Wiener Schnitzel

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Recipe Courtesy of

Servings: 4
Prep Time: 10 min
Cook Time: 5 min
Difficulty: Easy

Ingredients Add to grocery list

2   eggs, beaten
2 tablespoon water
1 cup all-purpose flour
Salt and freshly ground black pepper
4   veal cutlets (about 4 ounces each), pounded very thin, scallopini style
2 cup plain, dry bread crumbs
Vegetable oil, for frying
Lemon wedges, for service


Pat the veal cutlets dry with paper towels. Season them with salt and pepper. Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and water in another, and breadcrumbs in the last. Beat the eggs and water together. Dredge each of the veal cutlets first in flour, then egg wash and then the breadcrumbs. Transfer the coated cutlets to a platter.

Heat a large straight-sided skillet, filled half way up with vegetable oil, over medium-high heat. Carefully, transfer the coated cutlets into the hot oil to fry. Since they are so thin, the veal will cook very quickly, about 2 minutes per side. Drain the cutlets on a paper towel lined plate. Serve with lemon wedges.

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Reader Comments:


I actually use the recipe which is in Paula's Southern Bible. I don't eat veal due to ethical reasons, so I replaced the veal with thin cut pork chops and it was fantastic. The biggest difference between the recipe on this site and the one in the book is that Paula calls for 1 1/2 teaspoons of the house spice over just the salt and pepper in here. I think the garlic powder in the house spice really makes it pop even more. The other thing I have done (I have now made this twice because it is so easy) is that I have used Italian bread crumbs instead of plain and that gave it a bit of a *pop* as well. Next time I am rolling out the thin pounded chicken breasts!!

By Naomi Blackburn on January 08, 2012

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