Breaded Veal Wiener Schnitzel

Breaded Veal Wiener Schnitzel

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Vicki Butts (lazyme)


Except in Vienna, where boiled beef is popular, Wiener Schnitzel is the favorite meat in Austria.

The word schnitzel simply means "a sliver," and thrifty cooks make their schnitzels from thin slices of pork or beef. True Wiener Schnitzel, however, is a veal scallop.

From Cooking The Austrian Way by Helen Hughes.


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30 Min
15 Min
Stove Top


  • 2 lb
    leg of veal, cut into 1/4-inch thick slices (ask the butcher to do this)
  • ·
    salt and pepper
  • 1/2 c
  • 3
    eggs, well beaten with 3 tablespoons oil
  • 2 c
    fine bread crumbs
  • 3/4 c
    vegetable oil
  • 2
    lemons, each cut into 4 sections, garnish
  • ·
    fresh parsley sprigs, garnish
  • ·
    baby tomatoes, garnish

How to Make Breaded Veal Wiener Schnitzel


  1. Pound veal slices with a meat hammer until very thin (about 1/8-inch thick), then sprinkle with salt and pepper.
  2. Place flour into a shallow dish and dip veal slices into flour. Shake off excess flour. Dip veal into egg mixture, then roll in bread crumbs, coating well, and set aside.
  3. Heat 1/4 cup oil in a large skillet, then add as many veal slices as will fit.
  4. Cook over medium heat 4 to 5 minutes on each side, or until browned. Remove veal from pan
    and place on paper towels to remove excess oil.
  5. Repeat, adding more oil as necessary, until all veal slices are browned.
  6. Serve on a preheated platter garnished with lemon wedges, parsley, and baby tomatoes. After
    serving, squeeze lemon over schnitzel.

Printable Recipe Card

About Breaded Veal Wiener Schnitzel

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German

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