Austrian Wienerschnitzel

Recipe for the Austrian veal dish known as Wienerschnitzel. This dish is traditionally served with sliced lemons and Austrian Potato Salad. See also Other Austrian Recipes and our Austria Travel Guide

Wienerschnitzel Ingredients
- 4 veal scallops
- flour
- 2 eggs
- breadcrumbs
- salt and pepper to taste
- oil for frying

Wienerschnitzel Instructions
Trim the fat off the veal scallops, pound them with a mallet until they are flat and about 1/4 inch thick, and sprinkle them with a little salt and pepper. Place the flour in one shallow bowl, two beaten eggs in a second shallow bowl, and the breadcrumbs in a third shallow bowl (I use glass pie pans for this step). Dip each veal scallop, first in the flour, then in the egg, then in the breadcrumbs to coat thoroughly. Put enough oil in a skillet to make the breaded veal float while its cooking, and heat it until it is very hot but not smoking. Cook the veal for about four minutes on each side. Wienerschnitzel is traditionally served with fresh lemon slices and Austrian Potato Salad.

More European Recipes
- For recipes from other European countries see European Recipes. For information about visiting Austria see our Austria Travel Guide.

Other Wienerschnitzel Recipes
- Wolfgang Pucks Wienerschnitel Recipe

---