You might know these breaded veal cutlets by their other name: Wiener Schnitzel. They were originally imported to Austria from Milan early in the nineteenth century. Fried to golden perfection, this dish quickly became the national favorite and the pinnacle of Viennese cuisine.
Special Diets:
Ingredients
Method
Put flour, eggs and bread crumbs in three separate wide, shallow dishes.
Working with one cutlet at a time, season all over with salt and pepper, then dredge in flour, shaking off the excess.
Next, dip cutlet in egg-water mixture and let excess drip off.
Finally, dredge cutlet in bread crumbs and shake off excess.
Transfer cutlets to a plate as done.
Heat about 1/2 cup oil in a large skillet over medium high heat.
Add 2 cutlets and fry, turning once, until golden brown all over and just cooked through, 2 to 4 minutes per side.
Transfer to a paper towel-lined plate and set aside.
Repeat process with remaining cutlets, adding more oil to skillet if needed.
Serve veal cutlets warm, with lemon wedges on the side.
Nutritional Info
Serving Size
Calories
670
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.