Wiener Schnitzel

READY IN: 1hr 15mins
Recipe by Kindall W

Traditional Wiener Schnitzel

Top Review by kelleher989

So Hard to find Veal nowadays! I really miss it. I had to use pork loin, boneless sliced it thinnnn, and pounded those puppies out and fried em up! Great! Nice! But VEAL would have been perfect. I just saw a Hispanic meat market at the top of a hilled parking lot, next to a thrift store and Laundromat, (omg) Do I dare go in and ask them if the have veal? I wonder if anyone else would care to share where they find their veal, if they don't raise them, or live on a farm in the booneys, but in town, at a real grocery store? or Specialty Market? in CAlifornia?

Ingredients Nutrition

Directions

  1. Pound cutlets thin between 2 sheets of waxed paper.
  2. Place flour in one dish, beaten egg in another, and bread crumbs in another. Salt and pepper each dish.
  3. Dip cutlets in to each dish in order: Flour, egg, then bread crumbs.
  4. Be sure the bread crumb coating is thin, but thoroughly covers the cutlet.
  5. Refrigerate cutlets for approximately 1 hour on a waxed paper covered platter.
  6. Melt 4 tsps. butter in a large skillet. Brown cutlets quickly on each side until golden brown and set aside.
  7. Melt remaining 2 tablespoons of butter and squeeze the lemon juice in to the butter.
  8. Stir mixture and pour over cutlets before serving.

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