- 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
- 4 lemon slices
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Wiener Schnitzel
"My husband enjoyed this simple dish. What an easy veal dish."
"To add extra, subtle layers of flavor, I added celery salt to the beaten eggs, and toasted onion & garlic powder to the bread crumbs."
"This dish is actualy not German but Austrian. The veal can be substituted by pork, chicken or turkey"
"This looks very similar to what a true German friend makes for us. My mouth is watering, I can't wait to make it myself."