Wiener or Jaeger Schnitzel

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“What's not to like about meat pounded tender and thin, dipped in egg and flour, and fried to a golden brown? Adapted from Black Forest Mill German Restaurant”

Ingredients Nutrition

  • 1 lb veal cutlets (for Wiener schnitzel) or 1 lb pork cutlet (for jaeger schnitzel)
  • 14 cup all-purpose flour
  • 12 teaspoon pepper
  • 1 egg, beaten
  • 12 cup buttermilk
  • 34 cup fine dry breadcrumb
  • 12-1 cup canola oil
  • lemons, cut into wedges (for Wiener schnitzel) or german gravy (for jaeger schnitzel)
  • Schnitzel Gravy
  • 14 cup butter
  • 14 cup flour
  • 1 12 cups homemade beef broth or 1 12 cups canned beef broth
  • salt & freshly ground black pepper
  • 18 teaspoon nutmeg
  • 1 onion, diced
  • 1 medium tomatoes, diced
  • 1 lb fresh mushrooms


  1. Trim excess fat from veal or pork. Place cutlets between 2 sheets of waxed paper; flatten to one-eighth- to one-quarter-inch thickness. Combine flour and pepper in a shallow dish. Mix egg and buttermilk in another shallow dish. Coat cutlets with flour mixture, dredge in egg, then coat with bread crumbs. Let rest for 15 minutes.
  2. Heat large skillet on medium. Add oil; when hot, carefully add cutlets. Cook 4 to 5 minutes on each side or until browned. Transfer to a platter. Garnish Wiener schnitzel with lemon wedges and serve. Serve jaeger schnitzel with German gravy.
  3. To make German gravy: In a large saute pan, melt butter on medium-low heat until liquefied.
  4. Slowly whisk in flour, stirring constantly until the mixture resembles dough and is dark brown.
  5. Slowly add broth in small amounts, stirring constantly. Add salt, pepper, nutmeg, onion, tomato and mushrooms, and reduce heat to low.
  6. Simmer, stirring occasionally, for 5 to 7 minutes, or until vegetables are soft.

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