Wiener Schnitzel with Sauce
Experience the classic elegance of Wiener Schnitzel with Sauce, a dish that combines crispy, golden-breaded veal cutlets with a luscious lemon-butter sauce for a truly indulgent meal. Perfectly seasoned and pan-fried to a crunchy finish, these tender cutlets are elevated by the tangy, velvety sauce made with fresh lemon juice, chicken or vegetable broth, and a hint of butter. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or special occasions. Serve it hot with a sprinkle of fresh parsley and lemon wedges on the side to balance the rich flavors. Whether you're a fan of traditional Austrian cuisine or simply love bold, comforting flavors, this dish is sure to impress.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Vegetable oil
- 5 tablespoons Unsalted butter
- 2 tablespoons Fresh lemon juice
- 0.25 cups Chicken or vegetable broth
- 2 tablespoons Fresh parsley
- 4 pieces Lemon wedges
Instructions
Place the veal cutlets between two sheets of plastic wrap. Using a meat mallet, gently pound the cutlets to approximately 1/4-inch thickness.
Set up a breading station with three shallow plates: one with the flour, one with beaten eggs and milk, and one with breadcrumbs mixed with salt and black pepper.
Dip each veal cutlet first in the flour, shaking off excess, then into the egg mixture, and finally into the breadcrumbs, pressing gently to adhere. Place breaded cutlets on a plate and set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the cutlets in batches, about 2-3 minutes per side, until they are golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the lemon juice and chicken or vegetable broth, whisking to combine.
Simmer the sauce for 2-3 minutes, then remove from heat. Stir in the remaining 3 tablespoons of butter, one piece at a time, until the sauce is smooth and glossy.
Serve the Wiener Schnitzel hot, drizzled with the lemon-butter sauce and garnished with chopped parsley. Provide lemon wedges on the side for additional flavor.
Nutrition Facts
Calories |
3252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 4894 mg | 213% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 11.1 g | ||
| Protein | 196.2 g | 392% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 302 mg | 23% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2098 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
