18 Crispy Wiener Schnitzel Recipes Delicious

You’re in for a treat with these 18 crispy Wiener Schnitzel recipes that promise to bring a taste of Austria right to your kitchen! Perfect for those nights when you’re craving something deliciously comforting yet impressively easy to whip up. Whether you’re a schnitzel newbie or a seasoned pro, there’s a recipe here that’ll make your dinner rotation infinitely more exciting. Let’s dive in!

Classic Wiener Schnitzel with Lemon Wedges

Sometimes, all you need is a crispy, golden schnitzel to turn an ordinary day into something special. This Classic Wiener Schnitzel with Lemon Wedges is simplicity at its best.

Ingredients

• Veal cutlets – 4 (about 1/4 inch thick)
• Flour – 1/2 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Salt – 1 tsp
• Vegetable oil – for frying
• Lemon – 1, cut into wedges

Instructions

1. Pound veal cutlets to 1/8 inch thickness between two pieces of plastic wrap.
2. Season both sides of each cutlet with salt.
3. Dredge cutlets in flour, shaking off excess.
4. Beat eggs in a shallow dish. Dip floured cutlets into eggs.
5. Coat cutlets with breadcrumbs, pressing lightly to adhere.
6. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F.
7. Fry cutlets for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the skillet; fry in batches if necessary.
8. Transfer to a paper towel-lined plate to drain. Tip: Keep cooked schnitzels warm in a 200°F oven while frying the rest.
9. Serve immediately with lemon wedges. Tip: Squeezing lemon juice over the schnitzel right before eating enhances the flavor.

Light and crispy on the outside, tender and juicy inside, this schnitzel is a delight. Pair it with a simple salad or potato salad for a complete meal. The lemon adds a refreshing zing that cuts through the richness.

Herb-Crusted Wiener Schnitzel with Garlic Butter

Just when you thought schnitzel couldn’t get any better, this herb-crusted version with garlic butter takes it to the next level.

Ingredients

• Pork cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Parsley – 2 tbsp, chopped
• Thyme – 1 tbsp, chopped
• Garlic – 2 cloves, minced
• Butter – 4 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp
• Vegetable oil – for frying

Instructions

1. Pound pork cutlets to ¼-inch thickness between plastic wrap.
2. Season cutlets with salt and pepper on both sides.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with parsley and thyme.
4. Dredge each cutlet in flour, shaking off excess.
5. Dip floured cutlets into eggs, then coat with breadcrumb mixture, pressing lightly to adhere.
6. Heat ½ inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
7. Fry cutlets in batches until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
8. Transfer to a paper towel-lined plate to drain.
9. In a small saucepan, melt butter over low heat. Add minced garlic and cook until fragrant, about 1 minute. Tip: Watch closely to prevent garlic from burning.
10. Drizzle garlic butter over schnitzels before serving. Tip: For extra flavor, sprinkle with additional fresh herbs.

Light and crispy on the outside, tender and juicy inside, these schnitzels are a hit. Serve with a wedge of lemon for a bright contrast to the rich garlic butter.

Panko Wiener Schnitzel with Spicy Aioli

This crispy Panko Wiener Schnitzel with Spicy Aioli is a game-changer for weeknight dinners. The spicy aioli adds a kick that balances the schnitzel’s crunch perfectly.

Ingredients

• Pork cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Panko breadcrumbs – 2 cups
• Vegetable oil – 1 cup
• Mayonnaise – ½ cup
• Sriracha – 1 tbsp
• Lemon juice – 1 tsp

Instructions

1. Pound pork cutlets to ¼-inch thickness between plastic wrap.
2. Season cutlets lightly with salt and pepper on both sides.
3. Dredge each cutlet in flour, shaking off excess.
4. Dip floured cutlets into beaten eggs, then coat with panko breadcrumbs.
5. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
6. Fry schnitzels in batches until golden brown, about 3 minutes per side.
7. Transfer to a paper towel-lined plate to drain.
8. Mix mayonnaise, sriracha, and lemon juice in a small bowl for the aioli.
9. Serve schnitzels hot with spicy aioli on the side.

