Germany Wiener Schnitzel (Pan-Fried Veal)
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: 4
Prep Time
15 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
15 minutes
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ lbs (680 g) veal cutlets
- ½ cup (60 g) all-purpose flour
- 3 Tbsp (16 g) grated Parmesan
- 2 eggs
- 1 tsp (5 ml) minced parsley
- ½ tsp (3 g) salt
- ¼ tsp (1.5 g) ground black 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 ¼-inch (6-mm) thick.
- Dredge cutlets in flour to coat.
- Combine Parmesan cheese, eggs, parsley, salt, pepper, nutmeg, and milk in a large mixing bowl.
- Spread breadcrumbs on a plate.
- Dip cutlets in egg mixture, and then press each one into breadcrumbs until coated.
- Chill cutlets in the refrigerator for at least 60 minutes.
- Melt butter in a large skillet over medium heat.
- Cook cutlets in hot butter until golden-brown, about 3 minutes on each side.
- Transfer cutlets to a serving platter and pour pan juices over the top.
- Serve hot with lemon slices on the side.
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