Wiener Schnitzel (2024)

This authentic wiener schnitzel recipe is wonderfully flavorful and irresistibly crispy.

What Is Wiener Schnitzel?

Wiener schnitzel is a German dish of thin veal cutlets that are breaded and pan-fried. It’s one of the national dishes of Austria.

What Is Wiener Schnitzel Made Of?

These are the ingredients you’ll need to make this wiener schnitzel recipe:

Veal: This recipe starts with 1 ½ pounds of veal cutlets.
Flour and eggs: Dredging the veal in all-purpose flour and eggs ensures a perfectly crispy finished product.
Cheese and milk: Add Parmesan cheese and milk to the egg mixture to add flavor and help lock in moisture.
Seasonings: Season the wiener schnitzel with minced parsley, salt, pepper, and nutmeg.
Bread crumbs: Use store-bought dry bread crumbs or make your own at home.
Butter: Cook the breaded veal cutlets in butter on the stove.
Lemon: Garnish the wiener schnitzel with lemon slices.

How to Make Wiener Schnitzel

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade wiener schnitzel:

Pound the cutlets to ¼-inch thickness.
Dip the cutlets in flour, then shake off the excess.
Mix the eggs, cheese, milk, and seasonings in a bowl.
Dip the cutlets in the egg mixture, then coat with bread crumbs.
Refrigerate the coated cutlets for one hour or up to overnight.
Cook the breaded cutlets until brown and transfer to a serving platter.
Drizzle with pan juices and garnish with lemon slices.

What to Serve With Wiener Schnitzel

A classic German schnitzel recipe deserves to be paired with a classic German side dish! For instance:

Explore our entire collection of German Recipes for delicious inspiration.

How to Store Wiener Schnitzel

Store your leftover wiener schnitzel in an airtight container in the refrigerator for up to three days. Reheat in the oven or on the stove for the best results.

Allrecipes Community Tips and Praise

“I couldn't find veal so I've made this with pork loin,” says one Allrecipes community member.
“Great recipe! The parsley and Parmesan make it really tasty.”

“This was so delicious I can't wait to make it again,” raves Cathie Long. “Cooking it in the butter was like the best thing ever created. It was so delicious. I served mine with some pickled red cabbage on the side and some lemons. It was great.

“I LOVE this recipe,” says EDDIE VALLEE. “My family loves this recipe! We can't make enough of it! I also use the breading/batter mix with other meats like chicken, fish, and have made country-fried steak with it. It's fantastic!

Editorial contributions by Corey Williams