Wiener Schnitzel with Lemon-Lime Brown Butter, Papr

Name: Wiener Schnitzel with Lemon-Lime Brown Butter, Paprika and Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried soft pretzels, cut into pieces; 1/2 loaf challah, cut into pieces; 1/2 loaf brioche, cut into pieces; 6 veal cutlets, pounded thin; Kosher salt and freshly ground black pepper; All-purpose flour, for dredging; 8 large eggs; Canola oil, for searing; 6 tablespoons unsalted butter; 1/2 cup caper berries, chopped; 1/2 cup white Spanish anchovies, chopped; 1 bunch flat-leaf parsley leaves, chopped; 2 limes, juiced; 2 lemons, juiced; 1 tablespoon smoked Hungarian sweet paprika

Servings: persons

2 dried soft pretzels, cut into pieces
1/2 loaf challah, cut into pieces
1/2 loaf brioche, cut into pieces
6 veal cutlets, pounded thin
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
8 large eggs
Canola oil, for searing
6 tablespoons unsalted butter
1/2 cup caper berries, chopped
1/2 cup white Spanish anchovies, chopped
1 bunch flat-leaf parsley leaves, chopped
2 limes, juiced
2 lemons, juiced
1 tablespoon smoked Hungarian sweet paprika

1
Add the pretzels, challah and brioche to a food processor and pulse until very fine breadcrumbs form.
2
Season the veal with salt and pepper.
3
Put the flour and breadcrumbs in separate shallow bowls.
4
Whisk together 2 of the eggs in a third bowl.
5
Dip each cutlet in the flour, then the eggs and finally the breadcrumbs, making sure both sides are completely coated.
6
Heat the oil in a large cast-iron pan and sear the veal, one or two at a time, until they begin to brown around the edges, around 2 minutes.
7
Flip and add a generous tablespoon of butter per veal cutlet.
8
When the butter begins to brown, add some of the caper berries, anchovies and parsley.
9
Cook the meat until it's almost completely done and crispy on the outside.
10
Remove the pan from the flame and sprinkle with the lime and lemon juice.
11
This will stop the cooking of the meat.
12
In a nonstick pan, fry the eggs sunny-side up and place one on top of each schnitzel.
13
Sprinkle the paprika through a sieve on each before serving.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 dried soft pretzels, cut into pieces, 1/2 loaf challah, cut into pieces, 1/2 loaf brioche, cut into pieces, 6 veal cutlets, pounded thin, and more.

Yes, Wiener Schnitzel with Lemon-Lime Brown Butter, Paprika and Fried Eggs 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.

That's it — enjoy your meal!

Wiener Schnitzel with Lemon-Lime Brown Butter, Paprika and Fried Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions