Wiener schnitzel, the classic Austrian dish that never fails to impress. Thinly pounded veal cutlets, breaded and fried to a golden crisp perfection – what’s not to love? But sometimes, even the most tried-and-true recipes can get a little stale. That’s why we’ve gathered 18 mouth-watering wiener schnitzel recipes with a twist to shake things up in your kitchen. From classic lemon and parsley to bold flavors like garlic butter and mushroom cream sauce, there’s something for every palate.
Whether you’re looking to add some excitement to your dinner party repertoire or simply want to mix things up in your own cooking routine, these crispy wiener schnitzel recipes with a twist are sure to satisfy. So go ahead, get creative, and take your taste buds on a culinary adventure!
Classic Wiener Schnitzel with Lemon and Parsley
Classic Wiener Schnitzel with Lemon and Parsley: A timeless Austrian dish that combines tender veal cutlets, crispy breading, and a burst of citrus flavor.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs, beaten
– 1 cup breadcrumbs (preferably Panko)
– 2 lemons, juiced
– Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the breading station by placing flour, paprika, salt, and pepper in a shallow dish.
2. In a separate dish, beat eggs.
3. In another dish, place breadcrumbs.
4. Season veal cutlets with salt and pepper.
5. Dredge each cutlet in flour mixture, then dip in beaten eggs, and finally coat with breadcrumbs.
6. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
7. Fry schnitzel for 3-4 minutes on each side, or until golden brown and cooked through.
8. Serve hot with lemon wedges and chopped parsley.
Cooking Time: About 12-15 minutes per serving (4 servings)
Panko-Crusted Wiener Schnitzel
Classic Austrian dish gets a crispy twist with this Panko-crusted wiener schnitzel recipe. Thinly pounded veal cutlets are coated in a light and airy breadcrumb mixture, then fried to a golden crisp.
Ingredients:
– 4 veal cutlets (about 1/4 pound each)
– 1 cup Panko breadcrumbs
– 2 tablespoons all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs, beaten
– Vegetable oil for frying
Instructions:
1. Pound veal cutlets to an even thickness.
2. In a shallow dish, mix together Panko breadcrumbs, flour, paprika, salt, and pepper.
3. Dip each veal cutlet in beaten eggs, then coat in breadcrumb mixture, pressing gently to adhere.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry coated veal cutlets for 2-3 minutes on each side, or until golden brown and cooked through.
6. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: About 12-15 minutes total (4-6 minutes per side).
Herb-Infused Wiener Schnitzel with Garlic Butter
A classic Austrian dish gets a flavorful boost from fresh herbs and rich garlic butter. This recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 4 veal cutlets (or pork or chicken, if preferred)
– 1/4 cup all-purpose flour
– 2 tablespoons paprika
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh dill
– 2 tablespoons unsalted butter, softened
– Lemon wedges, for serving
Instructions:
1. In a shallow dish, mix flour, paprika, salt, and pepper.
2. Dip each veal cutlet in the flour mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Cook schnitzel 2-3 minutes per side, or until cooked through.
4. In a small saucepan, melt butter over low heat. Add garlic and cook 1 minute.
5. Stir in parsley and dill. Serve garlic butter sauce over cooked schnitzel.
6. Garnish with lemon wedges, if desired.
Cooking Time: 12-15 minutes
Wiener Schnitzel with Mushroom Cream Sauce
Experience the rich flavors of Austria with this iconic dish featuring crispy breaded veal cutlets served with a decadent mushroom cream sauce.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1 egg, beaten
– 1 cup breadcrumbs
– Salt and pepper to taste
– 2 tablespoons butter
– 8 oz mushrooms (button or cremini), sliced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal cutlets with salt and pepper.
2. Dip each cutlet in flour, then egg, and finally breadcrumbs, pressing gently to adhere.
3. Heat butter in a large skillet over medium-high heat. Cook veal for 2-3 minutes on each side, or until golden brown.
4. In a separate pan, sauté mushrooms and garlic until tender. Add heavy cream and simmer until slightly thickened.
5. Serve Wiener Schnitzel with mushroom cream sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Spicy Paprika Wiener Schnitzel
Experience the bold flavors of Austria with this twist on a classic Wiener Schnitzel recipe, infused with spicy paprika and served with a side of tangy lemon wedges.
Ingredients:
– 4 pork cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs, beaten
– 1 cup breadcrumbs
– 1 tablespoon vegetable oil
– 2 tablespoons spicy paprika (such as Hungarian sweet paprika)
– Lemon wedges, for serving
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dip each pork cutlet in the beaten eggs, then coat in breadcrumbs, pressing gently to adhere.
