Wienerschnitzel is my first choice when I go to a German restaurant!

I love veal! Any way!

Many people think Wienerschnitzel is a German dish, but it really originated in Austria. “Wiener” is Viennese  for Vienna, Austria.  

Typically it is served with a slice of lemon, sautéed apples, potatoes of some kind, like buttered potatoes with parsley or warm or cold potato salad and a vegetable.

At home when I make this I have to make sautéed apples as a side! I have a recipe for Sauteed Apples on my website.

This is my own Wienerschnitzel version. “Das ist lecker!”  


If you love veal, you love Wienerchnitzel! And it is easy to make at home! And so delicious!
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Prep Time20 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Austrian, German
Servings: 4
Calories: 585



  • ½ pound veal cutlets thin
  • ½ cup flour
  • 1 tablespoon Romano cheese grated, or Parmesan
  • 2 eggs
  • 1 teaspoon parsley chopped
  • ½ teaspoon salt
  • ¼ teaspoon. pepper
  • 1/8 teaspoon nutmeg
  • 2 tablespoons milk
  • 1 cup breadcrumbs plain
  • 6 tablespoons butter
  • 4 slices lemon


  • 4 tablespoons butter
  • cups mushrooms
  • 2 onions sliced in rings
  • 2 tablespoons red wine
  • 4 tablespoons sour cream



  • In medium bowl, mix together the flour, grated cheese, eggs, parsley salt, pepper, nutmeg, and milk.
  • In another medium bowl, place the bread crumbs.
  • Dip each cutlet into the egg mixture, then into the bread crumbs. Press the bread crumbs into the cutlet to coat.
  • “Double-dip”! (Repeat the coating process if you have more left).
  • Cover the cutlets and refrigerate them for 1 hour to set the coating. You can refrigerate them overnight if you want.
  • Melt the 6 tablespoons butter in large skillet over medium heat.
  • Sauté the breaded cutlets until browned on each side, about 3 minutes on each side.
  • Remove to a warm serving platter. (or keep in 200° oven while you make the gravy).


  • In a small skillet, sauté the mushrooms and onions in the 4 tablespoons of butter until soft.
  • Stir in the wine and sour cream.
  • Pour the gravy over the warmed cutlets.
  • Garnish with lemon slices.
Calories: 585kcal | Carbohydrates: 40g | Protein: 23g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 807mg | Potassium: 562mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1092IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 3mg

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