Serve this schnitzel with a side of crisp greens or atop a hearty sandwich. The contrast between the crunchy exterior and tender meat is irresistible.

Wiener Schnitzel with Mushroom Gravy

Sometimes, a classic dish like Wiener Schnitzel with Mushroom Gravy hits the spot like nothing else. Simple, savory, and satisfying, it’s a meal that brings comfort to any table.

Ingredients

• Veal cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Butter – 4 tbsp
• Mushrooms – 1 cup, sliced
• Beef broth – 1 cup
• Heavy cream – ½ cup
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Pound veal cutlets to ¼-inch thickness between two pieces of plastic wrap.
2. Season both sides of each cutlet with salt and pepper.
3. Dredge each cutlet in flour, shaking off excess.
4. Dip floured cutlets into beaten eggs, then coat with breadcrumbs.
5. Heat butter in a large skillet over medium heat until foaming.
6. Fry cutlets for 3 minutes per side, or until golden brown. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
7. Remove cutlets and set aside; keep warm.
8. In the same skillet, add mushrooms and sauté for 5 minutes until soft.
9. Pour in beef broth and simmer for 5 minutes to reduce slightly.
10. Stir in heavy cream and simmer for another 3 minutes until thickened. Tip: For a smoother gravy, blend half of the mushrooms before adding the cream.
11. Season gravy with salt and pepper to taste.
12. Serve schnitzels hot, topped with mushroom gravy. Tip: Pair with a simple cucumber salad for a refreshing contrast.

Zesty and rich, the crispy schnitzel paired with creamy mushroom gravy offers a delightful contrast in textures. For an extra touch, garnish with fresh parsley or a squeeze of lemon to brighten the flavors.

Cheesy Wiener Schnitzel Stuffed with Mozzarella

Let’s dive into making a crispy, cheesy delight that’s sure to impress. This dish combines the classic Wiener Schnitzel with a gooey mozzarella surprise inside.

Ingredients

• Pork cutlets – 4
• Mozzarella cheese – 4 slices
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Salt – ½ tsp
• Pepper – ½ tsp
• Vegetable oil – for frying

Instructions

1. Place each pork cutlet between two pieces of plastic wrap. Pound to ¼ inch thickness using a meat mallet.
2. Season both sides of each cutlet with salt and pepper.
3. Place a slice of mozzarella in the center of each cutlet. Fold the edges over the cheese, sealing tightly.
4. Dredge each stuffed cutlet in flour, shaking off excess.
5. Beat eggs in a shallow dish. Dip each floured cutlet into the eggs.
6. Coat each cutlet with breadcrumbs, pressing gently to adhere.
7. Heat vegetable oil in a large skillet over medium heat to 350°F. Fry cutlets until golden brown, about 3-4 minutes per side.
8. Transfer to a paper towel-lined plate to drain excess oil.

Best served hot, the schnitzel boasts a crispy exterior with a molten mozzarella center. Pair with a simple arugula salad for a balanced meal.

Wiener Schnitzel Sandwich with Pickles and Mustard

A crispy, golden Wiener Schnitzel finds its perfect match between soft bread with tangy pickles and sharp mustard.

Ingredients

• Veal cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Salt – ½ tsp
• Vegetable oil – for frying
• Soft sandwich buns – 4
• Dill pickles – 8 slices
• Mustard – 4 tbsp

Instructions

1. Pound veal cutlets to ¼ inch thickness between plastic wrap.
2. Season both sides of each cutlet with salt.
3. Dredge cutlets in flour, shaking off excess.
4. Dip floured cutlets into beaten eggs.
5. Coat cutlets in breadcrumbs, pressing lightly to adhere.
6. Heat vegetable oil in a large skillet over medium heat to 350°F.
7. Fry cutlets until golden brown, about 3 minutes per side.
8. Transfer to a paper towel-lined plate to drain.
9. Spread 1 tbsp mustard on each bun half.
10. Place one schnitzel on each bun bottom.
11. Top with 2 pickle slices and the bun top.

