Best 10 Simple Wiener Schnitzel Recipes

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Wiener schnitzel is a classic dish that has been enjoyed for centuries. It is made from a thin, breaded cutlet of veal that is pan-fried until golden brown. The result is a crispy, flavorful dish that is sure to please everyone at the table. Simple wiener schnitzel can be made with just a few ingredients and is a great weeknight meal.

Here are our top 10 tried and tested recipes!

WIENER SCHNITZEL



Wiener Schnitzel image

Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.

Provided by Carolin

Categories     World Cuisine Recipes     European     Austrian

Time 35m

Yield 8

Number Of Ingredients 7

2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
⅛ cup oil for frying

Steps:

  • Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
  • Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 51 g, Cholesterol 168.7 mg, Fat 12.4 g, Fiber 2.9 g, Protein 27.4 g, SaturatedFat 3.5 g, Sodium 479.1 mg, Sugar 3.6 g

WIENER SCHNITZEL



Wiener Schnitzel image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 26

1 lemon, halved
1/4 cup clover honey
1/4 cup Dijon mustard
2 heaping tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper
1 pound fingerling potatoes
Kosher salt
1 tablespoon canola oil
1/2 pound slab bacon, finely diced
2 shallots, finely diced
1/4 cup apple cider vinegar
1 tablespoon sugar
1 heaping tablespoon Dijon mustard
1/4 cup finely diced cornichons
2 cups fresh beet juice
1 tablespoon clover honey
Kosher salt and freshly ground black pepper
2 cups fresh breadcrumbs
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
7 large eggs
4 veal shoulder cutlets (about 5 ounces each), pounded thin
1 cup canola oil
4 tablespoons unsalted butter

Steps:

  • For the lemon sauce: Heat a nonstick pan over high heat, place the lemon halves in the pan cut-sides down and cook until golden brown, about 2 minutes. Remove and let cool slightly.
  • Whisk together the honey, mustard and horseradish in a medium bowl, squeeze in the juice from the seared lemon and add the dill, mint and salt and pepper to taste. Let sit at room temperature for at least 30 minutes to allow the flavors to meld.
  • For the potato salad: Cover the potatoes with cold, salted water and bring to a boil. Lower to a simmer and continue to cook until the potatoes are fork-tender, 12 to 15 minutes. Drain and slice the potatoes into 1/4-inch-thick rounds.
  • Heat the oil in a large saute pan over medium heat. Add the bacon and cook until golden brown and slightly crisp, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
  • Add the shallots to the pan and cook until soft. Add the vinegar and sugar and cook until the sugar is dissolved. Remove from the heat, whisk in the mustard, add the potatoes and cornichon and gently mix until combined. Transfer to a platter and top with the crisp bacon.
  • For the beet reduction: Bring the beet juice to a boil in a small nonreactive pan over high heat. Cook until thickened and reduced to about 1/2 cup, about 12 minutes. Add the honey and season with the salt and pepper. Let cool slightly.
  • For the wiener schnitzel: Preheat the oven to 300 degrees F.
  • Spread the breadcrumbs out on a baking sheet and bake until pale and dried, about 12 minutes.
  • Increase the oven temperature to 350 degrees F. Set 2 baking racks on 2 baking sheets.
  • Put the flour in a baking dish and season with salt and pepper. Put 3 of the eggs in another baking dish with a few tablespoons of water, whisk until smooth and season with salt and pepper. Put the breadcrumbs in a third baking dish and season with salt and pepper.
  • Season the veal on both sides with salt and pepper. Dredge in the flour and tap off the excess. Dredge in the eggs, letting the excess run off. Dredge in the breadcrumbs and tap off the excess. Place on one of the baking racks.
  • Heat the oil in a large saute pan over medium heat until it begins to shimmer. Cook the veal, one cutlet at a time, until golden brown, about 4 minutes on each side. Place on the second baking rack and finish cooking in the oven for 5 minutes.
  • Melt the butter over medium heat in a 12-inch straight-sided skillet. Crack the remaining 4 eggs into the pan, season the tops with salt and pepper and cook until the whites are set and the yolks are slightly firm, about 2 minutes. Gently flip and continue cooking until the other side is just slightly set, about 30 seconds.
  • To serve: Divide the wiener schnitzel among large plates, drizzle with the lemon sauce, top each with a fried egg and drizzle with the beet reduction. Serve the potato salad on the side.

