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    You are in: Home / Recipes / Veal Cutlets With Fried Lemon Slices (Wiener Schnitzel) Recipe
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    Veal Cutlets With Fried Lemon Slices (Wiener Schnitzel)

    Veal Cutlets With Fried Lemon Slices (Wiener Schnitzel). Photo by Marlitt

    1/1 Photo of Veal Cutlets With Fried Lemon Slices (Wiener Schnitzel)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    2Bleu's Note:

    Also known as Wiener Schnitzel, these are light and delicious. You can also make this using chicken cutlets (breasts pounded thin). To make large batches of ready to cook veal cutlets, after step 2, place them in the freezer on the cooling rack. Once frozen, wrap cutlets individually in plastic wrap and place them all into ziplock bags and back in the freezer till needed (use within 4 months).

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    Units: US | Metric

    Fried Lemon Slices


    1. 1
      Using 3 shallow dishes, place flour, salt, and pepper in one, in another whisk together eggs and water. Finally, in the 3rd dish stir together bread crumbs, zest, thyme.
    2. 2
      Dip cutlets, 1 at a time, into the flour, shaking off the excess. Then dip them in the egg mixture, letting excess drip off, and finally, dredge in bread crumb mixture. Transfer cutlets as coated to a large cooling rack and let dry at room temperature for 30 minutes to one hour. NOTE: This is where you would freeze them if making OAMC. Bake or fry frozen or partially thawed. For the lemon slices, mix the flour, cornmeal, and salt and pepper in a small bowl. Set aside.
    3. 3
      In a heavy skillet heat 1 inch oil over medium-high heat to 350°F When oil is ready, begin frying the cutlets. Gently place in oil and fry about 2 minutes on each side or until golden. begin frying the cutlets, 2 at a time, about 2 minutes on each side until golden. Place on cooling rack to drain.
    4. 4
      When cutlets are done, remove any food particles in oil remaining in skillet with a slotted spoon and discard. Dredge lemon slices in flour/cornmeal mixture, pressing firmly to coat. Fry lemon slices, turning them once, until golden, about 30 seconds per side. Transfer lemon slices to a cooling rack or paper towels to drain. Serve cutlets with fried lemon slices.

    Ratings & Reviews:

    • on August 13, 2008


      We enjoyed this, its very similar to the Vienner Schnizle my mom used to make but we didn't add all the herbs or the fried lemon. It was always served on a platter with fresh lemon though. I enjoyed the flavor the fried lemon added to the meat the photo has fresh lemon because it looked better than the fried in the picture. Thanks for another great recipe.

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    • on June 02, 2008


      I made this with chicken breast in th end since thats what I had in the house and it tasted great. I did however add a few dried herbs to the breadcrumbs to spice things up a bit more. The lemon slices were very interesting, not sure if I would make that part again but it sure did add a diferent sort of taste the my normal breaded chicken dish!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Veal Cutlets With Fried Lemon Slices (Wiener Schnitzel)

    Serving Size: 1 (143 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 335.9
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 1.3 g
    Cholesterol 106.0 mg
    Sodium 1731.3 mg
    Total Carbohydrate 63.1 g
    Dietary Fiber 6.1 g
    Sugars 2.1 g
    Protein 12.8 g

    The following items or measurements are not included:

    veal cutlets

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