Juicy schnitzel contrasts with the crunch of breadcrumbs and pickles. Serve with extra mustard on the side for dipping, or add a slice of cheese for a richer flavor.

Gluten-Free Wiener Schnitzel with Almond Flour

Craving a crispy, gluten-free alternative to the classic Wiener Schnitzel? This almond flour version delivers all the crunch without the gluten, perfect for a quick weeknight dinner.

Ingredients

• Chicken breasts – 2, pounded thin
• Almond flour – 1 cup
• Eggs – 2, beaten
• Salt – 1 tsp
• Pepper – ½ tsp
• Olive oil – ¼ cup

Instructions

1. Pound chicken breasts to ¼ inch thickness between two sheets of plastic wrap.
2. Season both sides of each chicken breast with salt and pepper.
3. Dip each chicken breast into the beaten eggs, ensuring full coverage.
4. Coat the chicken breasts evenly with almond flour, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 350°F.
6. Fry each chicken breast for 3-4 minutes per side, until golden brown and crispy.
7. Transfer to a paper towel-lined plate to drain any excess oil.

Enjoy the schnitzel hot, with its golden, crispy exterior giving way to tender, juicy chicken inside. Serve alongside a fresh arugula salad for a light, balanced meal.

Wiener Schnitzel with Cranberry Sauce

Bold flavors meet in this classic dish, perfect for a hearty dinner. Wiener Schnitzel with Cranberry Sauce combines crispy, golden breaded veal with a tangy, sweet sauce.

Ingredients

• Veal cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Salt – ½ tsp
• Vegetable oil – ½ cup
• Cranberry sauce – 1 cup

Instructions

1. Pound veal cutlets to ¼ inch thickness between plastic wrap.
2. Season cutlets with salt on both sides.
3. Dredge each cutlet in flour, shaking off excess.
4. Dip floured cutlets into beaten eggs, then coat with breadcrumbs.
5. Heat oil in a large skillet over medium-high heat until shimmering, about 350°F.
6. Fry cutlets for 3 minutes per side until golden brown and crispy.
7. Transfer to a paper towel-lined plate to drain excess oil.
8. Warm cranberry sauce in a small saucepan over low heat for 5 minutes.
9. Serve schnitzel immediately with cranberry sauce on the side.

This schnitzel boasts a crunchy exterior with tender, juicy veal inside. The cranberry sauce adds a vibrant contrast, making it a visually appealing dish. Try serving it with a side of roasted potatoes for a complete meal.

Bacon-Wrapped Wiener Schnitzel with Maple Glaze

Savory meets sweet in this twist on a classic. Bacon-Wrapped Wiener Schnitzel with Maple Glaze is a dish that packs flavor in every bite.

Ingredients

• Pork cutlets – 4
• Bacon – 8 slices
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Maple syrup – ¼ cup
• Butter – 2 tbsp
• Salt – ½ tsp
• Pepper – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Season pork cutlets with salt and pepper.
3. Wrap each cutlet with 2 slices of bacon, securing with toothpicks if necessary.
4. Dredge each bacon-wrapped cutlet in flour, shaking off excess.
5. Beat eggs in a shallow dish. Dip floured cutlets into eggs.
6. Coat cutlets in breadcrumbs, pressing lightly to adhere.
7. Heat butter in a large skillet over medium-high heat. Cook cutlets for 3 minutes per side until golden brown.
8. Transfer cutlets to a baking sheet. Brush with maple syrup.
9. Bake for 10 minutes, or until bacon is crispy and pork is cooked through.
10. Let rest for 5 minutes before serving.

Crispy bacon and tender pork create a perfect texture contrast. The maple glaze adds a subtle sweetness that complements the savory flavors. Serve with a side of roasted vegetables for a complete meal.

