How To Make Wiener Schnitzel

breaded veil cutlets, old fashion staple
breaded veil cutlets, old fashion staple
breaded veil cutlets, old fashion staple


HOW TO MAKE: German/Austrian Wiener Schnitzel


  1. 6 Veal Cutlets
  2. Salt
  3. 1 cup all purpose Flour
  4. 2 beaten Eggs with a splash of Milk
  5. 1-2 cups fine Breadcrumbs
  6. 1 Lemon cut into wedges
  7. 1 cup Extra Virgin Olive Oil


Method: pound veal to a 1/8” thickness, salt each side and let stand. Get 3 bowls, in the first place your flour, next the egg mixture and lastly your breadcrumbs. Coat each piece of meat with flour, dip in egg and lastly dredge in breadcrumbs.


In a deep frying pan, heat your olive oil. Once hot place 2 pieces of the veal so they do not overlap, but covering the entire bottom of the pan. You may get three in, although it depends on the size of your schnitzel. Turn down oil to medium, and let them cook slowly, turn over once the breadcrumbs reach a golden brown, and do the same for the other side. When done, place on a piece of paper towel to soak up the extra oil and cover with a towel, or lid until the next batch is finished. Serve right away, and squeeze lemon on top while eating. Perfect when paired with homemade French fries.


Eva’s Tip: If you don’t eat veal, substitute for boneless pork cutlets or chicken or turkey breast. The key is pounding them flat. The kids enjoy smaller pieces, that way they get more breading. Left over breading mix together, make little balls, and fry them along side the meat. These dumplings are Alfonz’s favourite treat. Don’t keep left over breadcrumbs for next time after the meat has touched it. That’s a sure fire way to food poisoning. Always discard left over ingredients.

Additionally, I like to use seasoning salt, garlic powder, paprika and sometimes a little pepper to season, but traditionally it’s just salt.

Homemade French Fries
Homemade French Fries


HOW TO MAKE: French Fries

  1. Ingredients
  2. 6 Potatoes
  3. Olive Oil
  4. Salt


Scrub potatoes, leave skin on and cut into small wedges. Heat oil in a frying pan and place potatoes in a shallow layer, making sure their covered in oil. Do them in batched until they reach golden brown.

Scoop them out, and place them in a bowl with paper towel to soak up the extra oil, and season with salt generously.

Bon Appetite!



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