Total Time
15mins
Prep 5 mins
Cook 10 mins

It may be the butt of jokes, but despite the funny name, Wienerschnitzel is seriously good food. If you have a moral objection to veal, use turkey, or even pork, but whatever you do, don't omit the nutmeg or lemon.

Ingredients Nutrition

  • 6 thin veal cutlets
  • 12 cup flour
  • 2 eggs, beaten with 1 tbsp water
  • 12-34 cup plain breadcrumbs
  • 1 cup olive oil (not extra virgin)
  • salt and pepper
  • fresh grated nutmeg
  • lemon slice

Directions

  1. Heat oil in a wide skillet, over medium high heat.
  2. Salt and pepper the flour, if desired, and coat cutlets.
  3. Dip cutlets in egg mixture.
  4. Dredge in breadcrumbs.
  5. Fry until golden and beautiful.
  6. salt and pepper to taste.
  7. grate nutmeg on top, and squeeze on some fresh lemon.
  8. serve with buttered noodles, or potato salad.
Most Helpful

5 5

Followed the recipe to a tee and the only suggestion I would make is to let the cutlets sit in a buttermilk bath prior to dipping in the egg mixture. The buttermilk bath will tenderize the meat and add a nice zip that will also help the flour stick to the cutlets.

5 5

Had this for dinner and it great! I used veg. oil and a splash of olive oil. I'll be picking up more veal to make and freeze these cutlets for a couple of easy dinners. Thanks for posting!

4 5

This was super easy and super simple. The nutmeg and lemon added a nice, authentic flavor. Made for ZWT6.