Wienerschnitzel (German pandried breaded veal or pork cutlets)

Wienerschnitzel (German pandried breaded veal or pork cutlets)

Photo by

  • Prep Time


  • Total Time


  • Servings



  • pds. veal cutlet

  • ½

    cup all-purpose flour

  • 3

    tab. grated Parmesan cheese

  • 2


  • 1

    teas. minced parsley

  • ½

    teas. salt

  • ¼

    teas. pepper

  • pinch of nutmeg

  • 2

    tab. mile

  • 1

    cup dry bread crumbs

  • 6

    tab. butter

  • 4

    slices lemon


Place each cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat. In a medium bowl, stir together the Parmesan, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight. Melt butter in a large skillet over medium heat. cook the breaded cutlet until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them.


Facebook Conversations