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Jun 1, 2010

Wiener schnitzel Recipe


  • 2 tablespoons of milk
  • 1 cup of dry bread crumbs
  • 6 tablespoons of butter
  • 4 slices of lemon
  • 1 1/2 pounds of veal cutlets
  • 1 teaspoon of chopped parsley
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1 dash of ground nutmeg
  • 1/2 cups of flour
  • 3 tablespoons of parmesan cheese
  • 2 eggs


  • Put each individual veal cutlet between two pieces of plastic wrap, and then pound with the flat side of a meat mallet until approximately 1/2 inch thick. Dip each veal cutlet in flour.

  •  Mix the eggs, parmesan cheese, salt, pepper, parsley, nutmeg and milk. Put the bread crumbs on a plate and place each cutlet into the egg mixture and press in the bread crumbs. Put the veal cutlets on a plate place in refrigerator for at least 1 hour or overnight.

  •  Next, melt the butter in a pan and cook the breaded cutlets until brown on each side, approximately 4 minutes per side, and place on serving platter. Lastly, put the lemon slices on top of the veal cutlets and serve.