Panko Crusted Wiener Schnitzel

with a browned butter & lemon sauce

I really, really hope that my train starts running sooner rather than later. Having to figure out a new way to commute is really exhausting and stressful. I miss the L train so much! I just want to get into a subway car and know I’ll be at work soon, without thinking about traffic or what line is running or how many people are ahead of me. I hate, you Sandy! At least I’m back at work today. I was starting to go a bit crazy. It’s one thing to have a vacation, but this wasn’t a vacation – I did my best to work from home, but I wasn’t really able to go anywhere that wasn’t within walking distance, either, so I mostly just sat around. One of my old friend from high school ended up getting stranded in the city, so he came by to stay with us on Friday night and we tried to make the best of it. We got oysters and cocktails at Maison Premiere, pizza at Best Pizza, played some skeeball at Full Circle Bar, and went to see Andrew Jackson Jihad in Greenpoint after their show was moved from the then powerless Lower East Side. I think we were able to get a lot in in one night, but that’s probably because, as I had said, we were itching to get out of the apartment. On Saturday, Kramer, sadly, had to go into the office, but thankfully the weekends weren’t so bad for commuting and he was able to get to the office in a cab in a reasonable amount of time. I took advantage of my free time by doing a ton of baking and cooking, as my Instagram will show, then went to a dinner party with some friends who were staying in Williamsburg while they waited for their apartment to become habitable again. I had a great weekend, but I’m excited to try to have a normal week and get back to work and all that jazz.

Panko Crusted Wiener Schnitzel

This is some serious stick-to-your-ribs, wintery food. Classic Wiener Schnitzel is an Austrian dish of veal cutlets, pounded out thinly, then breaded and fried. I had the opportunity to visit Salzberg, Austria when I was in high school with my family, and we had a great time. One of the most memorable things about it was, of course, its hearty food. Every time we ordered something at a restaurant, we knew we’d be getting a big plate of something delicious. The Wiener Schnitzel was obviously excellent, but this is a little something different. For an extra crispy crust, I used panko crumbs instead of just bread crumbs and flour, and I added a little smoked paprika and red pepper flakes. This schnitzel works well with any protein, such as pork or chicken, but veal is the most traditional, so I went with that for my first attempt. I served this with my butternut squash and potato hash, which made for the perfect meal on a chilly autumn night.

Panko Crusted Wiener Schnitzel
Dip your veal in flour, then egg, then panko. Fry in butter on both sides for 3-4 minutes until browned and cooked through.

Panko Crusted Wiener Schnitzel
Brown some butter in a small pan, add lemon juice and capers, and drizzle over the finished schnitzel. Serve alongside some roasted vegetables (may I suggest this butternut squash and potato hash?) and serve warm.

4.5 from 2 reviews
Panko Crusted Wiener Schnitzel
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Thinly pounded veal cutlets coated in a crunchy panko crust and drizzled with a lemon, caper, and browned butter sauce.
  • 4 veal cutlets, pounded thin
  • 2 eggs, lightly beaten
  • 1 cup all-purpose flour
  • 1¼ cups panko crumbs
  • ¼ cup bread crumbs
  • 2 teaspoons kosher salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 7 tablespoons unsalted butter (2 tablespoons for cooking the veal, 5 tablespoons for the sauce)
  • juice of 1 lemon
  • 1 teaspoon capers
  1. Place your veal cutlets between two pieces of wax or parchment paper and pound thinly and evenly (I would suggest ¼-inch thick) with a rolling pin.
  2. Set out 3 separate shallow bowls or dishes. Place the flour, paprika, red pepper flakes and pepper in one dish, the eggs in another, and the panko in the last one. Dip the veal in the flour first, shake off the excess, then dip in the egg, and finally, in the panko. Heat 2 tablespoons of butter in a large skillet and fry the cutlets in the melted butter over medium-high heat for 3-4 minutes on each side, until browned and crispy. You may have to work in batches if your pan isn't big enough, but just keep the other cutlets warm in the oven until ready to use.
  3. While the veal cooks, place 5 tablespoons of butter in a small sauce pan and cook over medium-heat until the butter has browned slightly and smells nutty and aromatic, about 5 minutes (be sure to stir frequently). Add in the capers and lemon juice and stir to combine. Drizzle over your schnitzel and serve warm.


18 Responses

  1. Tracy A. says:

    Sounds scrumptious!

  2. Jan says:

    Recipes today sound wonderful! Will try soon for my 92yo dad and 89yo mom! Hearing about the storm is surreal when you live in isolated Idaho – Good Luck to all! I’ll keep my snow and minus 0 temps anytime!

  3. Ellen says:

    As a fellow north Brooklyn resident, I feel your pain! Aside from the extra commuting time, there’s significant stress and even physical strain from worrying about the best way to get home, waiting in long lines in the cold… Yeah, it sucks, is basically what I’m trying to say. Come on, L/G service!

  4. You always think unexpected time off work would be welcome, but when you didn’t plan and have things to do, not to mention it’s not likeyou’re having fun, it’s just not ideal.

  5. Rachael says:

    I was thinking about you two – I am so sorry your train is not up and running yet. This recipe looks TASTY though I’ll have to swap out the veal, maybe chicken…Hm.

  6. Lynna says:

    I love panko crusted anything! :) I do hope the train starts to work again. Good Luck with everything.

  7. Sorry to hear about your commute! I hope it gets better! And this wiener schnitzel is absolutely heavenly! It seems like a perfect weeknight meal.

  8. Deb says:

    While we lived in Austria my Mom learned to make traditional Wiener Schnitzel. My favorite birthday dinner included Wiener Schnitzel and homemade Apple Strudel. Oh what great food memories! I am aching to try your version with panko crumbs and red pepper flakes!

  9. Laura says:

    I have never been a schnitzel fan, but tis post has me seriously reconsidering!

  10. Caro says:

    This looks amazing. I even went out to get the ingredients. This might be a silly question but where in the recipe do we use the breadcrumbs and seasonings? Thanks.

  11. Renee says:

    I made this recipe last night, and it was excellent!! I recommend this dish!!

  12. Steffan says:

    Where does the paprika and red pepper flakes come in?

  13. […] no recipe for the Turkey Schnitzel, but you can use this Veal Schnitzel recipe, and substitute thin turkey cutlets for the veal. We find that the turkey works better – it stays […]

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