3. Heat vegetable oil in a large skillet over medium-high heat. Add coated pork cutlets and cook for 2-3 minutes on each side, or until golden brown.
4. Sprinkle spicy paprika over the top of each cutlet and serve immediately with lemon wedges.
Cooking Time: 12-15 minutes
Wiener Schnitzel with Cranberry Compote
A staple of Austrian cuisine, Wiener Schnitzel is a breaded and fried veal cutlet that’s simply divine. Pair it with a tangy cranberry compote for a sweet and savory combination.
Ingredients:
For the Wiener Schnitzel:
– 4 veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1 egg, beaten
– 1 cup breadcrumbs
– Vegetable oil for frying
For the Cranberry Compote:
– 12 oz fresh or frozen cranberries
– 1 cup granulated sugar
– 2 tablespoons orange juice
– 2 tablespoons water
Instructions:
1. Season the veal cutlets with salt and pepper.
2. Dip each cutlet in flour, then egg, and finally breadcrumbs, pressing gently to adhere.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the veal for 2-3 minutes on each side, or until golden brown and cooked through.
4. Meanwhile, combine cranberries, sugar, orange juice, and water in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the compote has thickened slightly.
5. Serve the Wiener Schnitzel with the Cranberry Compote spooned over the top.
Cooking Time: About 15-20 minutes.
Gluten-Free Wiener Schnitzel with Almond Flour
Experience the classic Austrian dish with a gluten-free twist using almond flour. This recipe yields a crispy and tender wiener schnitzel that’s perfect for any occasion.
Ingredients:
– 4 veal cutlets (or pork or chicken breasts)
– 1 cup almond flour
– 2 tablespoons lemon juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs, beaten
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together almond flour, lemon juice, salt, and pepper.
2. Dip each veal cutlet (or pork or chicken breast) into the beaten eggs, coating completely, then coat in the almond flour mixture, pressing gently to adhere.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the coated veal cutlets for 2-3 minutes on each side, or until golden brown and cooked through.
5. Drain on paper towels and serve immediately.
Cooking Time: 6-8 minutes
Wiener Schnitzel with Arugula and Parmesan Salad
A rich and satisfying Austrian-inspired dish that combines the crispiest of breaded veal cutlets with a refreshing and tangy arugula salad.
Ingredients:
For the schnitzel:
– 4 veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1 egg, beaten
– 1 cup breadcrumbs
– Vegetable oil for frying
For the salad:
– 4 cups arugula
– 1/2 cup shaved Parmesan cheese
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. Pound veal cutlets to an even thickness.
2. Dip each cutlet in flour, then egg, then breadcrumbs, pressing gently to adhere.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry schnitzel for 2-3 minutes per side or until golden brown and cooked through.
4. In a separate bowl, combine arugula, Parmesan cheese, olive oil, and white wine vinegar. Season with salt and pepper to taste.
5. Serve schnitzel hot alongside the salad.
Cooking Time: About 20-25 minutes for the schnitzel, plus prep time for the salad.
Beer-Battered Wiener Schnitzel
Get ready to elevate your schnitzel game with this unique beer-battered twist on the classic Austrian dish!
Ingredients:
– 4 pork or veal cutlets (1/2 inch thick)
– 1 cup all-purpose flour
– 1/2 cup cold beer
– 1/4 cup butter, melted
– 1 egg, beaten
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour and a pinch of salt.
2. Dip each cutlet into the flour mixture, coating both sides evenly.
3. In a separate bowl, whisk together beer, melted butter, and beaten egg.
4. Add the beer-batter mixture to the flour-coated cutlets, making sure they’re fully coated on both sides.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
6. Fry the battered cutlets for 3-4 minutes on each side, or until golden brown and crispy.
7. Remove from oil and drain on paper towels. Serve hot with your favorite accompaniments!
Cooking Time: Approximately 12-15 minutes per batch.
Wiener Schnitzel with Caper and Anchovy Sauce
This iconic Austrian dish gets a savory twist with the addition of caper and anchovy sauce, elevating the crispy pork cutlet to new heights.
