Wienerschnitzel for Zaar Tour
Experience the traditional flavors of Austria with this authentic Wienerschnitzel recipe, crafted to deliver crisp, golden perfection in every bite. Tender veal cutlets are pounded to an even thinness, coated in a flavorful three-step breading process, and gently pan-fried for a light, airy crunch that melts into the juicy meat beneath. A combination of butter and oil ensures a beautifully golden crust, while a squeeze of fresh lemon and a sprinkle of parsley add vibrant freshness to this classic dish. Ready in just 30 minutes and perfect for a weeknight dinner or a special occasion, this Wienerschnitzel recipe is an elegant, crowd-pleasing favorite. Keywords: authentic Wienerschnitzel, Austrian recipe, breaded veal cutlets, quick dinner ideas, traditional European cuisine.
Log this recipe in SnapCalorie
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
- 4 tablespoons vegetable oil
- 4 pieces lemon wedges
- 2 tablespoons fresh parsley
Instructions
Place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4-inch thick. Be careful not to tear the meat.
Set up a breading station with three shallow dishes: one with flour mixed with salt and pepper, the second with eggs whisked together with milk, and the third with breadcrumbs.
Dredge each cutlet in the flour, shaking off the excess, then dip it into the egg mixture, and finally coat it evenly in breadcrumbs. Press the breadcrumbs lightly to adhere. Place the breaded cutlets on a plate and let them rest for 5 minutes to set the coating.
Heat a large skillet over medium-high heat and add the butter and vegetable oil. Allow the butter to melt and foam, then lower the heat slightly.
Cook each breaded cutlet until golden brown and crisp on one side, about 2-3 minutes. Flip carefully and cook for another 2-3 minutes on the other side. Work in batches if necessary to avoid overcrowding the pan.
Once cooked, transfer the schnitzel to a paper towel-lined plate to drain any excess oil.
Serve each Wienerschnitzel with a lemon wedge for squeezing over the top and a sprinkle of freshly chopped parsley for garnish.
Nutrition Facts
Calories |
2691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 4677 mg | 203% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.2 g | ||
| Protein | 195.6 g | 391% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 294 mg | 23% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2055 mg | 44% | |
*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.
