Wienerschnitzel Recipe
Breaded, boneless cutlet, sautéed and served with your choice of an assorted German salad or fresh vegetables and fried potatoes.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cutlets
Pound the veal cutlets to about 1/4 inch thickness using a meat mallet. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
Set up a three-step breading station: Place flour in one shallow dish, beaten eggs in a second dish, and breadcrumbs in a third dish.
- 3
Bread the Cutlets
Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, allowing excess to drip off, then coat with breadcrumbs, pressing gently to adhere.
- 4
Fry the Cutlets
In a large skillet, heat butter or oil over medium-high heat. Once hot, add the breaded cutlets and fry for about 3-4 minutes on each side, or until golden brown and cooked through.
- 5
