Wienerschnitzel is my first choice when I go to a German restaurant!

I love veal! Any way!

Many people think Wienerschnitzel is a German dish, but it really originated in Austria. “Wiener” is Viennese  for Vienna, Austria.  

Typically it is served with a slice of lemon, sautéed apples, potatoes of some kind, like buttered potatoes with parsley or warm or cold potato salad and a vegetable.

At home when I make this I have to make sautéed apples as a side! I have a recipe for Sauteed Apples on my website.

This is my own Wienerschnitzel version. “Das ist lecker!”  

Enjoy!

Wienerschnitzel

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If you love veal, you love Wienerchnitzel! And it is easy to make at home! And so delicious!
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Prep Time20 mins
Cook Time15 mins
Course: Main Course
Cuisine: Austrian, German
Servings: 4
Calories: 585

Ingredients

FOR THE WIENERSCHNITZEL:

  • ½ pound veal cutlets thin
  • ½ cup flour
  • 1 tablespoon Romano cheese grated, or Parmesan
  • 2 eggs
  • 1 teaspoon parsley chopped
  • ½ teaspoon salt
  • ¼ teaspoon. pepper
  • 1/8 teaspoon nutmeg
  • 2 tablespoons milk
  • 1 cup breadcrumbs plain
  • 6 tablespoons butter
  • 4 slices lemon

FOR THE GRAVY:

  • 4 tablespoons butter
  • cups mushrooms
  • 2 onions sliced in rings
  • 2 tablespoons red wine
  • 4 tablespoons sour cream

Instructions

FOR THE WIENERSCHNITZEL:

  • In medium bowl, mix together the flour, grated cheese, eggs, parsley salt, pepper, nutmeg, and milk.
  • In another medium bowl, place the bread crumbs.
  • Dip each cutlet into the egg mixture, then into the bread crumbs. Press the bread crumbs into the cutlet to coat.
  • “Double-dip”! (Repeat the coating process if you have more left).
  • Cover the cutlets and refrigerate them for 1 hour to set the coating. You can refrigerate them overnight if you want.
  • Melt the 6 tablespoons butter in large skillet over medium heat.
  • Sauté the breaded cutlets until browned on each side, about 3 minutes on each side.
  • Remove to a warm serving platter. (or keep in 200° oven while you make the gravy).

FOR THE GRAVY:

  • In a small skillet, sauté the mushrooms and onions in the 4 tablespoons of butter until soft.
  • Stir in the wine and sour cream.
  • Pour the gravy over the warmed cutlets.
  • Garnish with lemon slices.
Nutrition
Calories: 585kcal | Carbohydrates: 40g | Protein: 23g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 807mg | Potassium: 562mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1092IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 3mg



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