Wienerschnitzel -Becsiszelet In Hungarian – a delicious recipe with veal cutlets, eggs, flour, bread crumbs, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pound the veal cutlets until very thin.
2
Lightly salt and pepper the veal cutlets.
3
Dip the pieces of veal into a dish of the flour, coat both sides and shake off the excess flour. The flour coating will help the egg coating to adhere.
4
Dip the pieces of floured veal into the dish of the beaten raw egg and coat both sides Press the pieces of veal into a bowl of fine white bread crumbs. Coat both sides with crumbs.
5
Heat the oil in a large frying pan and add one whole clove of garlic when garlic is toasty discard.
6
Saute the cutlets until they are a golden brown. The thin cutlets will cook quickly, it will not take long. Perhaps 4 min. on each side. You will know when to turn it over, the bottom breading will be a golden brown.
7
Do not cover cutlets with a cover. The steam will soften the bread crumb coating and it will fall off.
8
Serve topped with quarters of lemon.
9
Serve with Mashed potatoes or rice with a Salad Yummy
672
kcal
Calories
65
g
Fat
17
g
Carbs
9
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 9 ingredients. The key ingredients include: 2 pounds veal cutlets . trimmed, 2 whole beaten eggs, 1/2 cup flour up to 1 cup, 2 cups bread crumbs fine, and more.
Yes, Wienerschnitzel -Becsiszelet In Hungarian 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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