Wednesday, April 22, 2015

Wiener Schnitzel

The other night, I made a simple yet delicious meal.  I made some Wiener Schnitzel which I haven't made in ages.  It reminded of the days when I took a trip to Vienna and was introduced to this wonderful dish.  I never imagined a dish so good was so easy to prepare.

Veal can get expensive, so you can substitute a boneless pork chop or chicken cutlet for the veal.   Basically, you just coat the veal or whatever meat you are eating with flour, an egg wash, and bread crumbs.  Next you fry the schnitzel in some oil until browned on each side.  Serve with a wedge of lemon and your favorite side.   I served mine with a side of  Slow Cooker Hot German Potato Salad.

Wiener Schnitzel

4 veal cutlets pounded thin to 1/4-inch thickness
1/4 cup plain bread crumbs
1/2 teaspoon salt
1 large egg
2 tablespoons water
1/2 cup all-purpose flour
1 1/2 tablespoons vegetable oil

1.  Place bread crumbs and salt in a shallow bowl.  Whisk together the egg plus the water  in a bowl. Place the flour in a third bowl.
2. Coat 1 veal cutlet in the flour.   Dip into the egg mixtures.  Be sure to let the excess drip back into the bowl.  Finally coat the veal in bread crumbs.  Transfer cutlet to a wire rack and repeat with remaining cutlets.
3. Heat the vegetable oil in a large skillet over medium-high heat.  Add the veal cutlets and cook 3 minutes  or until golden brown turning once.  Repeat with the remaining cutlets.
4.   Place the cutlets on plates and serve with a lemon wedge.

Makes 4 servings


  1. This sounds great! Wiener schnitzel! is great, but I rarely see veal in the stores here. We ate it often when we lived in Germany and I've never been able to duplicate it. Thanks for the recipe!

  2. Yummy! I love schnitzels! Thanks for the recipe!
    Have a lovely day, dear!

  3. I love schnitzel too. Yours looks very crisp and delicious.