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Wiener Schnitzel with Mushroom Sauce

Course: Dinner
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Author: Laureen King
Great crisp cutlets in a creamy mushroom sauce.
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  • 4 veal cutlets pound down to ¼ - ½  inch thick.
  • 1 cup all purpose flour
  • 1 cup bread crumbs
  • 2 eggs
  • 2 tbsp German beer of course any beer will do
  • 4 tbsp vegetable oil for frying
  • 2-3 tbsp butter
  • salt and pepper
  • 1-2 sprigs fresh rosemary
  • 2 cups fresh sliced mushrooms
  • 3 tbsp cognac
  • 1 cup heavy cream


  • Pound veal to ¼ to ½ thick. Season with salt and pepper.
  • Set up breading station with shallow dishes. One with flour, one with breadcrumbs, and one with eggs and beer mixed.
  • Heat oil in large heavy frying pan.
  • Dredge cutlets into flour. Next dip cutlets into egg mixture, then dredge cutlets into bread crumbs. Be sure to get a good coating of breadcrumbs.
  • Once oil is heated, place cutlets into heavy frying pan.
  • Add sprig of rosemary and butter. Fry on medium/high heat until done (160 degrees) and golden brown.
  • Transfer to pan and keep warm while you make the sauce.
  • Remove rosemary sprig!
  • In the same frying pan add sliced mushrooms and cook until browned. Add more butter if needed.
  • Add about 3 tablespoons of cognac, scrap bottom of pan to get all those tasty bits stirred in.
  • Stir in 1 cup heavy cream and cook until sauce thickens.
  • Season with salt and pepper.
  • Serve over Schnitzel.