• 4 veal cutlets
  • Salt and pepper
  • Flour
  • 1 egg, beaten with 2 tablespoons milk
  • 1-1/2 cups bread crumbs
  • Oil for frying
  • Lemon wedges


Pound salt and pepper into veal with meat mallet until veal is quite thin. Put flour amd bread crumbs in a flat dish or on wax paper. Put egg into flat dish and beat in milk. (You may need an additional egg if cutlets are large.) Dip veal into flour, then into egg, covering well. Coat with bread crumbs. Heat about 1/4 inch vegetable oil over medium heat in a large heavy skillet. Fry veal on both sides until golden brown. (Don't crowd skillet.) Add additional oil if needed for browning. Drain briefly on paper towels. Serve hot, garnished with lemon wedges

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Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
Wiener Schnitzel