Panko Crusted Wiener Schnitzel
Prep time
Cook time
Total time
Thinly pounded veal cutlets coated in a crunchy panko crust and drizzled with a lemon, caper, and browned butter sauce.
Serves: 4 servings
  • 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.
Recipe by The Crepes of Wrath at