Betty’s “Vienersnitzel” (Wiener Schnitzel)

Wiener Schnitzel

Tender breaded veal cutlets, seasoned with lemon


Units Scale
  • 1 veal scallop pounded thin
  • 1/8 cup flour
  • 1 egg
  • fine bread crumbs (1/8 cup or so; use gluten free panko if you need GF)
  • salt and fresh ground pepper (to taste; I use about 1/4 teaspoon salt and 1/8 teaspoon pepper)
  • 2 tablespoons grated Parmesan cheese (or Pecorino Romano, which is a sheep’s cheese)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • fresh lemon slices or wedges


  1. Pound the veal scallops until they are about half their original thickness.
  2. Beat the egg and place in a shallow dish or on a plate.
  3. Toss the bread crumbs with the salt, pepper and Parmesan cheese and spread the mixture on a plate or shallow dish.
  4. Put the flour on a third plate or shallow dish.
  5. Pour olive oil to about 1/4 inch deep in a heavy skillet and add 2-3 tablespoons of butter for flavor.
  6. Heat on medium high so the oil is very hot and the veal cooks quickly.
  7. Dredge both sides of the veal scallops first in flour, then in egg, then the bread crumb mixture.
  8. Brown the scallops on both sides.
  9. If the oil is hot enough, this should only take a minute or two.
  10. If you are making more than one serving, place the cooked scallops on a warm platter until all scallops are cooked.
  11. Serve immediately with lemon slices or wedges.


Note: The nutrition label assumes that all of the ingredients are consumed. However, there will be some leftover flour, salt and cheese mixture. And the oil and butter will not be fully absorbed.


Keywords: Wiener Schnitzel

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