mm thick. Other versions of schnitzel use pork, chicken or even plant-based ingredients such as seitan, but these can't rightly be described as 'wiener' ('Viennese').

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Why do Jews eat schnitzel? ›

By the beginning of the 20th Century, central European immigrants had brought schnitzel to Israel. This dish was ideally suited to the culinary necessities of the period in Israel. At a time when few people owned ovens in their homes, these thin cutlets could be easily prepared over an open flame.

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Why is schnitzel so expensive? ›

The costs for the investment of separate transport, slaughtering, butchering and distribution to the shops are relatively high.

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What's the difference between cutlets and schnitzel? ›

The Short Answer:

Yes, Schnitzel, Scallopini, and Cutlets are essentially the same thing.

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What goes with Vienna schnitzel? ›

These potato sides are the only things that the Schnitzel is served with other than a piece of lemon to squeeze over the meat and some. Occasionally it's served with cucumber salad or a side salad based around lettuce. There are only two acceptable side dishes for Schnitzel: Potato salad or fried potatoes.

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Is Wienerschnitzel made of veal or pork? ›

Wiener schnitzel is a popular Viennese dish made of veal and traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter. In Austria and Germany, Wiener Schnitzel must be made of veal.

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Which meat is a wiener schnitzel made from traditionally? ›

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What is real German schnitzel made of? ›

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

Is wiener schnitzel always veal? ›

A traditional wiener schnitzel is made using a veal cutlet, pounded flat until it's 4mm thick. Other versions of schnitzel use pork, chicken or even plant-based ingredients such as seitan, but these can't rightly be described as 'wiener' ('Viennese').

Learn More ›