Wiener Schnitzel – Veal Cutlets With Lemon Recipe

Veal cutlets are a popular way to prepare veal, and usually combined with a sauce, which can vary from region to region. They can also be prepared and eaten on bread, or as an entrée without sauce.

Difficulty: simple.
Preparation Time: 1 h 30 min.
Portions: 4.

Wiener Schnitzel


  • 4 large veal chops boned
  • 2 eggs, beaten
  • 2 tablespoons fresh lemon juice
  • 1 cup bread crumbs (plain)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon powdered thyme
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 3 tablespoons butter or olive oil
  • 4 lemon wedges
  • 4 parsley sprigs

Preparation:Weiner Schnitzel Nutritional Information
  • Pound veal with a meat pounder until very thin, being careful not to tear the meat.
  • Beat the eggs with lemon juice. Set aside.
  • Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly.
  • Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking.
  • Sauté veal until lightly browned on both sides, 7-10 minutes in all, in butter or olive oil
  • Serve immediately, garnished with lemon wedges and parsley.

Schnitzel with Butter Noodles
Schnitzel with Butter Noodles

One comment on “Wiener Schnitzel – Veal Cutlets With Lemon Recipe

  1. For the crispiest golden brown crust the use of Butterschmalz – clarified butter with milk solids removed would be used. It has a high smoking point and coops a beautiful crisp crust. If that is not an option available or desirable and one chooses to simply use regular butter, I would always add some olive oil to it. That is a little trick the great Julia Child always mentioned. Keeps the butter from burning…. no one wants to fry in burnt butter!

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