Wiener Schnitzel with Creamy Dill Sauce

You’ve probably heard of Wiener Schnitzel, but have you tried it with a creamy dill sauce? This combo elevates the classic to new heights.

Ingredients

• Veal cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Butter – 4 tbsp
• Heavy cream – 1 cup
• Fresh dill – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Pound veal cutlets to ¼ inch thickness between plastic wrap.
2. Season cutlets with salt and pepper on both sides.
3. Dredge each cutlet in flour, shaking off excess.
4. Dip floured cutlets into beaten eggs, then coat with breadcrumbs.
5. Heat butter in a large skillet over medium heat until foaming.
6. Fry cutlets for 3 minutes per side until golden brown. Tip: Don’t overcrowd the skillet.
7. Remove cutlets and keep warm. Tip: Place on a wire rack to keep them crispy.
8. In the same skillet, add heavy cream and simmer for 2 minutes.
9. Stir in dill and lemon juice, cook for 1 minute. Tip: Adjust sauce thickness with a splash of water if needed.
10. Serve schnitzels immediately with dill sauce drizzled on top.

The schnitzels are crispy outside, tender inside. The dill sauce adds a fresh, tangy contrast. Try serving with a side of roasted potatoes for a complete meal.

Spicy Wiener Schnitzel with Jalapeño Jam

Grab your apron for a twist on a classic that packs a punch. Spicy Wiener Schnitzel with Jalapeño Jam combines crispy, tender meat with a sweet, fiery kick.

Ingredients

– Pork cutlets – 4
– Flour – 1 cup
– Eggs – 2
– Breadcrumbs – 1 cup
– Jalapeño jam – ½ cup
– Oil for frying – 1 cup
– Salt – 1 tsp

Instructions

1. Pound pork cutlets to ¼-inch thickness between plastic wrap. Tip: Even thickness ensures uniform cooking.
2. Season cutlets with salt on both sides.
3. Dredge each cutlet in flour, shaking off excess.
4. Dip floured cutlets into beaten eggs.
5. Coat cutlets in breadcrumbs, pressing lightly to adhere. Tip: Use a fork to handle cutlets for a cleaner breading process.
6. Heat oil in a large skillet over medium-high heat to 350°F.
7. Fry cutlets until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the skillet to maintain oil temperature.
8. Transfer to a paper towel-lined plate to drain.
9. Serve hot with a dollop of jalapeño jam on top.
Juicy, crispy schnitzel meets the sweet heat of jalapeño jam for a bold flavor contrast. Try serving it atop a crisp salad for a refreshing contrast.

Wiener Schnitzel with Apple and Walnut Salad

Always a crowd-pleaser, this dish combines crispy Wiener Schnitzel with a fresh apple and walnut salad for a balanced meal.

Ingredients

• Veal cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Vegetable oil – ½ cup
• Salt – 1 tsp
• Apples – 2
• Walnuts – ½ cup
• Lemon juice – 1 tbsp
• Olive oil – 2 tbsp

Instructions

1. Pound veal cutlets to ¼-inch thickness between plastic wrap.
2. Season cutlets with salt on both sides.
3. Dredge each cutlet in flour, shaking off excess.
4. Dip floured cutlets into beaten eggs.
5. Coat cutlets with breadcrumbs, pressing lightly to adhere.
6. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
7. Fry cutlets until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
8. Transfer to a paper towel-lined plate to drain.
9. Thinly slice apples and toss with walnuts, lemon juice, and olive oil. Tip: Use a mandoline for uniformly thin apple slices.
10. Season salad with salt to taste. Tip: Add the lemon juice immediately to prevent apples from browning.

Rich in texture, the schnitzel’s crunch contrasts beautifully with the salad’s crispness. Serve with a dollop of mustard for an extra kick.

Beer-Battered Wiener Schnitzel with Tartar Sauce

Perfect for a hearty dinner, this Beer-Battered Wiener Schnitzel with Tartar Sauce combines crispy, golden crust with tender meat, all dipped in a tangy sauce.

