Wiener Schnitzel – a delicious recipe with veal cutlets, bread crumbs, salt, pepper, tomatoes, eggs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350 degrees. Wash the cutlets and dry. Pound about 10 times on each side with a tenderizing hammer or 15-20 times with the side of a saucer. Salt and pepper both sides.
2
Break eggs in a bowl; add salt and pepper and beat well with a fork. Heat Crisco in frying pan. Dip both sides of the schnitzel in egg, then in bread crumbs. It must be thickly covered. Fry in frying pan on medium high heat. Do not crowd meat in the pan.
3
As soon as the outside is golden brown, reduce heat and continue frying until done through. Repeat until all are done. Place on cookie sheet in the oven to keep hot until all are done. Place on prewarmed plates, garnish with tomato wedges, parsley, and a lemon wedge. Serve immediately. If desired, squeeze lemon juice on the schnitzels at the table.
100
kcal
Calories
5
g
Fat
9
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 veal cutlets as large as your hand, 3 cups bread crumbs, salt, pepper, 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.
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