Wiener Schnitzel

Total Time
10 mins
45 mins

This is an old Betty Crocker recipe that has been used by our family for years. The page is stained and wrinkled from so much use. Haven't found a better recipe for this traditional recipe yet! My only modification in this recipe is less salt, and we use oil instead of shortening.

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  • 4 (4 ounce) boneless veal cutlets or 4 (4 ounce) veal scallopini
  • 12 cup flour
  • 12 teaspoon salt
  • 12 teaspoon paprika
  • 14 teaspoon fresh ground pepper
  • 1 egg
  • 2 tablespoons water
  • 1 cup dry breadcrumbs
  • 14 cup vegetable oil (or canola)
  • 1 lemon, cut in wedges


  1. Mix flour, salt, paprika and pepper.
  2. Coat meat with flour mixture; pound until 1/4" thick.
  3. Beat egg and water until blended.
  4. Dip meat into egg mixture, then coat with bread crumbs.
  5. Heat oil in large skillet; brown meat quickly.
  6. Reduce heat to low; cover and cook 30- 45 minutes or until tender.
  7. Serve with lemon wedges.