WIENERSCHNITZEL



Wienerschnitzel image

This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

Provided by Loves2CookinMN

Categories     World Cuisine Recipes     European     German

Time 1h30m

Yield 4

Number Of Ingredients 12

1 ½ pounds veal cutlets
½ cup all-purpose flour
3 tablespoons grated Parmesan cheese
2 eggs
1 teaspoon minced parsley
½ teaspoon salt
¼ teaspoon pepper
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
6 tablespoons butter
4 slices lemon

Steps:

  • Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
  • In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
  • Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 33.7 g, Cholesterol 229.6 mg, Fat 29.1 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 15.5 g, Sodium 781.7 mg, Sugar 2.4 g

GRANDMA'S SECRET WIENER SCHNITZEL RECIPE



Grandma's Secret Wiener Schnitzel Recipe image

Grandma keeps her Wiener schnitzel recipe a closely guarded secret. Unfortunately for her, it's not that hard to figure out. Anyway, it's a really easy and delicious way to prepare chicken or turkey breasts, or even the traditional veal. My husband demands I make it more than I can stand eating it.

Provided by Axel8741

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb boneless chicken breasts or 1 lb veal, if you're feeling fancy
1 cup breadcrumbs
2 teaspoons lemon juice
1 tablespoon parsley flakes
1 egg
cooking oil

Steps:

  • Pound meat until it is less than 1/4 inch thick.
  • Into a large skillet, pour oil approximately 1/4-inch deep; heat until oil bubbles when you drop in a pinch of breadcrumbs.
  • Beat egg, add:.
  • 1 teaspoons lemon juice.
  • Add parsley to breadcrumbs.
  • Dredge meat in egg, then breadcrumb mixture; fry until golden brown on each side.
  • Sprinkle with remaining lemon juice.

WIENER SCHNITZEL WITH PORK



Wiener Schnitzel with Pork image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1/4 cup all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 large eggs
2 cups fresh breadcrumbs or panko
4 pork loin cutlets, each about 4 to 5 ounces and pounded to 1/4 inch thick
Canola oil or other neutral-tasting oil, for frying
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
Lemon wedges, for serving

Steps:

  • Heat the oven to 200 degrees while you prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
  • Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees. Working in batches to avoid crowding pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
  • Pour off and discard oil remaining in skillet, then wipe clean with paper towels. Working in batches again if necessary, melt the butter in the same skillet over medium heat until sizzling. Set pan-fried cutlets in the pan to coat one side with butter, then quickly flip to coat the other side.
  • Arrange the cutlets on a platter, sprinkle with chopped parsley and serve with lemon wedges.

WIENER SCHNITZEL



Wiener Schnitzel image

You may chill the veal for 30 minutes after coating it if desired, making the recipe more convenient while preparing other foods. -Emma West, Leoma, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 veal cutlets (4 ounces each)
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 cup all-purpose flour
2 eggs, lightly beaten
3/4 cup dry bread crumbs
1/4 cup butter
4 lemon slices

Steps:

  • Sprinkle veal with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat veal with flour, then dip in eggs and coat with crumbs., In a large skillet over medium heat, cook veal in butter for 2-3 minutes on each side or until no longer pink. Serve with lemon.

Nutrition Facts : Calories 453 calories, Fat 26g fat (12g saturated fat), Cholesterol 209mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

WIENER SCHNITZEL



Wiener Schnitzel image

Wiener schnitzel is a quick and easy German main dish recipe made from tender pork tenderloin, lemon juice, and paprika.

Provided by Linda Larsen

Categories     Dinner     Entree

Time 19m

Yield 4

Number Of Ingredients 11

1 pound pork tenderloin
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons lemon juice
1 teaspoon paprika
1/4 cup flour
2 eggs, beaten
1 cup dry breadcrumbs
3 tablespoons butter
2 tablespoons peanut oil
1 lemon, cut into wedges

Steps:

  • Gather the ingredients.
  • Cut the pork tenderloin into 6 pieces crosswise. Place between sheets of plastic wrap, cut-side down and pound until pieces are about 1/3 inches thick.
  • Sprinkle each piece of pork with salt, pepper, and lemon juice.
  • Combine paprika and flour on a shallow plate.
  • Place beaten egg in a shallow bowl.
  • Place breadcrumbs on another shallow plate.
  • Dip pork pieces into the flour mixture and shake off excess. Then dip each piece into egg mixture, then place in breadcrumbs, pressing to coat.
  • Place each coated piece of pork on a wire rack. Preheat oven to 250 F.
  • In a large skillet , melt butter with oil over medium-high heat until the butter melts and foams.
  • Cook one or two coated pork pieces at a time until browned and tender, about 2 to 4 minutes per side.
  • When each piece is cooked, place it on a plate in the oven to keep warm.
  • Repeat with remaining pork pieces, then serve with lemon wedges.

Nutrition Facts : Calories 550 kcal, Carbohydrate 48 g, Cholesterol 199 mg, Fiber 7 g, Protein 39 g, SaturatedFat 9 g, Sodium 834 mg, Sugar 10 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g

WIENER SCHNITZEL



Wiener Schnitzel image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 8

6 veal cutlets
1 1/2 tablespoons fresh lemon juice
Salt
1/2 to 1 cup all-purpose flour
2 eggs, lightly beaten with 2 tablespoons cold water
2 tablespoons vegetable oil
1 generous cup fine, dry bread crumbs
4 to 5 tablespoons butter

Steps:

  • Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary.

