GREAT GERMAN FOOD RECIPES

Wienerschnitzel

This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

Ingredients

Decrease Serving 4 Increase Serving Adjust Original recipe yields 4 servings Ingredient Checklist

  • 1 ½ pounds veal cutlets
  • ½ cup all-purpose flour
  • 3 tablespoons grated Parmesan cheese 
  • 2 eggs
  • 1 teaspoon minced parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pinch ground nutmeg
  • 2 tablespoons milk 
  • 1 cup dry bread crumbs
  • 6 tablespoons butter
  • 4 slices lemon

Directions

Instructions Checklist

  • Step 1Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
  • Step 2In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
  • Step 3Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.