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Wiener Schnitzel

 Wiener Schnitzel
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 ServingsPrep/Total Time: 25 min.

Ingredients

  • 4 veal cutlets (4 ounces each)
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 2 eggs, lightly beaten
  • 3/4 cup dry bread crumbs
  • 1/4 cup butter, cubed
  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or

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Wiener Schnitzel (continued)

Wine (continued)
Zinfandel.