010 Austria – Weinerschnitzel

010 Austria - Wiener Schnitzel with Petersilienkartoffeln (Parsley Potatoes)2

Wiener Schnitzel is a very thin breaded and pan fried cutlet made from veal.


1 1/2 pounds veal cutlets

1/2 cup all-purpose flour

3 tablespoons grated Parmesan cheese

2 eggs

1 teaspoon minced parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1 pinch ground nutmeg

2 tablespoons milk

1 cup dry bread crumbs

6 tablespoons butter

4 slices lemon


Place each veal 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 cheese, 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 or overnight.

Melt butter in a large skillet over medium heat.  Cook the breaded cutlets

until browned on each side, about 3 minutes per side.  Remove to a serving

platter, and pour the pan juices over them.  Garnish with lemon slices.

Original recipe found here:


Author: martymadeitproductions

A Home Chef's Journey

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