Wiener Schnitzel

"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."
photo by EmmyDuckie photo by EmmyDuckie
photo by EmmyDuckie
photo by K9 Owned photo by K9 Owned
photo by kiwidutch photo by kiwidutch
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:


  • 4 (4 ounce) boneless veal cutlets or (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


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

Questions & Replies

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  1. BeachGirl
    Wonderful!!! WOW!! I did add 1/4 tsp dried thyme and 1/4 tsp dried basil to flour mixture, and used panko (Japanese) bread crumbs. I had more flour than I needed, but just the right amount of bread crumbs and egg mixture. Even though I thought 30-40 minutes was too long to cook them, I did so anyway...and they were perfect. I did uncover and cook on higher heat the last 5 minutes to crisp the outside. After serving, squeezing a lemon on top brought out the flavors. This was as good as any Wiener Schnitzel I had in Germany. Definitely a real treat and a keeper.
  2. Linda Kossler
    Thank you so much for this recipe. My husband loved it alot and was extremely happy that I found it. I would be interested in more Austrian/German recipes so that he will be a happy boy! Thanks again.. Linda
  3. K9 Owned
    This is almost exactly the way I generally make Schnitzel. I have not ever included paprika in it before but I shall in future. It added a lovely colour to the fried schnitzel. The only adjustment I made was to dramatically reduce the cooking time as my veal was thin. I thought I would end up with leather if I let it cook for more than 15 minutes total. Made for The Happy Campers CQ4 I don't know what happened but a star fell off. It was really good!!!
  4. Stephanie S.
    This is very good. I waited and waited for the veal to go on sale, finally it was so I made this recipe. My family really liked it especially with the lemon, yum. I have always wanted to try Wiener Schnitzel and it did not dissappoint. Thank you for sharing this recipe with my family and me.
  5. cariannhillsgrove
    We love Wiener Schnitzel and this one is really delicious! I did add garlic powder in with the flour and it was a great addition!


  1. Chef smiley 2
    Well I finally made this recipe and it was great!!!!! I am very pleased with the choice that I made with my first PAC and This recipe will be used again,when ever veal is on sale or maybe next time I will use chicken. I did buy the thin cutlets instead of anything thick,so i didnt cook them for too long and I used lemon juice instead of the fresh lemons. All in all it was very good and everyone loved it!!!!
  2. Tisherself
    This was very quick and easy. The veal I bought was very, very thin, so I only cooked it uncovered instead of covered, and in butter instead of vegetable oil. I had to cook it two batches, and I probably cooked it less than ten minutes per batch. It was really a treat. I'll save my pennies until I can afford veal again (LOL) and will definitely make it as often as I can.



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