Grandma's Secret Wiener Schnitzel Recipe
Discover the timeless charm of "Grandma's Secret Wiener Schnitzel Recipe," a true culinary treasure passed through generations. Featuring tender, perfectly pounded veal cutlets coated in a golden, crispy breadcrumb crust, this authentic Austrian dish embodies comfort and tradition. The simple yet flawless breading process—flour, egg wash, and breadcrumbs—ensures each bite is irresistibly crunchy. Shallow-fried to perfection, the schnitzel is elevated with a squeeze of fresh lemon and a sprinkle of chopped parsley for a burst of brightness. Ready in just 30 minutes, this classic recipe is ideal for weeknight dinners or special occasions. Serve it with traditional sides like creamy potato salad or spaetzle for a complete, crowd-pleasing meal. Perfect your Wiener Schnitzel game with this timeless recipe that truly feels like a warm embrace from Grandma’s kitchen!
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Ingredients
- 4 pieces (about 4-5 oz each) Veal cutlets
- 1 cup All-purpose flour
- 3 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole (for garnish) Lemon
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
- 1 cup (enough for shallow frying) Cooking oil (vegetable or canola)
Directions
Step 1
Place each veal cutlet between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the cutlets gently until they are about 1/4 inch thick.
Step 2
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk the eggs with the milk until smooth. In the third dish, place the breadcrumbs.
Step 3
Season the veal cutlets on both sides with salt and pepper.
Step 4
Dredge each veal cutlet in the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the breadcrumbs, coating it evenly on both sides. Gently shake off any excess breadcrumbs.
Step 5
Heat the cooking oil in a large skillet over medium-high heat. To test if the oil is hot enough, drop a small crumb of bread into the oil; if it sizzles immediately, it is ready.
Step 6
Carefully place one or two breaded cutlets in the skillet, ensuring not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown and crispy. Use tongs to flip the cutlets gently.
Step 7
Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels to absorb the excess oil. Repeat with the remaining cutlets.
Step 8
Serve the schnitzel immediately, garnished with lemon wedges and fresh parsley, if desired. It pairs beautifully with potato salad, cucumber salad, or spaetzle on the side.
Nutrition Facts
| Serving size | (1265.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4578.5 |
| Total Fat 305.3g | 0% |
| Saturated Fat 40.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1188.1mg | 0% |
| Sodium 4073.5mg | 0% |
| Total Carbohydrate 266.1g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 18.8g | |
| Protein 223.3g | 0% |
| Vitamin D 136.0IU | 0% |
| Calcium 379.6mg | 0% |
| Iron 26.0mg | 0% |
| Potassium 2230.4mg | 0% |
Source of Calories