Wiener Schnitzel Recipe
- 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.
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.
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."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.