Breaded Veal Cutlets

Breaded Veal Cutlets

Serves 4

You might know these breaded veal cutlets by their other name: Wiener Schnitzel. They were originally imported to Austria from Milan early in the nineteenth century. Fried to golden perfection, this dish quickly became the national favorite and the pinnacle of Viennese cuisine. Garnish the cutlets with freshly sliced lemon wedges and serve the traditional way with a tart cucumber salad.

  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten with 2 tablespoons cold water
  • 1 1/2 cups dried bread crumbs
  • 1 1/2 pounds veal cutlets, cut from the leg or loin
  • Salt and pepper, to taste
  • Safflower oil for frying
  • 3 lemons, cut into wedges
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Transfer flour, eggs and bread crumbs to three separate wide, shallow dishes. Working with one cutlet at a time, season all over with salt and
pepper, then dredge in flour, shaking off the excess. Next, dip cutlet in egg-water mixture and let excess drip off. Finally, dredge cutlet in bread
crumbs and shake off excess. Transfer cutlets to a plate as done. Heat about 1/2 cup oil in a large skillet over medium high heat. Add 2 cutlets and fry, turning once, until golden brown all over and just cooked through, 2 to 4 minutes per side. Transfer to a paper towel-lined plate and set aside. Repeat process with remaining cutlets, adding more oil to skillet if needed. Serve veal cutlets warm, with lemon wedges on the side.

Nutritional Info: 
Per Serving:670 calories (290 from fat), 33g total fat, 8g saturated fat, 240mg cholesterol, 520mg sodium, 50g carbohydrate (2g dietary fiber, 1g sugar), 43g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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