The Wiener Schnitzel is a type of schnitzel composed of a thin breaded and pan-fried veal cutlet. It is one of the best known specialties of Viennese cuisine, and one of the national dishes of Austria and its national cuisine.

  • Prep- 15 m
  • Cook- 15 m
  • Ready In- 1 h 30 m

Ingredients Of Wiener Schnitzel

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Direction Of Wiener Schnitzel

  1. Place each veal cutlet between two pieces of plastic wrap and pound with the flat side of a meat mallet to about 1/4 inch thick.
  2. Dip in flour to coat. In a medium bowl combine the Parmesan, eggs, parsley, salt, pepper, nutmeg and milk. Place the breadcrumbs on a plate.
  3. Dip each escalope in the egg mixture, then press the breadcrumbs to coat. Place the coated cutlets on a plate and refrigerate for 1 hour or overnight.
  4. Melt the butter in medium heat. Cook the breaded cutlets until golden on each side, about 3 minutes on each side.
  5. Remove to a serving dish and pour the cooking juices over them. Garnish with lemon slices.