SIMPLE WIENER SCHNITZEL



Simple Wiener Schnitzel image

The classic German dish, name from Austrian capital of "Vienna" (Wien), name sounds funny ! This will serve 4. :-)

Provided by -------

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb pork tenderloin, yjinly sliced
salt
lemon-pepper seasoning
1/4 cup flour
2 eggs, beaten
dried breadcrumbs
cooking oil
lemon wedge

Steps:

  • Pound meat between waxed paper until extremely thin.
  • Add salt & lemon-pepper to flour.
  • Dredge meat in flour.
  • Dip in egg & then bread crumbs.
  • Fry on both sides quickly in oil.
  • Serve with lemon wedges to be squeezed over meat.

Nutrition Facts : Calories 219.4, Fat 8.7, SaturatedFat 2.9, Cholesterol 180.6, Sodium 90.7, Carbohydrate 6.2, Fiber 0.2, Sugar 0.2, Protein 27.2

WIENER SCHNITZEL



Wiener Schnitzel image

Perfect golden Wiener schnitzel can be a work of art. Or it can be the worst dish of your life, more like a piece of lead. the eggs have to be beaten with a little cream to make them fluffier, the bread crumbs are not pressed onto the meat, and when you cook the schnitzel -- and you always do only one slice at a time -- you keep it moving in the pan, nearly covered with bubbling oil. That's the only way to get the coating on the veal to form a puckery, crunchy surface. I use the top round cut. The very white milk-fed veal doesn't have enough flavor. You don't have to worry so much about tenderness because the veal is pounded. Each portion is cut on the bias about a half inch thick. Make sure all the membrane, or silver skin, is removed. Slice each piece through the middle, not quite all the way, then open it like a book, a butterfly. Place it between sheets of plastic and pound it flat and evenly, not too hard. You can trim away any ragged edges.

Provided by Kurt Gutenbrunner

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds veal top round cut in 5-ounce scaloppines
Salt and freshly ground white pepper
1 cup flour
2 eggs
2 tablespoons heavy cream
2 cups unseasoned bakery bread crumbs
2 cups vegetable oil
1/2 cup, packed, flat-leaf parsley leaves, rinsed, well-dried and coarsely chopped
3 tablespoons unsalted butter
4 lemon wedges
Cucumber or bibb lettuce salad in vinaigrette dressing

Steps:

  • One at a time, place veal pieces in heavy 1-quart plastic bag, and pound thin with meat pounder. Place veal on large platter, and lightly salt and pepper both sides.
  • Put flour in shallow bowl wide enough to hold a piece of veal flat. Put eggs and cream in a similar bowl. Beat to blend. Put bread crumbs in a third similar bowl.
  • Heat oven to 175 degrees. Line baking sheet with parchment. Arrange bowls near stove, along with a platter covered with layers of paper towel and a small plate covered with layers of paper towel.
  • Heat oil in an 11- to 12-inch skillet or sauteacute; pan, the deeper the better. When oil is quite hot, put parsley in strainer, put in oil, and fry 10 seconds. Remove parsley, draining well, and place on the small plate. Add butter to skillet, and adjust heat to medium.
  • Put 1 slice veal in flour, cover well, then shake off excess. Dip in egg, turning to coat. Put in bread crumbs, coating well, then shake off excess. Put in skillet, and fry about one minute, gently moving pan in circular motion on the burner. Oil should be frothy. When breading looks bubbly and starts to brown, turn and cook another minute, then transfer to paper-towel-lined platter. Repeat with remaining veal, adjusting heat so crumb coating cooks gradually and evenly, without burning.
  • Place the cooked, drained schnitzels on a baking sheet, and put in the oven until ready to serve, up to 15 minutes.
  • Arrange veal on platter or individual plates. Garnish with lemon wedges and fried parsley, and serve with salad.

Tips:

  • For the most authentic Wiener Schnitzel, use veal cutlets. If you can't find veal, you can substitute pork or chicken cutlets.
  • Make sure the cutlets are pounded very thin. This will help them cook evenly and become crispy.
  • Use a light hand when breading the cutlets. Too much breading will make them heavy and greasy.
  • Fry the cutlets in batches, so that they don't overcrowd the pan. This will help them cook evenly.
  • Don't overcrowd the pan when frying the cutlets. This will cause the oil temperature to drop and the cutlets will not cook evenly.
  • Serve the Wiener Schnitzel immediately with your favorite sides.

Conclusion:

Wiener Schnitzel is a classic dish that is easy to make and always a crowd-pleaser. With its crispy coating and tender meat, it's sure to be a hit at your next party or gathering.

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