• Luchow’s Wiener Schnitzel


Adapted and interpreted from Luchow’s Cookbook

This recipe is from my demo at the Aspen Food & Wine Festival, Classic Lost NYC: A tribute to restaurants we’ve loved and lost.

Luchow’s Wiener Schnitzel

Servings: 4


  • 4 six-ounce veal cutlets ( I like 6oz slices from the top round of the leg)
  • 1 cup well-seasoned flour
  • 3 tablespoons grated parmesan cheese
  • 1 beaten XL egg
  • 1 teaspoon minced parsley
  • Sea salt and ground white pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup whole milk or better, 1/3 cup whole milk plus 2 tablespoons heavy cream
  • 6 tablespoons butter
  • Juice of 1 lemon


Wipe meat with a damp cloth and pound very thin. Season with salt and white pepper.

Dip lightly in seasoned flour.

Mix cheese, 2 tablespoons of seasoned flour, egg, parsley, salt, pepper, nutmeg and milk. Beat until smooth. Dip the floured cutlets in this batter.

Cook over low heat in 4 tablespoons butter until golden and tender.

Remove cutlets to a warmed serving platter and keep hot.

Heat remaining butter until darkened, add lemon juice. Stir and pour over cutlets.

Serve with braised red cabbage and crispy fingerling potatoes with onions.

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