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    You are in: Home / Recipes / Wienerschnitzel (Breaded Veal Cutlets) Recipe
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    Wienerschnitzel (Breaded Veal Cutlets)

    Wienerschnitzel (Breaded Veal Cutlets). Photo by threeovens

    1/1 Photo of Wienerschnitzel (Breaded Veal Cutlets)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Kim D.'s Note:

    This recipe is almost identical to what I had at an authentic German restaraunt. The recipe comes from "The German Cookbook" by Mimi Sheraton, which I altered slightly. I like to serve it with fried German potatoes and a melody of peas, carrots and corn.

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    Units: US | Metric


    1. 1
      Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
    2. 2
      Slice lemon in half and squeeze lemon juice over all four pieces of veal.
    3. 3
      Allow the veal to sit in lemon juice for 30 minutes.
    4. 4
      Allow excess lemon juice to drip off before breading the cutlets.
    5. 5
      Sprinkle a pinch of salt over each cutlet.
    6. 6
      Place flour in a large shallow plate.
    7. 7
      Beat eggs, water, and vegetable oil in a large shallow bowl. ~NOTE~ The vegetable oil helps to hold the breading on securely and to make the breading crisp.
    8. 8
      Place breadcrumbs in a large shallow plate.
    9. 9
      one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
    10. 10
      Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
    11. 11
      Then dredge into the breadcrumb mixture to coat.
    12. 12
      Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
    13. 13
      Heat shortening in a large heavy skillet.
    14. 14
      There should be enough oil in the pan for the cutlets to "swim".
    15. 15
      When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
    16. 16
      Fry first side slowly until golden brown, about 4-6 minutes.
    17. 17
      Turn cutlets over with a spatula, being careful not to splatter hot oil.
    18. 18
      Fry on second side for about 4-6 minutes, or until golden brown.
    19. 19
      Drain on paper towels.
    20. 20
      If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.

    Ratings & Reviews:

    • on May 18, 2011


      This was really good. I will definitely make it again. My husband had two helpings. I felt 1/2 a lemon flavored this perfectly. I used the second 1/2 the lemon to flavor a pitcher of iced tea:))

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    • on October 01, 2013


      I am German and have had lots of Wiener Schnitzel in Europe. This is an excellent recipe and very authentic. I tried it with turkey cutlets because veal wasn't available. The Schnitzel turned out perfectly! Thanks for the detailed, step-by-step instructions. Frying the meat in shortening makes all the difference, I think.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2009


      This was okay, but needed more seasoning ( I added pepper). The directions did not say what to do with the second half of the lemon. I squeezed it on the cooked cutlets. The amount (pounds) of veal should be stated. It was just okay, perhaps seasoned bread crumbs would be better?

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

    Read All Reviews (5)


    Nutritional Facts for Wienerschnitzel (Breaded Veal Cutlets)

    Serving Size: 1 (124 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 433.6
    Calories from Fat 213
    Total Fat 23.7 g
    Saturated Fat 5.7 g
    Cholesterol 93.0 mg
    Sodium 234.2 mg
    Total Carbohydrate 44.8 g
    Dietary Fiber 2.4 g
    Sugars 2.2 g
    Protein 10.1 g

    The following items or measurements are not included:

    veal cutlets

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