Wiener Schnitzel (veal) Recipe
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!
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.
Ingredients
Method
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
- 6
