Classic Wiener Schnitzel made with veal cutlets, Parmesan, breadcrumbs, butter, and fresh lemon slices. Crispy, golden, and ridiculously delicious!
Alright, let me set the scene. A few years back, I was on one of those wild, kinda messy trips through Germany. You know, the kind where you end up spending more time hunting down the best local dishes than you do sightseeing? I swear, I must’ve eaten Wiener Schnitzel in every town I visited. But there was this one tiny, tucked-away restaurant in Munich—looked like it hadn’t changed a bit since the ‘70s. Dark wood, brass details, the whole vibe.
The lady running the place—probably the grandma of the whole operation—brought out this plate of schnitzel that was almost bigger than the plate itself. Crispy, golden breading with just a hint of buttery shine. And that first bite? Oh, man. It was like a love letter to my taste buds. Crunchy on the outside, juicy and tender inside, with that perfect squeeze of fresh lemon that somehow ties it all together.
It’s one of those meals that sticks with you, you know? So naturally, when I got home, I had to try making it myself. And let’s be honest, my first few tries were straight-up disasters. Too thick, too soggy, or the breading just peeled right off. But eventually, I cracked the code. And now, this recipe has kinda turned into my go-to whenever I’m craving that little taste of Germany.
Why You’ll Love This Wiener Schnitzel German Recipe?
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Classic Yet Adaptable: This Wiener Schnitzel recipe is all about sticking to those traditional roots—crispy breading, buttery goodness—but you can switch up the protein if veal’s not your thing. Pork chops, chicken, heck, even turkey if you’re feeling adventurous.
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Simple Ingredients, Big Flavor: I love a recipe where you don’t need to raid some specialty store to make it happen. Flour, eggs, breadcrumbs, butter, and a little Parmesan for extra oomph. That’s it.
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Satisfyingly Crispy: The trick? Chilling those breaded cutlets before frying. It’s one of those steps you’re tempted to skip… but trust me, don’t.
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Authentic Comfort Food: This isn’t just some fancy dish to impress guests (though it totally will). It’s the kind of food you want when it’s cold out, or you’re just having a rough day.
Ingredient Notes:
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Veal Cutlets (1 ½ pounds): If you can’t find veal, pork chops or chicken work beautifully. Seriously, it’s all good.
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All-Purpose Flour (½ cup): This is your first coating layer—helps everything else stick.
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Eggs (2 large): Makes the breadcrumbs cling like glue.
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Parmesan Cheese (3 tablespoons): Adds a little extra richness and flavor.
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Milk (2 tablespoons): Just enough to thin the egg mixture a bit.
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Parsley (1 teaspoon, minced): For a fresh pop of flavor.
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Salt & Pepper: Because bland food is a tragedy.
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Nutmeg (A pinch): Just a tiny bit makes a big difference.
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Bread Crumbs (1 cup): Go for the dry kind. Panko works great, too.
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Butter (6 tablespoons): Butter’s non-negotiable here. It’s what gives the schnitzel that golden, crispy finish.
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Lemon Slices (4 slices): A squeeze of lemon right before eating is like magic.
How To Make Wiener Schnitzel German?
So, making Wiener Schnitzel might sound like a whole ordeal, but it’s really just about breading some cutlets and frying them in butter. Seriously, that’s it. Here’s how:
Want To Save This Recipe?
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Prep the Cutlets:
Place the veal cutlets between two sheets of plastic wrap and pound them until they’re about 1/4-inch thick. You want them thin—like “you can almost see through them” thin. -
Set Up the Coating Stations:
Grab three plates. One for the flour. One for your egg mixture (eggs, Parmesan, milk, parsley, salt, pepper, and nutmeg, all mixed up). And one for breadcrumbs. -
Bread the Cutlets:
First, coat each cutlet in flour, shaking off the excess. Then dip it into the egg mixture, making sure it’s completely covered. And finally, press it into the breadcrumbs, really packing them on there. -
Chill the Cutlets:
This part’s super important. Stick those breaded cutlets in the fridge for at least an hour before frying. It helps the breading stick and get super crispy. -
Fry the Cutlets:
Melt butter in a large skillet over medium heat. Fry each cutlet for about 3 minutes per side, until golden and crispy. Make sure you give them space—you want them to sizzle, not steam. -
Serve & Enjoy:
Serve hot, with lemon slices and all that buttery goodness.
