Wiener Schnitzel Recipe
Wiener Schnitzel Recipe photo by Taste of Home

Wiener Schnitzel Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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
  • 4 lemon slices

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.

Directions

  1. 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.
  2. 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.
Originally published as Wiener Schnitzel in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p230

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.

Medium-Bodied Red Wine

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

Reviews for Wiener Schnitzel

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 25, 2012

To add extra, subtle layers of flavor, I added celery salt to the beaten eggs, and toasted onion & garlic powder to the bread crumbs.

MY REVIEW
Reviewed Aug. 26, 2011

This dish is actualy not German but Austrian. The veal can be substituted by pork, chicken or turkey

MY REVIEW
Reviewed Feb. 27, 2011

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT