Wiener Schnitzel with Lemon & Parsley Potatoes Recipe
Germany's most iconic breaded cutlet
By Sarah Mitchell • June 14, 2026
The gold standard of German cuisine — thin veal cutlets pounded tender, triple-breaded in flour, egg, and fine breadcrumbs, then fried in clarified butter until the coating puffs and turns a deep golden brown. Served alongside buttery parsley potatoes and fresh lemon wedges, this dish has been the pride of Viennese and German kitchens for over 150 years. The secret lies in the 'soufflé effect' — frying in generous oil so the breading separates from the meat and becomes impossibly crispy.
About This Recipe
"Wiener Schnitzel with Lemon & Parsley Potatoes" is a Dinner recipe that brings veal cutlets (150g each), all-purpose flour, large eggs, beaten, fine breadcrumbs and baby potatoes together into a flavorful, well-balanced dish. Rated Easy and ready in about 45 minutes, this recipe fits easily into a busy schedule. It serves 4 and works equally well for a weeknight dinner or a relaxed weekend meal. The German inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 4 pieces veal cutlets (150g each)
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups fine breadcrumbs
- 1.5 lb baby potatoes
- 3 tbsp butter
- 1/4 cup fresh parsley, chopped
- clarified butter for frying
- 1 lemon, cut into wedges
- salt and pepper to taste
Instructions
- 1
Pound veal cutlets between plastic wrap to 5mm thickness. Season both sides with salt and pepper.
- 2
Boil baby potatoes until fork-tender, about 15 minutes. Drain and toss with butter and chopped parsley.
- 3
Set up three shallow bowls: flour, beaten eggs, breadcrumbs. Dredge each cutlet in flour, dip in egg, coat in breadcrumbs.
- 4
Heat clarified butter in a large skillet until shimmering (about 170°C). Fry each schnitzel 2-3 minutes per side until golden and puffed.
- 5
Drain on paper towels. Serve immediately with parsley potatoes and lemon wedges.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Veal cutlets (150g each) is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Stovetop work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Wiener Schnitzel with Lemon & Parsley Potatoes" is a versatile Dinner dish that pairs beautifully with a crisp green salad, roasted vegetables, crusty bread or dinner rolls and classic German sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Wiener Schnitzel with Lemon & Parsley Potatoes keeps well in an airtight container in the refrigerator for 3–4 days. Let it cool to room temperature before refrigerating to preserve texture. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the dish thickens in the fridge. You can also freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Frequently Asked Questions
How long does it take to make Wiener Schnitzel with Lemon & Parsley Potatoes?
This recipe takes about 20 minutes of prep and 25 minutes of cooking, for a total of roughly 45 minutes. It serves 4 and is rated Easy.
How do I store leftover Wiener Schnitzel with Lemon & Parsley Potatoes?
Store leftover Wiener Schnitzel with Lemon & Parsley Potatoes in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating. Reheat in the oven or on the stovetop for best results.
Can I make Wiener Schnitzel with Lemon & Parsley Potatoes ahead of time?
Yes, you can prepare Wiener Schnitzel with Lemon & Parsley Potatoes in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the best texture and flavor.
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