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wiener schnitzel

(1 rating)
Recipe by
Judy Wisniewski
Pennsauken, NJ

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.

(1 rating)
yield 4 serving(s)

Ingredients For wiener schnitzel

  • 1 1/2 lb
    thinly sliced veal cutlet
  • 1 pkg
    stove top stuffing
  • 3
  • 2 Tbsp
  • 2 c
  • 1/2 c
    canola oil

How To Make wiener schnitzel

  • 1
    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 :)
  • 2
    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.
  • 3
    Heat the oil in a frying pan to 350 degrees.
  • 4
    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.

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