Breaded Veal Cutlet (Weiner Schnitzel)
Cuisine: Austrian
Author: Kitchens
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Serve with Red Cabbage and Rosti Potatoes or Spaetzle.
  • 2 pounds veal steak
  • lemon juice
  • salt and pepper
  • crackers, crushed *or
  • bread crumbs
  • 1 egg, beaten
  • vegetable or canola oil for frying
  • 1 egg, fried sunny side up, per portion
  • 2 Tablespoons butter, for frying eggs
  • lemon wedges for garnish
  1. Cut 2 pounds of veal steak, into 1/2-inch thick slices for serving.
  2. Meanwhile, heat at least 1 inch of oil in a deep skillet to 325 degrees F.
  3. Sprinkle with salt and pepper, dip in cracker or bread crumbs, then in beaten egg, then again in crumbs. Let stand a few minutes, then fry on both sides in heated oil for about 6 minutes for the first side, and 4 minutes for the second, till both sides are golden brown but not burned. The cutlets should float in the oil to ensure the proper cooking of the breading.
  4. In a smaller frying pan, cook the eggs in butter.
  5. Sprinkle with lemon juice and top with a fried egg per portion. Serve with one or two lemon wedges per person.
Serve with hash brown or scalloped potatoes.
Recipe by Recipes at