Recipe courtesy of Susan Vu
Wiener Schnitzel
Total:
50 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Four 5-ounce veal cutlets, pounded 1/8_inch thick (about 11 inches long and 3 inches wide)
  • Kosher salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 2 tablespoons German hot mustard
  • 3 eggs
  • 2 cups plain dried breadcrumbs
  • 1/2 cup canola oil
  • 1/2 cup unsalted butter
  • 1/4 cup fresh flat-leaf parsley, roughly chopped
  • 1 lemon, cut into wedges

Directions

Place each veal cutlet in between 2 pieces of plastic wrap and pound using the spiky side of a meat mallet. This is not to further flatten the meat, but to tenderize it. Lightly sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Set up the breading station. Whisk together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking dish, and whisk together the mustard and eggs in another shallow baking dish. Combine the breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a third baking dish.

Dredge each veal cutlet first in the flour, then through the egg mixture, and lastly through the breadcrumbs. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.

Preheat the oven to 300 degrees F. Heat 2 tablespoons of the oil over medium-high heat in a large cast-iron skillet. Melt 2 tablespoons of the butter into the oil until it starts to bubble, and then add 1 of the breaded veal cutlets and cook until golden brown on both sides and cooked through, flipping once and moving the pan constantly, 3 to 4 minutes total. Transfer to a baking sheet lined with a cooling rack, season with salt and pepper and keep warm in the oven. Cook the remaining cutlets, making sure to wipe out the pan and use new oil and butter each time. Keep adding the finished veal cutlets to the baking sheet in the oven as you cook them.

To serve, top the wiener schnitzel with the parsley and lemon wedges.

Cook's Note

When frying these delicate and tender cutlets, make sure the oil is good and hot to ensure that the breading does not fall off. When keeping warm in the oven, do not cover the Schnitzel, otherwise, they will become soggy.

IDEAS YOU'LL LOVE

Jaeger Schnitzel

Recipe courtesy of Susan Vu

Veal Schnitzel

Recipe courtesy of Michael Symon

Chicken Schnitzel

Recipe courtesy of Gene Voss|Oleg Voss

Chicken Schnitzels

Recipe courtesy of Wayne Harley Brachman

Panko Schnitzel with Apple Salsa

Recipe courtesy of Roger Mooking

Lobster Schnitzel with Key Lime Buerre Blanc

Recipe courtesy of Aboud Kobaitri

Sausage Schnitzel with Quick Sauerkraut

Recipe courtesy of Brian Boitano

Chicken Schnitzel with Saffron Aioli

Recipe courtesy of Balaboosta

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here