Wiener Schnitzel
Cuisine: Austrian
Author: Kitchens
  • 4 veal cutlets, 5 ounces each
  • 1 Cup all purpose flour
  • salt and freshly ground pepper, to taste
  • 2 large eggs, lightly beaten
  • 2 Tablespoons milk
  • 1 Cup cracker meal
  • vegetable oil, as needed
  • lemon wedges, for garnish
  1. Pound veal cutlet to uniform thinness. Chill well. Season flour with salt and pepper; place in bowl.
  2. In shallow container, combine eggs and milk. Place cracker meal in a bowl.
  3. Dip cutlets first in flour, then egg and finally cracker meal, each time making sure they are fully coated. Pat lightly so cracker meal adheres. Place on sheet pan; cover and refrigerate at least 30 minutes before cooking.
  4. Pour 1/4 inch oil into large skillet; heat over medium-high flame. Add cutlets, without crowding pan. Cook until crisp and golden on both sides. Transfer to sheet pan lined with paper toweling.
  5. Serve hot with lemon. Goes nicely with Spaetzle, Parslied Potatoes or Buttered Noodles.
Recipe by Recipes at