Wiener Schnitzel

Top Review by JuJuBeJen

It doesn't get much easier than this and it's a great main dish to have anytime! The pork loin slices I pounded out were tender and really delicious. I did add garlic for more flavor and it worked well!

Ingredients Nutrition

  • 4 veal cutlets (1 cm thick (top round of beef will do))
  • 1 lemon
  • 12 bunch parsley
  • 1 -2 egg, lightly beaten
  • to taste dry breadcrumbs
  • to taste flour
  • to taste oil (for frying)
  • salt and pepper


  1. Tenderize meat between 2 sheets of wax paper (or have butcher do it for you), pat with salt and pepper.
  2. Dip cutlets in flour, shake off excess, dip in egg, then in bread crumbs.
  3. Brown meat in hot fat on both sides till golden brown.
  4. Place briefly on paper towel to absorb excess fat. Serve each Schnitzel with a wedge of lemon and parsley sprigs.
  5. Serve with a green salad, cauliflower, peas, green beans or carrots and new red potatoes, boiled, then quickly browned in butter.

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