Crispy Wiener Schnitzel with Lingonberry Preserves

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1/2 cup all-purpose flour

2 eggs, beaten

1 1/2 cups plain dry bread crumbs

4 thinly pounded veal cutlets, about 4 ounces each

Salt and freshly ground white pepper

Canola oil, for frying

Lingonberry preserves, for serving


Put the flour, eggs and bread crumbs into 3 shallow bowls. Season the veal with salt and white pepper. Dredge the cutlets in the flour, then dip in the egg and coat with the bread crumbs; press to help the crumbs adhere.

In a very large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets and fry over moderately high heat, turning once, until golden brown and cooked through, 2 1/2 to 3 minutes. Drain on paper towels and sprinkle with salt. Serve the Wiener schnitzel with lingonberry preserves.


Serve With Sour Cream Cucumber Salad and Potato Salad with Champagne Vinegar.