Wiener Schnitzel (Breaded Veal Cutlets)
Recipe type: Main
Cuisine: Austria
Serves: 4
  • 8 veal cutlets
  • 2 eggs
  • 1 cup unseasoned very fine bread crumbs
  • 1 cup all- purpose flour
  • 1 cup butter
  • ½ cup vegetable or peanut oil.
  • Salt
  • Lemon slices and fried parsley for garnish
  1. Tenderize the veal to about ¼ inch thick.
  2. Salt on both sides
  3. Get three bowls ready to bread the cutlets – one with flour - one with whisked eggs- one with bread crumbs.
  4. Heat the butter and oil in a large pan, allow oil to get hot.
  5. Coat the veal cutlets in the flour then egg and then the bread crumbs.
  6. Fry in the oil/butter making sure the schnitzels are always surrounded by the oil.
  7. Remove when lightly browned and put on paper towels to remove any excess oil.
  8. Fry the parsley in the remaining oil and serve as garnish over the Schnitzel.
  9. Notes:
  10. Serve with a warm potato salad called Kartoffelsalat and lemon wedges.
Recipe by International Cuisine at