Wiener Schnitzel (veal) Recipe
Recipe information
Make Wiener Schnitzel (veal) in just 30m. Indulge in our classic Wiener Schnitzel, featuring tender veal that is delicately pounded and breaded to perfection. Each bite offers a satisfying crunch, complemented by a hint of lemon and served with a side of creamy potato salad and tangy cucumber salad. A timeless dish that transports you straight to the heart of Austria!
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Ingredients
Ingredients
Directions
1. Prepare the Veal
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 three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
3. Bread the Veal
Dredge each veal cutlet in flour, shaking off excess, then dip in the beaten eggs, and finally coat in breadcrumbs, pressing gently to adhere.
4. Heat the Oil
In a large skillet, heat the vegetable oil and 2 tablespoons of butter over medium-high heat until hot.
5. Fry the Schnitzels
Add the breaded veal cutlets to the skillet, working in batches if necessary. Fry for about 3-4 minutes per side or until golden brown and crispy. Add more butter as needed.
6. Drain and Serve
Remove the schnitzels from the skillet and place on paper towels to drain excess oil. Serve immediately with lemon wedges.
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