Wiener Schnitzel

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“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.”

Ingredients Nutrition

  • 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.

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