Wienerschnitzel Breaded Veal Cutlets
Transport your taste buds to the heart of Austria with this traditional Wienerschnitzel recipe, featuring perfectly breaded veal cutlets that are golden, crispy, and irresistibly tender. This dish showcases buttery fried veal, delicately seasoned with salt and black pepper, coated in a trio of flour, egg wash, and breadcrumbs for a delightfully crunchy exterior. Cooked to perfection in a flavorful blend of butter and vegetable oil, these cutlets are served with refreshing lemon wedges to complement their rich, savory flavor. Ready in just 35 minutes, this classic European comfort food is ideal for impressing dinner guests or indulging in a special treat. Pair it with side dishes like potato salad, cucumber salad, or boiled potatoes for a complete and authentic Austrian feast!
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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
- 4 tablespoons Unsalted butter
- 0.25 cups Vegetable oil
- 4 pieces Lemon wedges
Instructions
Place each veal cutlet between two pieces of plastic wrap or parchment paper. Using a meat mallet, gently pound the veal until it is about 1/4 inch thick.
Set up a breading station with three shallow dishes. In the first dish, add the flour. In the second, beat the eggs with the milk. In the third, mix the breadcrumbs with the salt and black pepper.
Coat each veal cutlet in flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it is completely covered. Finally, press it into the breadcrumb mixture, coating both sides evenly.
Heat the butter and vegetable oil in a large skillet over medium heat until hot, but not smoking.
Fry the breaded veal cutlets one or two at a time, depending on the size of your skillet, for about 2-3 minutes per side or until golden brown and cooked through.
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil. Repeat with the remaining cutlets, adding additional butter and oil to the skillet if necessary.
Serve the Wienerschnitzel immediately with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 4672 mg | 203% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.1 g | ||
| Protein | 195.4 g | 391% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 284 mg | 22% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1992 mg | 42% | |
*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.
