Veal Wienerschnitzel Recipe

Preparation Instructions

1. 1

   Prepare the Veal

   Pound the veal cutlets to about 1/4 inch thickness. Season with salt and black pepper.

2. 2

   Set Up Breading Station

   Place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.

3. 3

   Bread the Veal

   Dredge each veal cutlet in flour, dip in eggs, and coat with breadcrumbs. Press the breadcrumbs onto the cutlets to adhere well.

4. 4

   Fry the Cutlets

   In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded veal for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.

5. 5

   Prepare Lemon Butter Sauce

   In the same skillet, reduce heat and add butter. Once melted, stir in lemon juice and capers. Cook for 1-2 minutes.

6. 6

   Serve

   Place the veal cutlets on a serving plate, drizzle with the lemon butter sauce, and garnish with chopped parsley.