Ingredients

• Pork cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Beer – 1 cup
• Breadcrumbs – 1 cup
• Oil for frying – 2 cups
• Mayonnaise – ½ cup
• Pickles – ¼ cup, chopped
• Lemon juice – 1 tbsp

Instructions

1. Pound pork cutlets to ¼-inch thickness between plastic wrap.
2. Season cutlets with salt and pepper on both sides.
3. Dredge each cutlet in flour, shaking off excess.
4. Whisk eggs and beer in a bowl until smooth.
5. Dip floured cutlets into the egg mixture, then coat with breadcrumbs.
6. Heat oil in a deep pan to 350°F over medium heat.
7. Fry cutlets for 3-4 minutes per side until golden brown.
8. Remove and drain on paper towels.
9. Mix mayonnaise, pickles, and lemon juice in a bowl for tartar sauce.
10. Serve schnitzel hot with tartar sauce on the side.

Best enjoyed immediately, the schnitzel boasts a crunchy exterior with juicy meat inside. Pair with a cold beer for the ultimate experience.

Wiener Schnitzel with Roasted Garlic and Rosemary

Zesty and comforting, this dish brings a classic European flavor to your American table with minimal fuss.

Ingredients

• Veal cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Garlic – 4 cloves
• Rosemary – 2 sprigs
• Butter – 4 tbsp
• Salt – ½ tsp
• Pepper – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Peel and crush garlic cloves. Strip rosemary leaves from sprigs.
3. Season veal cutlets with salt and pepper on both sides.
4. Dredge each cutlet in flour, shaking off excess.
5. Beat eggs in a shallow dish. Dip floured cutlets into eggs.
6. Coat cutlets with breadcrumbs, pressing lightly to adhere.
7. Melt butter in a large skillet over medium-high heat. Add garlic and rosemary, sauté for 1 minute until fragrant.
8. Add breaded cutlets to skillet. Cook for 3 minutes per side until golden brown.
9. Transfer cutlets to a baking sheet. Roast in oven for 10 minutes to ensure even cooking.
10. Remove from oven. Let rest for 5 minutes before serving.

Rich in flavor, the schnitzel boasts a crispy exterior with tender, juicy meat inside. Serve with a side of roasted potatoes or a fresh salad for a complete meal.

Sweet and Sour Wiener Schnitzel with Pineapple

You won’t believe how this Sweet and Sour Wiener Schnitzel with Pineapple transforms your dinner routine. Yet, it’s surprisingly simple to make at home.

Ingredients

– Pork cutlets – 4
– Flour – 1 cup
– Eggs – 2
– Breadcrumbs – 1 cup
– Pineapple chunks – 1 cup
– Vegetable oil – ½ cup
– White vinegar – ¼ cup
– Sugar – ¼ cup
– Ketchup – ¼ cup

Instructions

1. Pound pork cutlets to ¼-inch thickness between plastic wrap. Tip: Even thickness ensures uniform cooking.
2. Dredge each cutlet in flour, shaking off excess.
3. Dip floured cutlets into beaten eggs, then coat with breadcrumbs. Tip: Press breadcrumbs gently to adhere.
4. Heat oil in a large skillet over medium-high heat (350°F). Fry cutlets until golden, 3 minutes per side. Tip: Don’t overcrowd the skillet.
5. Remove cutlets; drain on paper towels.
6. In the same skillet, combine pineapple, vinegar, sugar, and ketchup. Simmer for 5 minutes until slightly thickened.
7. Pour sauce over schnitzels before serving. Crispy schnitzels meet a tangy-sweet pineapple sauce for a bold contrast. Serve atop steamed rice to soak up the extra sauce.

Wiener Schnitzel with Sun-Dried Tomato Pesto

Forget the usual weeknight dinner routine; this dish brings a gourmet twist to your table with minimal fuss.

