Wiener Schnitzel

Oxmoor House
4 to 6 servings


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6 (1/4-inch-thick) veal cutlets
1 cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon ground cloves
1 egg, beaten
1 cup milk
1/2 cup butter or margarine, divided
2 1/2 tablespoons lemon juice


Flatten cutlets to 1/8-inch thickness, using a meat mallet or rolling pin. Set aside.

Combine flour, parsley flakes, salt, pepper, paprika, and cloves, mixing well. Combine egg and milk; beat well. Dredge cutlets in flour mixture; dip in milk mixture, and dredge again in flour mixture.

Sauté cutlets in 1/4 cup butter in a large skillet over medium heat 3 minutes on each side or until browned. Add more butter, if needed. Place cutlets on a serving platter; keep warm.

Combine remaining 1/4 cup butter and lemon juice in a small saucepan. Cook over low heat just until butter melts. Pour sauce over cutlets to serve.

Created date

February 2010