Ingredients:
– 4 pork cutlets (about 1/2 pound each)
– 1 cup all-purpose flour
– 1 egg, beaten
– 1 cup breadcrumbs
– Vegetable oil for frying
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/4 cup capers, rinsed and drained
– 2 anchovy fillets, finely chopped
– Salt and pepper to taste
Instructions:
1. Prepare the breading station by mixing flour, egg, and breadcrumbs in separate bowls.
2. Pound the pork cutlets to an even thickness.
3. Dredge each cutlet in flour, then egg, and finally breadcrumbs.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the breaded cutlets for 3-4 minutes on each side, or until golden brown and cooked through.
6. In a small saucepan, melt butter over low heat. Add garlic, capers, and anchovy fillets. Simmer for about 2 minutes, stirring occasionally.
7. Serve the Wiener Schnitzel with the Caper and Anchovy Sauce spooned on top.
Cooking Time: About 15-20 minutes
Lemon-Thyme Wiener Schnitzel
This classic German dish gets a bright and citrusy twist with the addition of lemon and thyme. Crispy on the outside and tender on the inside, this wiener schnitzel is perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 lemons, juiced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. In a shallow dish, whisk together lemon juice, olive oil, garlic, and thyme.
2. Add the veal cutlets to the marinade and coat evenly. Let sit for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat the oven to 375°F (190°C).
4. Remove the veal from the marinade and season with salt and pepper.
5. Dredge the veal cutlets in breadcrumbs, shaking off excess.
6. Place the schnitzel on a baking sheet lined with parchment paper and bake for 15-20 minutes or until cooked through.
7. Serve hot with your favorite sides, such as lemon wedges and fries.
Cooking Time: 15-20 minutes
Wiener Schnitzel with Sweet Potato Fries
This beloved recipe combines the crispy, breaded goodness of Wiener Schnitzel with the sweet and crunchy delight of sweet potato fries. Perfect for a cozy evening in or a special occasion.
Ingredients:
– 4 veal cutlets (or pork or chicken breasts as substitutes)
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs, beaten
– 1 cup breadcrumbs
– Vegetable oil for frying
– 2 large sweet potatoes
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Prepare the breading station by mixing flour, paprika, salt, and pepper on a plate.
3. Dip each veal cutlet in eggs, then coat with breadcrumbs, pressing gently.
4. Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry schnitzels for 2-3 minutes per side or until golden brown.
5. Meanwhile, slice sweet potatoes into fry shapes and toss with salt and pepper to taste.
6. Bake sweet potato fries in the oven for 20-25 minutes or until crispy.
7. Serve Wiener Schnitzel with sweet potato fries and enjoy!
Cooking Time: 30-40 minutes
Garlic and Rosemary Wiener Schnitzel
This recipe puts a savory spin on traditional Wiener Schnitzel by adding the pungency of garlic and the earthiness of rosemary. The result is a crispy, flavorful dish that’s sure to impress.
Ingredients:
– 4 pork cutlets (about 1/4 inch thick)
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary, chopped
– 1 cup all-purpose flour
– 1 egg, beaten
– 1 cup breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, mix together garlic, olive oil, and rosemary.
3. Dip each pork cutlet into the flour mixture, shaking off excess, then into the egg, and finally into the breadcrumb mixture, pressing gently to adhere.
4. Place the coated cutlets on a baking sheet lined with parchment paper.
5. Drizzle any remaining garlic-rosemary mixture over the cutlets.
6. Bake for 20-25 minutes or until golden brown and cooked through.
Cooking Time: 20-25 minutes
Wiener Schnitzel with Apple and Walnut Slaw
Classic Wiener Schnitzel gets a delightful twist with this recipe that pairs crispy breaded pork cutlets with a refreshing Apple and Walnut Slaw.
Ingredients:
For the Wiener Schnitzel:
– 4 pork cutlets (1/4 inch thick)
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1 egg, beaten
– 1 tablespoon lemon juice
– Salt and pepper to taste
For the Apple and Walnut Slaw:
– 1 large apple, diced
– 1/2 cup chopped walnuts
– 2 tablespoons mayonnaise
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon salt
Instructions:
1. Prepare breading station by mixing flour, breadcrumbs, and a pinch of salt.
2. Dip each pork cutlet in beaten egg, then coat with breadcrumb mixture, pressing gently to adhere.
3. Heat 1/2 inch of oil in large skillet over medium-high heat. Cook Wiener Schnitzel for 3-4 minutes on each side or until golden brown and cooked through.
