Jul 09 2026
Restaurants›Hessen Haus›Wienerschnitzel Recipe

Wienerschnitzel Recipe

Inspired by Hessen Haus
Time1h 30m
Serves4

Hand-breaded veal topped with melted butter and a lemon slice. Served with German potato salad and pickled red cabbage.

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Ingredients

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Wienerschnitzel

German Potato Salad

Pickled Red Cabbage

Method

Wienerschnitzel

  1. 1

    Prepare the Veal

    Pound the veal cutlets to about 1/4 inch thickness using a meat mallet or rolling pin. Season both sides with salt and black pepper.

  2. 2

    Bread the Veal

    Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each veal cutlet in flour, shaking off excess. Dip in beaten eggs, and then coat with breadcrumbs, pressing gently to adhere.

  3. 3

    Cook the Veal

    In a large skillet, melt half of the butter over medium heat. Once hot, add the breaded veal cutlets, cooking for about 3-4 minutes on each side until golden brown. Add more butter as needed during cooking.

  4. 4

    Serve

    Remove the cooked schnitzels from the skillet and place them on a paper towel to absorb excess grease. Top with a slice of lemon and serve immediately.

German Potato Salad

  1. 5

    Cook the Potatoes

    Place the potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.

  2. 6

    Prepare the Dressing

    In a skillet, cook the bacon until crispy. Remove and drain on paper towels. In the bacon drippings, sauté the chopped onion until translucent. Stir in apple cider vinegar, mustard, sugar, salt, and black pepper.

  3. 7

    Combine Salad

    Once the potatoes are cool enough to handle, cut them into bite-sized pieces. In a large bowl, combine potatoes, crumbled bacon, and the dressing. Toss gently to combine.

  4. 8

    Finish the Salad

    Sprinkle with chopped chives before serving.

Pickled Red Cabbage

  1. 9

    Prepare the Cabbage

    Thinly slice the red cabbage and place it in a large bowl.

  2. 10

    Make the Pickling Solution

    In a saucepan, combine apple cider vinegar, sugar, and salt. Bring to a boil, stirring until sugar dissolves.

  3. 11

    Pickle the Cabbage

    Pour the hot pickling solution over the sliced cabbage. Toss to combine and let it sit at room temperature for at least 30 minutes before serving.

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