Wiener Schnitzel

Wiener Schnitzel
Servings: 4 Prep 20 mins Cook 12 mins


  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 4 cups frisee, roughly chopped
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 2 eggs
  • 1 cup bread crumbs
  • 1 pound thinly sliced veal cutlets
  • 4 tablespoons unsalted butter
  • 4 lemon wedges

Make It

1. Heat oven to 200 degrees . In a large bowl, whisk together lemon juice, oil and 1/4 tsp of the salt. Add frisee to bowl and gently toss. Set aside in refrigerator.

2. In a shallow dish, combine flour with remaining 3/4 tsp salt and the pepper. Beat eggs in a separate dish with 1 tbsp water. Pour bread crumbs into another dish. Coat a veal cutlet in flour, then dip into egg mixture, allowing excess to drip off. Finally, coat cutlet in bread crumbs. Set aside on a plate. Repeat with remaining veal cutlets.

3. Heat 2 tbsp of the butter in a large nonstick skillet over medium-high heat. Add a few of the veal cutlets, being sure not to crowd skillet. (Cooking should be done in 3 batches.) Cook 2 minutes; flip and cook another 2 minutes, until veal is golden brown. Transfer to a baking sheet and place in 200 degrees oven. Repeat with remaining cutlets 2 more times, adding 1 tbsp of the butter for each remaining batch.

4. Serve frisee over cutlets. Garnish with lemon wedges.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 468, Fat, total (g): 27, chol. (mg): 229, sat. fat (g): 12, carb. (g): 27, fiber (g): 8, pro. (g): 32, sodium (mg): 600, Percent Daily Values are based on a 2,000 calorie diet.