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Wiener Schnitzel Recipe

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You may chill the veal for 30 minutes after coating it if desired, making the recipe more convenient while preparing other foods.—Emma West, Leoma, Tennessee

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Wiener Schnitzel Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

4 veal cutlets (4 ounces each)
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 cup all-purpose flour
2 eggs, lightly beaten
3/4 cup dry bread crumbs
1/4 cup butter, cubed
4 lemon slices

Directions

Sprinkle veal with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat veal with flour, then dip in eggs and coat with crumbs.
In a large skillet over medium heat, cook veal in butter for 2-3 minutes on each side or until no longer pink. Serve with lemon. Yield: 4 servings.

Nutritional Facts 1 veal cutlet equals 453 calories, 26 g fat (12 g saturated fat), 209 mg cholesterol, 757 mg sodium, 28 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Wiener Schnitzel in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p230

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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