Wiener Schnitzel (Pan-Fried Veal)

Wiener Schnitzel

Wiener schnitzel frying on the skillet

Wiener schnitzel is a truly iconic dish and although it holds prominence as the national dish of Austria, this dish is incredibly popular in Germany as well. According to tradition, true Wiener schnitzel must be made with veal, but many Germans consider pork a viable and frugal alternative. Finally, despite the claims made in The Sound of Music, Wiener schnitzel served with noodles is not typical at all and should not be expected at restaurants. Instead, Germans regularly serve this dish with a light green salad, potato salad, or roasted potatoes. Recipe Servings: Serves 4

Prep Time

15 minutes
+ 1 minute resting

Cook Time

15 minutes

Total Time

31 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 1/2 lb (680 g) veal cutlets
1/2 cup (60 g) flour
3 Tbsp (16 g) grated Parmesan
2 eggs
1 tsp (5 ml) minced parsley
1/2 tsp (3 g) salt
1/4 tsp (1.5 g) pepper
1 pinch of nutmeg
2 Tbsp (30 ml) milk
1 cup (150 g) dry breadcrumbs
6 Tbsp (90 g) butter
4 lemon slices

Directions

Place each veal cutlet between two sheets of plastic wrap and pound it to about 1/4 inch (6 mm) thick.
Dredge cutlets in flour to coat.
In a large mixing bowl, combine Parmesan cheese, eggs, parsley, salt, pepper, nutmeg, and milk.
Spread breadcrumbs on a plate.
Dip cutlets in egg mixture, then press each one into bread crumbs until coated. Place cutlets in the refrigerator for at least 1 hour.
Melt butter in a large skillet over medium heat. Cook cutlets until golden brown, about 3 minutes on each side. Place cutlets on a serving platter and pour pan juices over the top. Serve hot with lemon slices