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Weiner Schnitzel

Prep Time:
15 mins.
Cook Time:
6 mins.


6 veal cutlets, 4 ounces each

1/2 cup all-purpose flour

3 tablespoons grated Parmesan cheese

2 eggs

1 teaspoon minced parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1 pinch ground nutmeg

2 tablespoons milk

1 cup dry bread crumbs

6 tablespoons butter

 4 slices lemon


  1. Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4” thick. Dip in flour to coat.
  2.  In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg, and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
  3. Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter and pour the pan juices over them. Garnish with lemon slices.
  4. If using pre-breaded veal patties omit the breading and start at step 3.

Source: Catelli Brothers