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Wiener Schnitzel with Lemon Dill Sauce
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5 from 1 vote

Wiener Schnitzel with Lemon Dill Sauce

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entree
Cuisine: German
Servings: 4 servings


  • 4 veal cutlets pounded 1/4_inch thick
  • Kosher salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 3 eggs
  • 2 cups plain dried breadcrumbs
  • Cook Oil
  • 1 lemon divided


  • 15 oz can Chicken Broth
  • 2 tbsp flour
  • 8 oz sour cream
  • 1/2 tsp dill weed
  • 1 tsp lemon juice


  • Setting up a dredging station of 1 large bowl of flour, 1 large bowl of beaten eggs, and one large bowl of breadcrumbs.
  • Heat a skillet on medium heat and add enough oil to coat the bottom completely. (Oil temperature should be ~380 degrees)
  • Sprinkle meat lightly with salt and pepper then proceed to dip in flour mixture, shake off the excess then dip in beaten eggs, let eggs drain off then coat completely in breadcrumbs.
  • Place the schnitzel in the hot oil and turn once the bottom has browned.
  • The meat inside will cook quickly, so you can tell it is done once bowl sides are brown.


  • Before you start cooking the meat add flour to a small sauce pan and proceed to add a couple tablespoons of broth.
  • Stir to combine, ensuring all lumps are gone.
  • Add remaining broth and let liquid reduce while boiling.
  • Add sour cream, lemon juice, and dill weed once the liquid has begun to reduce and stir to combine.
  • Set heat on low to keep warm once thicken, but let it simmer if the sauce is thin.
  • Serve schnitzel topped with sauce, garnished with a lemon wedge.


Boneless pork chops are a good substitute for veal, though that would technically make it "Schnitzel Wiener Art" rather than "Wiener Schnitzel".
Sauce can be thickened with 1/2 tsp of corn starch if you are in a hurry, or it is too thin.