Wienerschnitzel recipe

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Ingredients

1 ½ pounds veal cutlets
½ cup all-purpose flour
3 tablespoons grated Parmesan cheese
2 eggs
1 teaspoon minced parsley
½ teaspoon salt
¼ teaspoon pepper
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
6 tablespoons butter
4 slices lemon

Nutrition Info

514.5 calories
carbohydrate: 33.7 g
cholesterol: 229.6 mg
fat: 29.1 g
fiber: 2.4 g
protein: 29.1 g
saturatedFat: 15.5 g
servingSize: -
sodium: 781.7 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.

  2. In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.

  3. Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Recipe Yield

4 servings

Recipe Note

This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

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