Wienerschnitzel

Wienerschnitzel

83
Loves2CookinMN 1

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

Ingredients

1 h 30 m {{adjustedServings}} servings 515 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 782 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

83
  1. 111 Ratings

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This recipe is very similar to the 1950's Luchow recipe...it's astoundingly good. I make mine without the breadcrumbs, and with only one egg. Also, I do a sour cream mushroom gravy to go w...

Nice good to put a drop or two of water between the veal and the plastic as it helps the meat to be able to spread. the 3 minutes a side depends on the thickness of the veal...the recipe i...

Boy did we love this! Thanks to spiderfarmer for the topping tip (mushrooms, brandy & shallots), that really made it just perfection. My husband was most impressed.