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Nutrition Facts
Serving Size 1 (155g) Recipe makes 4 servings
Calories 257
Calories from Fat 40		(15%)
Amount Per Serving		%DV
	Total Fat 4.5g	6%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 120mg		40%
Sodium 288mg		12%
Potassium 431mg		12%
Total Carbohydrate 19.9g		6%
	Dietary Fiber 1.3g	5%
	Sugars 1.9g
Protein 32.0g		64%
detailed view... how is this calculated?

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Grandma's Secret Wiener Schnitzel Recipe

Recipe #11200 | 20 min | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Axel
Aug 29, 2001

Grandma keeps her Wiener schnitzel recipe a closely guarded secret. Unfortunately for her, it's not that hard to figure out. Anyway, it's a really easy and delicious way to prepare chicken or turkey breasts, or even the traditional veal. My husband demands I make it more than I can stand eating it.

SERVES 4 (change servings and units)

Ingredients

1 lb turkey cutlets, or boneless chicken breasts,or if you're feeling really fancy,actual veal
1 cup breadcrumbs
2 teaspoons lemon juice
1 tablespoon parsley flakes
1 egg
cooking oil

Directions

1
Pound meat until it is less than 1/4 inch thick.
2
Into a large skillet, pour oil approximately 1/4-inch deep; heat until oil bubbles when you drop in a pinch of breadcrumbs.
3
Beat egg, add:
4
1 tsp. lemon juice.
5
Add parsley to breadcrumbs.
6
Dredge meat in egg, then breadcrumb mixture; fry until golden brown on each side.
7
Sprinkle with remaining lemon juice.

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Featured Reviews for This Recipe

From: VMCC

On Dec 19, 2008

This recipe was really easy, the only change i made was adding about a 1/4 cup of shredded parmesan cheese to the bread crumb mixture. It was delicious!

1 person found this review helpful

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From: akram

On Apr 26, 2007

very good. I ran out of breadcrumbs- so I used Panko instead. Also added garlic powder to the crumbs. My entire family loved it. Thank you

1 person found this review helpful

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From: Mirj

On Oct 28, 2001

I never thought of adding lemon juice to my schnitzel recipes, but I tried this and it was really good. The only change I made to the recipe was to add lots of Hungarian paprika to the breadcrumbs.

6 people found this review helpful

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From: Jordan Koenig

On Oct 23, 2001

This is also very very good with pork medallions. Thats the way my family has always done it. Great recipe!

5 people found this review helpful

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Read all 13 reviews