Wiener Schnitzel
This Wiener Schnitzel recipe is a simple and beloved German dish. You can also use boneless pork chops as a delicious alternative to veal!
Ingredients
- 1 ½ pounds veal cutlets
- ½ cup all-purpose flour
- 2 large eggs
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons milk
- 1 teaspoon minced parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch ground nutmeg
- 1 cup dry bread crumbs
- 6 tablespoons butter
- 4 slices lemon
Instructions
- Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.
- Beat together eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg in a shallow bowl until combined. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in 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 breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.
Notes
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition
Calories: 515kcalCarbohydrates: 34gProtein: 29gFat: 29gSaturated Fat: 16gCholesterol: 230mgSodium: 782mgPotassium: 376mgFiber: 2gSugar: 2gVitamin C: 11mgCalcium: 151mgIron: 3mg
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