Wiener schnitzel is made from thin cutlets of veal. These are breaded and then pan fried until golden brown. There are a few ways to serve wiener schnitzel, my favorite being topped with rolled anchovies and freshly squeezed lemon juice. Accompanied with red cabbage and spaetzle, this is traditional food at its best.

A Brief History of Schnitzel

First appearing in a recipe book in 1831, it was referred to as “Breaded Veal Cutlets” (roughly translated from German). There have been stories through the years that it originated in Italy and was brought to Vienna, but these stories have since been proven untrue. Dishes made of breaded, deep fried meats have been in Austrian cooking dating back to at least 1719.

A variation on Wiener Schnitzel has used pork, since it is a less expensive meat. Austria has since passed a law requiring Wiener Schnitzel to be made with veal. Schnitzel made from pork must be labeled as such.

Let’s get to the Schnitzel

Very thin slices of veal are needed for this dish. This can be accomplished by butterflying thicker cuts and then pounding them flat. The cutlets are then dredged in flour, dipped in egg, and then coated in bread crumbs. Fried in a decent amount of butter until golden, the coating becomes light and fluffy.

Anchovies? Eww

A recipe from Mader’s German Cooking & Baking garnishes each cutlet with rolled anchovies and lemon slices. Anchovies have gotten a rather bad reputation through the years, but I encourage you to give these a try. Rolled anchovies, which are just anchovies rolled around a caper, may be hard to find. If you are unable to find rolled anchovies in your local market, you can substitute flat anchovies along with a few capers. Anchovies do tend to be salty, and are somewhat of an acquired taste, but tried in small amounts, they pack a lot of flavor.

A la Holstein

Another variation of Wiener Schnitzel tops each schnitzel with a fried egg, garnishing with anchovies, pickled beets, and “dill pickle fans” – a small gherkin sliced lengthwise, keeping one end intact and spreading the slices out. While I enjoyed trying the a la Holstein variation, the addition of the fried egg is a little too much for me. Consider giving it a try and let me know which variation you prefer.

Print Recipe

Wiener Schnitzel (Breaded Veal Cutlet)

Wiener schnitzel is a classic Austrian dish made from thin veal cutlets that are breaded and pan-fried until golden brown. It's traditionally served with accompaniments like red cabbage and spaetzle, and can be garnished with anchovies and lemon juice for added flavor.

Course: Main Course

Keyword: eggs, veal

Servings: 4

Ingredients

• 1 1/2 pound veal steak cut 1/2-inch thick
• 1/2 cup flour
• salt and pepper
• 2 eggs slightly beaten
• 1 cup dry, sieved bread crumbs
• 3/4 cup butter
• lemon slices
• rolled anchovy fillets

Optional (for a la Holstein variation:)

• fried egg
• anchovy fillets
• pickled beets
• dill pickle fans

Instructions

• Prep the veal: Remove any bones and slice into six serving pieces. Pound each piece thin—this is key to that delicate, crisp texture.
• Bread the cutlets: Season flour with salt and pepper. Dredge each veal piece in flour, dip in beaten eggs, then coat with bread crumbs.
• Sauté to perfection: Melt butter in a heavy skillet over low heat. Sauté schnitzels until golden brown on both sides—about 15 minutes total. Don’t rush it; slow cooking in butter is what gives it that signature richness.
• Garnish and serve: Plate with lemon slices and rolled anchovy fillets for a classic finish.

Wiener Schnitzel à la Holstein:

• Top each schnitzel with a fried egg.
• Garnish the platter with anchovy fillets, pickled beets, and dill pickle fans.