4. Meanwhile, combine apple, walnuts, mayonnaise, vinegar, and salt in bowl. Mix well.
5. Serve Wiener Schnitzel with Apple and Walnut Slaw.
Cooking Time: 15-20 minutes
Mustard-Crusted Wiener Schnitzel
Elevate your dinner game with this beloved Austrian dish, where tender veal cutlets meet a tangy mustard crust. Our simple recipe yields a flavorful and satisfying meal perfect for any occasion.
Ingredients:
– 4 veal cutlets (1/4 inch thick)
– 2 tablespoons Dijon mustard
– 1 tablespoon all-purpose flour
– 1 egg, beaten
– 1 cup breadcrumbs
– Salt and pepper to taste
– Vegetable oil or clarified butter for frying
Instructions:
1. Season the veal cutlets with salt and pepper.
2. In a shallow dish, mix together flour, mustard, and a pinch of salt.
3. Dip each veal cutlet into the flour mixture, coating evenly.
4. Dip the floured cutlet into the beaten egg, making sure to coat completely.
5. Roll the egg-coated cutlet in breadcrumbs, pressing gently to adhere.
6. Heat about 1/2 inch (1 cm) of vegetable oil or clarified butter in a large skillet over medium-high heat.
7. Fry the breaded veal cutlets for 3-4 minutes on each side, or until golden brown and cooked through.
8. Serve hot with your choice of sides, such as lemon wedges, potato salad, or braised red cabbage.
Cooking Time: 12-15 minutes
Wiener Schnitzel with Brown Butter and Sage
This classic Austrian dish gets a sophisticated twist with the addition of nutty brown butter and fragrant sage. Thinly pounded veal cutlets are dredged in breadcrumbs, fried to a golden crisp, and served with a rich and savory sauce.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup breadcrumbs
– 2 tbsp butter, browned (see notes)
– 2 tbsp sage leaves, chopped fresh
– Lemon wedges, for serving
Instructions:
1. Pound veal cutlets to an even thickness.
2. In a shallow dish, mix flour, paprika, salt, and pepper.
3. Dip each cutlet in flour mixture, shaking off excess.
4. Dredge in breadcrumbs, pressing gently to adhere.
5. Heat 1 inch of oil in a large skillet over medium-high heat. Fry cutlets for 2-3 minutes per side, or until golden brown.
6. Remove cutlets from oil and drain on paper towels.
7. Stir together brown butter and chopped sage. Serve sauce over veal with lemon wedges.
Cooking Time: Approximately 15-20 minutes
Smoked Paprika and Cumin Wiener Schnitzel
This recipe puts a unique spin on the traditional Austrian dish, adding smoky depth with paprika and a hint of earthy warmth from cumin.
Ingredients:
– 4 boneless pork cutlets
– 1 tablespoon olive oil
– 2 tablespoons smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup all-purpose flour
– 1 egg, beaten
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, mix together flour, smoked paprika, cumin, salt, and pepper.
3. Dip each pork cutlet in the flour mixture, then coat with the beaten egg, and finally roll in additional flour mixture to coat.
4. Heat about 1/8 inch (3 mm) of vegetable oil in a large skillet over medium-high heat. Fry the schnitzel for 2-3 minutes on each side, or until golden brown.
5. Transfer the schnitzel to a baking sheet and bake for an additional 10-12 minutes, or until cooked through.
Cooking Time: 15-17 minutes
Wiener Schnitzel with Roasted Red Pepper Sauce
A juicy veal cutlet pounded thin, breaded to perfection, and fried to a golden crisp is elevated by the sweet and smoky flavors of roasted red pepper sauce. This iconic dish is sure to impress your guests.
Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1 egg, beaten
– 1 cup breadcrumbs
– Vegetable oil for frying
– Roasted red pepper sauce (recipe below)
Roasted Red Pepper Sauce:
– 2 roasted red peppers, peeled and chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Pound the veal cutlets thin.
2. Season with paprika and flour.
3. Dip in beaten egg, then coat with breadcrumbs.
4. Fry in hot oil until golden brown (about 3-4 minutes per side).
5. Serve with roasted red pepper sauce.
Cooking Time: About 15-20 minutes.
Summary
Get ready to elevate your Wiener Schnitzel game! This article features 18 crispy and delicious recipes with a twist. From classic lemon and parsley to spicy paprika, gluten-free almond flour, and even beer-battered, each recipe adds a unique spin to the traditional Austrian dish. Whether you’re in the mood for something light and refreshing or rich and savory, there’s a Wiener Schnitzel recipe here to satisfy your cravings. So go ahead, get creative, and indulge in these mouthwatering variations!