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Wienersnitzel (breaded cutlet): recipe illustration
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Wienersnitzel (breaded cutlet)

A thin veal or pork cutlet, breaded and golden-fried in butter, served with a lemon wedge. Crispy on the outside and tender inside, it is very popular at lunchtime.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

394 kcal per serving

Protein
31.7 g
Carbohydrates
22.1 g
of which sugars
2.2 g
Fat
19 g
of which saturated fat
9.9 g
Fiber
1.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Flatten the cutlets between two sheets of cling film to about 3 mm thick.
  2. Season them with salt and pepper on both sides.
  3. Prepare three plates: flour, beaten eggs, then breadcrumbs.
  4. Dip each cutlet in the flour, then the egg, then the breadcrumbs, pressing lightly.
  5. Melt the butter in a large pan over medium heat.
  6. Fry the cutlets for 2 to 3 minutes per side until golden.
  7. Drain them on paper towels.
  8. Serve with lemon wedges, potatoes and a salad.

Variations and tips

Apple version. Add slices of apple pan-fried in butter with a little sugar to serve alongside the cutlet.

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Original Ecomely recipe.