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Grilled Schnitzel Recipe

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Originating in Austria, a true Weiner Schnitzel is made from veal pounded thin, breaded and fried, then traditionally served with sides like potatoes and lingonberry preserves. You can also make a delicious chicken or pork schnitzel using the same preparation, cooked on your grill.

    10 min
    40 min


  • 4 cutlets of your choice
  • 1 ½ cups flour
  • 2 cups breadcrumbs
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 eggs
  • 3 tbsp. olive oil


  1. Lay cutlets between 2 sheets of waxed paper, pounding each to about ¼ inch thickness. Season with salt and pepper.
  2. In one shallow bowl, lightly beat eggs. In a second bowl add breadcrumbs, and in a third bowl add flour.
  3. For each cutlet, first dredge in flour, then egg, then breadcrumbs, lightly pressing into the breadcrumbs to ensure they adhere to the meat. Refrigerate for 15-20 minutes.
  4. Place a grill-safe pan, like cast iron, on the grill and preheat for about 10 minutes. Add oil to the pan and heat for another 2-3 minutes.
  5. Carefully add schnitzel to the pan, grilling about 3-4 minutes per side, or until cooked through.
  6. Carefully remove from pan and serve – this dish is perfect with grilled new potatoes!