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Wiener Schnitzel Recipe Step by Step
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5 from 6 votes

Wiener Schnitzel Recipe

Step by Step Wiener Schnitzel Recipe
Prep Time20 mins
Cook Time5 mins
Course: Main Course
Cuisine: Austrian
Keyword: original Viennese Schitzel, Wiener Schnitzel
Servings: 4
Calories: 477kcal


  • 4 veal cutlets in butterfly cut (180-200 gram each)
  • 1 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 4 large eggs
  • 1 cup breadcrumbs
  • Oil or lard, and butter for frying
  • 4 slices lemon, garnish


  • Pound the cutlets in a uniform way between 2 plastic wraps with hammer, till you get it 0,5cm thick ( secret #1)
  • Gather the flour, breadcrumbs, and eggs. Set up 3 shallow dishes, for each, important is not to overmix the eggs, you should be able to see parts of the egg whites (secret #2)
  • Take a large skillet and heat the oil with the butter ( it should be completely covered with oil, remember the schnitzel should swim in the oil)
  • The next step is to add salt to our schnitzel before we breaded them.
  • Now that we have our veal cutlets season, we are going to dredge each schnitzel first inflour till the surface is completely dry
  • Now we are going to dip the schnitzel in the egg to coat them and then we dip quickly inthe breadcrumbs, without pressing the breadcrumbs to the schnitzel (secret #3)
  • Place the breaded schnitzel in the pan with hot oil, (better one at the time) and move the pan back and forward (be careful) to fried the schnitzel in constant movement ( secret #4) till you get a nice brown schnitzel.



Serve with lemon slices and potato salad!
Guten Appetit!


Serving: 200g | Calories: 477kcal | Carbohydrates: 38.5g | Protein: 31.2g | Fat: 21.9g