Weinerschnitzel
A crispy, tender veal schnitzel with a hint of lemon, perfect for a satisfying meal. Flavored with breading and served with lemon slices for a fresh touch.
Ingredients
Instructions
- Cut the veal into serving pieces and pound until very thin.
- Mix flour, salt, and pepper in a shallow dish.
- Dredge the meat in the flour mixture.
- In a separate bowl, beat the egg and milk together.
- Dip the floured meat into the egg mixture, then coat with bread crumbs.
- Brown the coated meat on both sides in a skillet.
- Place a slice of lemon on each piece of meat, cover, and cook slowly for 15 minutes.
Tips & Substitutions
For optimal tenderness, ensure the veal cutlets are pounded evenly and not too thick. Use fresh breadcrumbs for better texture; if unavailable, stale bread can be pulsed in a food processor. You can substitute veal with chicken or pork if desired, but adjust cooking times accordingly. To add flavor, consider seasoning the breadcrumbs with dried herbs or spices.
Serving Suggestions
Wienerschnitzel is best served with a side of potato salad or roasted vegetables. A fresh green salad adds a nice crunch and balances the richness of the dish. It pairs beautifully with Sauerkraut With Polish Sausage for a hearty meal. For an authentic touch, serve with a slice of lemon and a dollop of lingonberry jam.
Storage & Reheating
Store leftover Wienerschnitzel in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes to maintain crispiness. Avoid microwaving as it can make the coating soggy. Serve with fresh lemon juice for added flavor when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Weinerschnitzel contains roughly 506 calories, with 9g protein, 92g carbohydrates, and 12g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 2090mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen veal cutlets for this recipe?
Yes, you can use frozen veal cutlets, but be sure to thaw them completely in the refrigerator before cooking. This ensures even cooking and prevents the coating from becoming soggy. Pat them dry with paper towels after thawing to maintain a good crust.
What can I substitute for veal if I can't find it?
If veal is unavailable, you can substitute with chicken breast or thinly sliced pork loin. Chicken will have a milder flavor, while pork provides a slightly richer taste. Adjust cooking times as chicken may cook faster than veal.
How can I make this dish gluten-free?
To make gluten-free Wienerschnitzel, substitute regular flour with a gluten-free flour blend and use gluten-free breadcrumbs. Many brands offer gluten-free options that work well for breading. Ensure all other ingredients are also gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).