Wiener Schnitzel (Breaded Veal Cutlets)
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 780
- Total Fat
- 41
- Saturated Fat
- 20
- Carbohydrates
- 60
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 42
- Cholesterol
- 341
- Sodium
- 775
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
8 slices white bread, crusts removed
Flour for dredging
2 large eggs
2 tablespoons whole milk
Kosher salt and freshly ground black pepper
2 veal cutlets (scaloppini) (about 2 1/2 ounces each), patted dry
1/4 cup unsalted butter, divided
2 lemon wedges
Directions
- In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
- Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
- To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
- Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.