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0:15 prep
0:20 total


prep 0:15       total 0:20




Boneless pork or
veal chops
2 eggs, beaten
1 cup flour
1 cup seasoned bread crumbs
Salt and pepper, to taste
Oil (canola is best)


Tenderize chops (or any cut of meat, for that matter) with a meat mallet. Heat a frying pan or electric skillet on medium high heat. Measure flour into a bowl and season with salt and pepper. Measure bread crumbs into a separate bowl.

Add oil to skillet. Dredge meat in egg, then flour, then egg, then bread crumbs. Fry for 2 minutes on each side.

Serve with wedges of lemon.

Serves as many as you need!

Author's Comments

The amounts in this recipe are only guesswork! They are by no means exact -- just use what you need.

The lemon provides a good crisp flavor to counteract the grease. At least try it! :)

My German professor makes these for the intermediate students every year for Oktoberfest. It takes a couple of hours to cook enough to feed all of us, but then there's usually about forty or fifty people there!

The schnitzel also freeze well, if you cook too many! Just pop them in the microwave on high for 1 minute, and they're almost as good as fresh!

Have you made this recipe? What'd you think?

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4 Recipe Reviews


Tony reviewed Weinerschnitzel on February 27, 2001

The recipe sounds reasonable, I've made Wiener Schnitzel similarly several times, except I usually skip the first flour dredge. For me it's flour, egg, breadcrumbs. And I tend to use plain breadcrumbs which is more authentic. Now for some constructive criticism. It's "Wiener Schnitzel" not "weinerschnitzel" and Wien is Vienna, a city in Austria. The recipe for Wiener Schnitzel is therefor an Austrian recipe, not a German one, but I think the Germans are alway willing to claim it ;)


pepperjelly reviewed Weinerschnitzel on January 1, 2004

You are definetly right on that Tony! ;-)

Btw. a good method to use the remaining breadcrumbs,egg,and flour is to make a so called "Brösellaberl",we always make this at home!

Just mix all the ingredients together and ad optional some grated cheese (parmesan) or some herbs then fry it in the pan.


einar reviewed Weinerschnitzel on November 25, 2004

I don't care who came up with it! or how you spell it! It is just great! Many people don't even want ot try to make it because it sounds hard to make. Well they don't know what they are missing. Give me some weiner-schnitzel with a good brown sauce and a side of red cabbage & cold beer and I have one of the best comfort foods on my list.


jessicapino reviewed Weinerschnitzel on December 3, 2004

I made this for dinner last night and it really hit the spot. I agree with Einar, I don't really care what you call it, a good recipe is a good recipe!