Wienerschnitzle Ala Wolfgang Puck
Experience culinary excellence with "Wienerschnitzle Ala Wolfgang Puck," a luxurious twist on the classic Austrian favorite. This recipe features tender veal cutlets pounded to perfection, seasoned with a touch of kosher salt and black pepper, then coated in a crispy golden breadcrumb crust. Using a simple three-step breading process and frying in a blend of vegetable oil and rich unsalted butter, this dish achieves an irresistible crunch while remaining juicy on the inside. Finished with a sprinkle of fresh parsley and a zing of zesty lemon wedges, this restaurant-worthy schnitzel is ideal for family dinners or special occasions alike. Ready in just 30 minutes, it’s a gourmet masterpiece that’s as simple as it is satisfying. Perfect for fans of authentic European cuisine or elegant comfort food!
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 cup All-purpose flour
- 3 Large eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 1.5 cups Vegetable oil
- 3 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley
- 4 Lemon wedges
Instructions
Place the veal cutlets between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the cutlets to an even thickness of about 1/4 inch.
Set up a breading station with three shallow bowls or plates. Place the flour in the first bowl, beat the eggs with the milk in the second bowl, and place the breadcrumbs in the third bowl.
Season the veal cutlets on both sides with kosher salt and black pepper.
Dredge each veal cutlet in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it is fully coated, and then press it into the breadcrumbs, covering the cutlet completely. Set aside on a plate and repeat with the remaining cutlets.
In a large skillet, heat the vegetable oil over medium-high heat. Add the butter and swirl until melted and foamy.
Carefully place the breaded veal cutlets into the hot oil, cooking two at a time to avoid overcrowding. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil. Repeat with the remaining cutlets.
Garnish the Wienerschnitzel with a sprinkle of fresh parsley and serve immediately with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
5527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 418.7 g | 537% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 201.6 g | ||
| Cholesterol | 1281 mg | 427% | |
| Sodium | 4665 mg | 203% | |
| Total Carbohydrate | 264.5 g | 96% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 17.5 g | ||
| Protein | 222.2 g | 444% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 380 mg | 29% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2185 mg | 46% | |
*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.