Ingredients

• Veal cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Sun-dried tomatoes – ½ cup
• Parmesan cheese – ¼ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Pound veal cutlets to ¼-inch thickness between plastic wrap.
2. Season cutlets with salt and pepper on both sides.
3. Dredge each cutlet in flour, shaking off excess.
4. Dip floured cutlets into beaten eggs, then coat with breadcrumbs.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Fry cutlets for 3 minutes per side until golden brown. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
7. Transfer to a paper towel-lined plate to drain.
8. Blend sun-dried tomatoes and Parmesan cheese in a food processor until smooth. Tip: Add a splash of water if the pesto is too thick.
9. Spread pesto over each schnitzel before serving. Tip: Serve immediately to maintain crispiness.

Authentic Wiener Schnitzel boasts a crispy exterior with tender meat inside. The sun-dried tomato pesto adds a vibrant, tangy contrast. Try pairing with a light arugula salad for a balanced meal.

Wiener Schnitzel with Cucumber Raita

Bold flavors meet in this Wiener Schnitzel with Cucumber Raita, a dish that combines crispy, golden breaded veal with a cool, tangy yogurt sauce.

Ingredients

• Veal cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Vegetable oil – 1 cup
• Plain yogurt – 1 cup
• Cucumber – 1, grated
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Pound veal cutlets to ¼-inch thickness between plastic wrap.
2. Season cutlets with salt and pepper on both sides.
3. Dredge each cutlet in flour, shaking off excess.
4. Dip floured cutlets into beaten eggs, then coat with breadcrumbs.
5. Heat vegetable oil in a large skillet over medium-high heat to 350°F.
6. Fry cutlets for 3 minutes per side until golden brown. Tip: Don’t overcrowd the skillet.
7. Transfer to a paper towel-lined plate to drain. Tip: Keep cooked schnitzels warm in a 200°F oven.
8. Mix yogurt, grated cucumber, lemon juice, salt, and pepper in a bowl for the raita. Tip: Let raita chill for 30 minutes to enhance flavors.

Serve the schnitzel hot with a dollop of raita. The contrast between the crispy schnitzel and creamy raita is irresistible. For a twist, add mint leaves to the raita for extra freshness.

Wiener Schnitzel with Caramelized Onions and Gruyère

Let’s dive into making a crispy Wiener Schnitzel topped with sweet caramelized onions and melted Gruyère. This dish combines crunch, sweetness, and richness in every bite.

Ingredients

• Veal cutlets – 4
• Flour – 1 cup
• Eggs – 2
• Breadcrumbs – 1 cup
• Butter – 4 tbsp
• Onions – 2, sliced
• Gruyère cheese – 1 cup, shredded
• Salt – 1 tsp
• Pepper – ½ tsp
• Oil – for frying

Instructions

1. Pound veal cutlets to ¼-inch thickness between plastic wrap.
2. Season cutlets with salt and pepper on both sides.
3. Dredge each cutlet in flour, shaking off excess.
4. Dip floured cutlets into beaten eggs, then coat with breadcrumbs.
5. Heat oil in a pan to 350°F, fry cutlets until golden, about 3 minutes per side. Tip: Maintain oil temperature for even cooking.
6. Remove cutlets, drain on paper towels, keep warm.
7. In a separate pan, melt butter over medium heat, add onions.
8. Cook onions, stirring occasionally, until caramelized, about 15 minutes. Tip: Low heat ensures onions sweeten without burning.
9. Preheat broiler, place schnitzels on a baking sheet.
10. Top each schnitzel with caramelized onions and Gruyère.
11. Broil until cheese melts and bubbles, about 2 minutes. Tip: Watch closely to prevent burning.

Absolutely delightful, the schnitzel’s crisp exterior contrasts beautifully with the soft, cheesy topping. Serve with a side of lemon wedges to cut through the richness.

Conclusion

Whether you’re a schnitzel novice or a seasoned pro, these 18 crispy Wiener Schnitzel recipes offer something for everyone. From classic takes to creative twists, each dish promises a delicious adventure. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

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