Go Back

Wienerschnitzel {Oktoberfest Inspired}

adapted from Wolfgang Puck
Print Recipe
Course Entree
Cuisine German/Austrian
Servings 2

Ingredients
  

  • 1 cup flour
  • 1 tsp. salt
  • 2 Lg. eggs
  • 2 Tbl. heavy cream
  • 1/2 lb. veal cutlets
  • salt & pepper
  • 2 cups canola or peanut oil
  • 3 Tbl. butter
  • 1 lemon thin sliced
  • curly parsley for garnish

Instructions
 

  • Pound veal pieces between two pieces of plastic wrap to 1/4" uniform thickness.
  • Season cutlets with salt & pepper, then dredge in flour, dip in egg & cream, and coat in breadcrumbs.
  • Heat canola to 375 degrees, then add 3 Tbl. butter. Bring temp. back up to 375 degrees.
  • Fry breaded cutlets for about 3 minutes until nicely browned, turning once.
  • Remove to paper towel lined tray.
  • Continue frying until all pieces have been cooked.
  • Serve with lemon slices and parsley garnish.