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Wienerschnitzel

Wienerschnitzel

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Loves2CookinMN

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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:
  • 242 mg
  • 81%
  • Sodium:
  • 782 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  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

DuckiDeva
132
8/4/2005

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 with it. Once the chops are removed from the pan to a warm plate, I saute mushrooms and shallots in a 2 tbsp of butter and a tbs or two of brandy, and stir in 2 tbs of fresh sour cream...it's a yummy finisher to this most delicious of recipes.

SMPARSONS
68
12/27/2004

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 implies about 4 oz cutlets, which can be easily pounded out to a thiness that would cook in that amount of time. But it has to be 1/4 of an inch or so to cook enough in this time so be advised you'll need thin veal to start, not veal chops or something.

Sharon C.
47
1/31/2007

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.