Storage Options:
Leftovers? First of all, I’m impressed you even have any. If you do, store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F to keep them crispy. Whatever you do, don’t microwave them unless you want sad, soggy schnitzel.
Variations and Substitutions:
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Protein Options: Pork, chicken, turkey—whatever you’ve got works.
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Breadcrumbs: Panko gives it extra crunch if you’re into that.
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Gluten-Free: Just swap the flour and breadcrumbs for gluten-free versions.
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Spicy Kick: Add a pinch of paprika or cayenne to the breadcrumb mixture.
What to Serve with Wiener Schnitzel German?
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German Potato Salad: Tangy, warm, and perfect.
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Spaetzle: Because you can never have too many carbs.
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Cucumber Salad: Light and refreshing to balance out all that fried goodness.
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Beer or Riesling: If you’re going for the full experience, why not?
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Bread the cutlets and chill them until you’re ready to fry. Just don’t leave them hanging out in the fridge for more than a day.
Can I bake this instead of frying?
You can, but… it’s not gonna be the same. Frying gives you that classic crispy crust.
Why is my schnitzel soggy?
Either your oil wasn’t hot enough, or you overcrowded the pan. Let those cutlets breathe!
So, there you have it! The Wiener Schnitzel German Recipe that’ll have you feeling like you’re sitting in a cozy little Munich tavern. Give it a try and let me know if it becomes a new favorite!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Wiener Schnitzel German Recipe
Ingredients
- Veal Cutlets: 1 ½ pounds pounded to 1/4-inch thickness. (Pork or chicken may be substituted.)
- All-Purpose Flour: ½ cup for coating.
- Eggs: 2 large.
- Parmesan Cheese: 3 tablespoons grated.
- Milk: 2 tablespoons.
- Parsley: 1 teaspoon minced.
- Salt: ½ teaspoon.
- Ground Black Pepper: ¼ teaspoon.
- Nutmeg: A pinch for subtle flavor enhancement.
- Dry Bread Crumbs: 1 cup.
- Butter: 6 tablespoons for frying.
- Lemon Slices: 4 slices for garnish.
Instructions
Prepare the Veal Cutlets:
- Place veal cutlets between two sheets of heavy plastic wrap on a stable, flat surface. Using the smooth side of a meat mallet, pound the cutlets to a uniform thickness of approximately 1/4 inch. This ensures even cooking.
Prepare the Coating Stations:
- Arrange three separate dishes. Place flour in the first dish. In the second, whisk together eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg until thoroughly combined. In the third, place the bread crumbs.
Coat the Cutlets:
- Dredge each cutlet in the flour, ensuring all sides are coated and excess flour is gently shaken off. Next, immerse the cutlet in the egg mixture, allowing it to be completely covered. Finally, press the cutlet into the bread crumbs, ensuring a thorough coating.
Chill the Cutlets:
- Transfer the coated cutlets to a plate and refrigerate them for at least one hour. This step helps the breading adhere firmly during the cooking process, resulting in a crisp finish.
Fry the Cutlets:
- Melt the butter in a large skillet over medium heat. Fry the cutlets in batches, cooking each one for approximately 3 minutes per side, or until they achieve a golden-brown, crispy exterior. Ensure not to overcrowd the skillet to maintain optimal crispiness.
Serve and Garnish:
- Transfer the cooked cutlets to a serving platter, pouring any pan juices over the top for additional flavor. Garnish with lemon slices and serve promptly.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
