Wiener Schnitzel

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A Classic Schnitzel from Wien

Wiener Schnitzel

The classic Wiener Schnitzel, a thin slice of veal coated in breadcrumbs and fried, traditionally served with a lemon slice.


  • 1 lb veal fillets pounded thin
  • salt and freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 3 eggs beaten
  • 1 cup white bread crumbs you can use Panat or Panko as well
  • 2 ounces butter
  • 3 tablespoons canola oil
  • 1 lemon


  • Season the flattened veal fillets with salt and pepper. Dip the fillets first in the flour, then in the egg mixture and finally in the breadcrumbs.
  • Heat the butter and oil in a large skillet until hot (drop a cube of bread in the oil - if it browns, the oil/butter is hot enough). Fry the fillets in batches on each side for about 5 minutes until golden brown. Remove and place in a dish lined with paper towels. Keep fillets warm while you fry the next batch. Serve immediately with lemon slices.
Course: Entree
Cuisine: Austria
Keyword: Breading, Panat, Schnitzel, Veal, Vienna
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