Go Back
+ servings
Print

Wiener Schnitzel (Breaded Veal Cutlets)

This is a wonderful main dish you will want to make over and over again!
Course Main
Cuisine Austria
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 649kcal
Author International Cuisine

Ingredients

  • 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. for frying
  • Salt
  • Lemon slices and fried parsley for garnish

Instructions

  • Tenderize the veal to about ¼ inch thick.
  • Salt on both sides
  • Get three bowls ready to bread the cutlets – one with flour - one with whisked eggs- one with bread crumbs.
  • Heat the butter and oil in a large pan, allow oil to get hot.
  • Coat the veal cutlets in the flour then egg and then the bread crumbs.
  • Fry in the oil/butter making sure the schnitzels are always surrounded by the oil.
  • Remove when lightly browned and put on paper towels to remove any excess oil.
  • Fry the parsley in the remaining oil and serve as garnish over the Schnitzel.
  • Notes:
  • Serve with a warm potato salad called Kartoffelsalat and lemon wedges.

Nutrition

Calories: 649kcal | Carbohydrates: 22g | Protein: 41g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 404mg | Potassium: 689mg | Fiber: 1g | Sugar: 1g | Vitamin A: 768IU | Calcium: 49mg | Iron: 3mg