Wiener Schnitzel

Wiener Schnitzel

156

"Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries."

Ingredients

35 m {{adjustedServings}} servings 435 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
  2. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

156
  1. 196 Ratings

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My German mother and grandmother made schnitzel just like this, but you must try it with a squeaze of lemon, as some of the other reviewers have noted. It's a wonderful flavor (even though you m...

Very European, my dh is from Prague and this is a staple in our diet. To save on costs, I always purchase an entire pork loin roast, cut it in 3 portions and use for different meals. Veal is e...

This recipe has been in our family for decades and I too found it messy to prepare but worth the trouble and make it regularly with both veal and chicken. Recently, I have started clarifying bu...