Vienna-style Veal Cutlet/ Wiener schnitzel

Course: Entree
Cuisine: Austrian, German
Prep Time: 35 minutes
Cook Time: 12 minutes
Marinate meat: 30 minutes
Total Time: 47 minutes
Servings: 6 schnitzel
Author: Marvellina
Learn how to make Vienna style tender and juicy Schnitzel with this easy no fuss recipe
Print Recipe


  • 6 veal cutlets pounded
  • Lemon juice optional
  • 1/2 to 1 cup flour
  • 2 eggs lightly beaten with 2 Tbsp cold water
  • 2 Tbsp cooking oil optional
  • 1 generous cup dry fine breadcrumbs
  • 4 to 5 tablespoons butter lard or vegetable shortening


  • Veal cutlets may be marinated in a sprinkling of lemon juice for 30 minutes before they are breaded. Whether or not they are marinated, sprinkle with salt on both sides before breading
  • Measure flour onto a sheet of waxed paper or a flat plate. Beat eggs and water in wide flat bowl; beat in oil if you are using it. The oil is supposed to hold breading on securely and help to make it crisp. Measure breadcrumbs onto a sheet of waxed paper or a flat plate
  • Dip salted cutlets lightly into flour on both sides, and then into beaten egg. Let excess egg drip off and dredge cutlets with breadcrumbs. Let stand at room temperature 15 to 30 minutes. Heat fat in a large skillet. There should be enough in pan for cutlets to "swim". Do not crowd cutlets into pan. Fry in batches. Add fat if needed
  • Put cutlets into pan when butter is very hot and bubbling starts to subside. Fry first side slowly until golden brown. Turn over with spatula or flat turner; do not pierce with fork. By the time second side is golden brown (allow 4-6 minutes for each side) the cutlet should be finished
  • Place finish cutlets on a platter, pan or sheet of aluminium foil, in a 250 to 275 F oven, so they will keep hot while the rest are being fried