Wienerschnitzel (Breaded Veal Cutlets)
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
4 servings An Austrian specialty that is worthy of mimicking with thin portions of all manner of meats, fowl, and fish. To make these Wienerschnitzel à la Holstein, top each cutlet with a Fried Egg, 2 anchovy fillets, and ½ teaspoon drained capers. For other schnitzels, see Breaded Pork Chops or Cutlets and Pan-Fried Chicken Cutlets II. For tips on pounding veal into cutlets, see here.
Ingredients
- 1 pound veal cutlets
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup flour
- 2 eggs
- 1 tablespoon milk
- 2 cups dry bread crumbs or 2 ½ cups fresh bread crumbs
- 1 3 tablespoons vegetable oil or Clarified Butter (opens in new tab)
- Salt and black pepper
- Lemon wedges
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 pound veal cutlets
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup flour
- 2 eggs
- 1 tablespoon milk
- 2 cups dry bread crumbs or 2 ½ cups fresh bread crumbs
- 1 3 tablespoons vegetable oil or Clarified Butter
- Salt and black pepper
- Lemon wedges
Let's Cook
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Step 1.
Preheat the oven to 180°F. Have ready an ovenproof platter. Pound to slightly less than ¼ inch thick: 1 pound veal cutlets
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Step 2.
Season with: ½ teaspoon salt; ½ teaspoon black pepper
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Step 3.
Spread on a plate: ½ cup flour
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Step 4.
Beat together in a shallow bowl: 2 eggs; 1 tablespoon milk
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Step 5.
Spread on another plate: 2 cups dry bread crumbs or 2 ½ cups fresh bread crumbs
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Step 6.
Dredge the veal lightly in the flour and shake off the excess. Dip into the egg mixture, then coat with the bread crumbs, pressing down on the crumbs slightly to help them adhere to the veal. Heat in a large skillet over medium-high heat: 3 tablespoons vegetable oil or Clarified Butter
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Step 7.
Cook the cutlets in batches, adding more oil or butter to the skillet as needed. Fry until nicely browned, 1 to 1 ½ minutes each side. Transfer to paper towels to drain as they brown, then keep warm on the platter in the oven. Sprinkle the cutlets to taste with: Salt and black pepper
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Step 8.
Serve simply with: Lemon wedges