Grandma’s Wiener Schnitzel ala Chef Les

In Foodie Tips & Tidbits by Les Kincaid

It’s that time of the year to celebrate some fine German cuisine.  One of my favorites is this recipe for Wiener Schnitzel. My Grandmother served this dish 2-3 times each October. When frying these delicate and tender cutlets, make sure the oil is good and hot to ensure that the breading does not fall off. When keeping warm in the oven, do not cover the Schnitzel, otherwise, they will become soggy.

Wiener Schnitzel


Four 5-ounce veal cutlets, pounded 1/8 inch thick (about 11 inches long and 3 inches wide)

Kosher salt and freshly ground pepper

1 cup all-purpose flour

2 tablespoons German hot mustard

3 eggs

2 cups plain dried breadcrumbs

1/2 cup canola oil

1/2 cup unsalted butter

1/4 cup fresh flat-leaf parsley, roughly chopped

1 lemon, cut into wedges



Place each veal cutlet in between 2 pieces of plastic wrap and pound using the spiky side of a meat mallet. This is not to further flatten the meat, but to tenderize it. Lightly sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Set up the breading station. Whisk together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking dish, and whisk together the mustard and eggs in another shallow baking dish. Combine the breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a third baking dish.

Dredge each veal cutlet first in the flour, then through the egg mixture, and lastly through the breadcrumbs. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.

Preheat the oven to 300 degrees F.

Heat 2 tablespoons of the oil over medium-high heat in a large cast-iron skillet. Melt 2 tablespoons of the butter into the oil until it starts to bubble, and then add 1 of the breaded veal cutlets and cook until golden brown on both sides and cooked through, flipping once and moving the pan constantly, 3 to 4 minutes total. Transfer to a baking sheet lined with a cooling rack, season with salt and pepper and keep warm in the oven. Cook the remaining cutlets, making sure to wipe out the pan and use new oil and butter each time. Keep adding the finished veal cutlets to the baking sheet in the oven as you cook them.

To serve, top the wiener schnitzel with the parsley and lemon wedges.

Yield: 4 servings

Pairs perfectly with a chilled Riesling or a nice Sauvignon Blanc.

Chef, Wineau and professional bon vivant Les Kincaid is one of today’s most imaginative food personalities. Whether he is lecturing a visiting convention in Las Vegas, or concocting new recipes in his own kitchen, Kincaid transforms common ingredients into wow-inspiring dishes.  His artful approach to cooking, confidence-inspiring instructions, and contagious enthusiasm have endeared him to a loyal following that tune in to his weekly shows, frequent his wine or cooking classes and appearances, and collect his books