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Nutrition Facts
Serving Size 1 (93g) Recipe makes 4 servings The following items or measurements are not included below: 6 veal scallopini
Calories 274
Calories from Fat 137		(50%)
Amount Per Serving		%DV
	Total Fat 15.3g	23%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 409mg		17%
Potassium 163mg		4%
Total Carbohydrate 28.9g		9%
	Dietary Fiber 1.5g	5%
	Sugars 4.9g
Protein 6.2g		12%
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Wiener Schnitzel

Recipe #61302 | 25 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Daydream
May 5, 2003

This is such a tasty, but easy, way to prepare veal. A long-standing favourite, and lovely in summer with braised red cabbage, potato salad, and a tossed green salad. Preparation time does not include marinading or setting breadcrumbs in fridge.

SERVES 4 -6 (change servings and units)

Ingredients

6 veal scallopini, pounded thin
3 tablespoons flour, seasoned with
salt and pepper
1 large egg, lightly beaten
1 cup dry breadcrumbs, for coating
2 tablespoons butter
2-3 tablespoons olive oil

Marinade

3 tablespoons wine vinegar
3 tablespoons tomato ketchup
2 teaspoons Worcestershire sauce
2 cloves garlic, crushed
1 large lemon, juice of

Garnish

sliced hard-boiled egg
black caviar (optional)

Directions

1
Mix all the ingredients for the marinade together in a bowl, add veal and ensure it is completely covered by the mixture, and leave to marinate overnight, or for at least 1 hour.
2
Remove meat from marinade, dip in seasoned flour, then in beaten egg, and finally in breadcrumbs, pressing on firmly.
3
Place on a rack, and allow to set in fridge for 30 minutes.
4
Heat butter and oil in a frying pan over medium heat, and saute until veal is golden brown, approximately 2 to 3 minutes each side.
5
Remove to serving platter and garnish with slices of egg and caviar if desired.
6
Tip: if you add a few drops of oil to the beaten egg, it helps the breadcrumbs to adhere to the meat.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Beef > Veal
Cuisine > European > Western > Austrian
Preparation > Time to Make > < 30 mins
Preparation > Equipment > Stove Top

Featured Reviews for This Recipe

From: Tachyon360

On May 22, 2008

I didn't prepare it, but a friend did, and directed me here. Honestly, the marinade killed it; I have to agree with Kiwipom. Total waste of good veal. Sorry, but this is not wiener schnitzel. Wiener schnitzel is veal, tenderized with a mallet, seasoned with salt and pepper, breaded, and fried in a generous amount of fat or oil. I don't mean to be an ass, but that's the way it is.

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From: Kiwipom

On Mar 6, 2007

Lost the flavour of the meat with this one. DD just tried it and then refused to eat it again.

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From: Derf

On Oct 10, 2006

Wonderful wiener schnitzel! great flavour from the marinade! We loved the falvour left from the marinade so much I think I will try it on other things. The veal was lovely and tender and cooked very quickly! Don't cook veal very often, too expensive around here. I did have one little problem, when I went to turn it over I lost some of the coat, it didn't stick too well to the veal, so I kinda stuck it back on, didn't affect the taste but didn't look as good as it should have, after haveing left it in the fridge for about an hour. I think I will try it with chicken, it will be very good I'm sure. The veal was great for a special occasion, Thanksgiving for 3. but no caviar, also very expensive ha ha!! I will be making this one again, thanks for posting!

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