Wiener Schnitzel Recipe

Name: Wiener Schnitzel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 oz.) veal cutlets; salt to taste; 1/2 c. flour; 1 egg, beaten; 2 Tbsp. milk; 1 c. fine bread crumbs; 1 c. vegetable oil; 4 Tbsp. butter; 4 lemon wedges (for garnish); 4 sprigs parsley (for garnish)

Servings: persons

1
Flatten cutlets, making incisions on edges to prevent curling. Sprinkle with salt; dredge with flour.
2
Coat each floured cutlet with egg mixed with milk.
3
Cover completely with crumbs; shake off excess.
4
Let breaded cutlets stand until ready to cook, but do not refrigerate or freeze.
5
Cook just prior to serving.
6
Heat oil to 350u00b0 to keep schnitzels almost floating.
7
Cook each side until golden brown.
8
Remove from oil and finish browning in hot butter. Garnish with lemon and parsley.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (6 oz.) veal cutlets, salt to taste, 1/2 c. flour, 1 egg, beaten, and more.

Yes, Wiener Schnitzel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wiener Schnitzel

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