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Wiener Schnitzel Recipe

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Wiener Schnitzel Recipe
Wiener Schnitzel Recipe photo by Taste of Home
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Wiener Schnitzel Recipe

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

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

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

Nutritional Facts

1 each: 453 calories, 26g fat (12g saturated fat), 209mg cholesterol, 757mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 27g protein.

  • 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
  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

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abreendre User ID: 1799143 225340
Reviewed Apr. 24, 2015

"My husband enjoyed this simple dish. What an easy veal dish."

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Brenda2772 User ID: 2165447 155878
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."

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DarkestDay User ID: 6147642 157507
Reviewed Aug. 26, 2011

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

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dcinneligh User ID: 5846259 84952
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."

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