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True Wiener Schnitzel (Breaded Veal Scallops - Austria)

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“The ingredients are basic and simple but the method is what gives you a perfect schnitzel. Simplicity at its best. Use the best meat and fresh oil or lard. There are others with these ingredients but I have not found one yet that focuses on the importance of the preparation. You need to have a light shell of breading, rather than a heavy coating. See the prep notes.”

Ingredients Nutrition

  • 4 veal cutlets, pounded to 1/4 inch thickness (traditional, about 5 oz. each, you may use chicken or pork, as well)
  • 14 cup flour (all purpose or brown rice)
  • 14 teaspoon salt
  • 12 cup breadcrumbs
  • 2 eggs
  • oil (lard is traditional) or lard (for frying, lard is traditional)


  1. When flouring and breading do not press them into the meat, especially the breadcrumbs.
  2. Ensure that there is enough oil or lard for the meat to "float" in it, it will absorb less oil than if it sticks to the bottom, and allows the coating to puff a little around the meat.
  3. Heat at least 1/4 inch of oil in the pan to 350°F.
  4. Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
  5. Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and potato salad or green salad and serve.

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