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Wiener Schnitzel

– 6-8 portions veal cutlets
– salt and pepper
– 1 cup all-purpose flour
– 3 eggs, beaten with 1 teaspoon vegetable oil
– 3 cups dry breadcrumbs or 6 cups fresh breadcrumbs
– 3 tablespoons butter
– 3 tablespoons vegetable oil
– 6 pieces lemon wedges


On waxed paper, pound the veal cutlets into even thinner slices season lightly with salt and pepper.

Place flour in one dish, egg mixture in another and breadcrumbs in a third. Dip veal into flour, shake off excess. Dip into egg mixture; allow excess to drip off. Press into breadcrumbs. Place on the rack or waxed paper and refrigerate if time allows.

In a large skillet, heat butter and oil; cook veal (in batches if necessary) over medium-high heat for 3-5 minutes on each side or until golden brown and crisp. Drain on paper towels if necessary. Serve with lemon wedges.

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