Wienerschnitzel Recipe

Wienerschnitzel Recipes

  • PREP 15 mins
  • COOK 15 mins
  • READY IN 1 hr 30 mins 


Original recipe makes 4 servings

  •  1 1/2 pounds veal cutlets
  •  1/2 cup all-purpose flour
  •  3 tablespoons grated Parmesan cheese
  •  2 eggs
  •  1 teaspoon minced parsley
  •  1/2 teaspoon salt
  •  1/4 teaspoon pepper
  •  1 pinch ground nutmeg
  •  2 tablespoons milk
  •  1 cup dry bread crumbs
  •  6 tablespoons butter
  •  4 slices lemon


  1. Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
  2. In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
  3. Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.
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