Wiener Schnitzel - Breaded Veal Cutlet Recipe
Wiener Schnitzel - Breaded Veal Cutlet
Flavors of Austria
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: A few minutes

Difficulty: Easy
Chef's Note
Always use a flat mallet to beat the meat; a ribbed surface damages the meat’s structure, causing it to lose moisture while cooking.

After frying, put the Schnitzels in a preheated oven for about a minute.

Serve with a slice of lemon and potato salad, or with parsley potatoes and cranberry preserve.

For 4 servings

- 4 Veal scaloppini (cutlets), about 150 g (5 oz.) each
- Salt and pepper
- 80 g (3 oz.) flour
- 1 or 2 eggs
- 1 tbsp. milk
- 1 tsp. oil
- 80 g (3 oz.) bread crumbs
- 200 g (7 oz.) oil for frying
  1. Make incisions along the edge of the meat, beat it soft, salt it.
  2. Breading: dip in the flour on both sides, then turn in beaten egg, and immerse in the breadcrumbs.
  3. Frying: fry in the hot oil for about 2 minutes each side, until golden brown, or deep-fry in a fryer.
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With the special collaboration of the Austrian National Tourist Office

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