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
- 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.
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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