Wiener Schnitzel

Judy Wisniewski


My polish husband loves veal, I asked him this year what he wanted for his bday dinner and this is what he requested.

My grand mom was German she made it with a brown gravy, I did not but you can if you feel the need , I just squeezed fresh lemon over them. Here is my version, I had some left over stove top stuffing which made a great seasoned bread crumbs. I served this with home made herb spaetzles, will post the receipt later.

pinch tips: How to Season and Care for a Cast Iron Skillet





1 1/2 lb
thinly sliced veal cutlet
1 pkg
stove top stuffing
2 Tbsp
2 c
1/2 c
canola oil

Directions Step-By-Step

Place the cutlet between two pieces of wax paper and pound each one separately, until about 1/4" thin, I use a heavy bottom frying pan...helps after a stressful day :)
Place the dry package of stove top stuffing in the food processor until you have bread crumbs, place them in a dipping bowl, pour the flour in separate dipping bowl, add egg and water together is a separate bowl and whisk.
Heat the oil in a frying pan to 350 degrees.
First dip the veal in the flour then the egg mixture, next in the bread crumbs, and fry in the oil a few mins on each side. squeeze a bit of lemon juice over them and serve with homemade spaetzle.

About this Recipe

Course/Dish: Other Main Dishes
Other Tag: Quick & Easy