by Rachel on June 7, 2010

Peasant food at a peasant price.

I put Wienerschnitzel in the same category as Hungarian Goulash.  These are recipes that our mothers and grandmothers made that today sound hopelessly out-of-date.  Some of the old recipes, to be sure, belong on the culinary scrapheap.  I’m not going to resurrect my mother’s frozen pea, ground beef, cream of mushroom soup casserole with potato chips crumbled on top – sorry Mom.  It just doesn’t fit with my current focus on light, healthy foods which rely on fresh organic vegetables while shunning processed foods.  However, some of the old standbys deserve a modern reinterpretation.  The Hungarian Goulash on this blog is a healthy stew with lots of fresh vegetables, and almost no fat.  Likewise, this Wienerschnitzel is lightly breaded and browned in a modest amount of grapeseed oil and butter.  Paired with a healthy salad, or sautéed spinach, it makes a great weeknight meal. My sister and I have always been fans of Wolfgang Puck’s Wienerschnitzel, and I’m still a fan of Wolfgang – but I must admit, our recent outing to Spago, Beverly Hills was not up to par.  First off, do you know what it costs to buy a plate of Wienerschnitzel with potato salad and marinated cucumbers at Spago?  It’s $48 bucks.  This is peasant food folks.  People ate this in the Swiss Alps just after they came in from yodeling.  $48 bucks is way too pricey for my blood, especially when I can feed a family of four for less than that – even if you buy the veal at Gelson’s.  Lesson learned, if you want to eat like a peasant and pay like a peasant – cook for yourself.


  • 1½ pounds veal cutlets
  • ½ cup all-purpose flour
  • 3 tablespoons grated Parmesan cheese
  • 2 eggs
  • 1 teaspoon minced parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pinch ground nutmeg
  • 2 tablespoons milk
  • ½ cup dry breadcrumbs
  • ½ cup Panko bread crumbs
  • 3 tablespoons butter
  • 3 tablespoons grapeseed oil
  • 4 slices lemon

Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about ¼ inch thick.  Dip in flour to coat.

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 breadcrumbs to coat.  Place coated cutlets on a plate and refrigerate for 1 hour or overnight.

Melt butter and heat oil in a large skillet over medium heat.  Cook the breaded cutlets until browned on each side, about 3 minutes per side.  Garnish with lemon slices and a sprig of parsley.

{ 5 comments… read them below or add one }

heather June 7, 2010 at 7:54 am

one of our favorite go-to suppers at home. looks great!



Rick Shade June 9, 2010 at 8:26 am


my mom called this one Swiss steak. either way, still good. Haven’t had it since I was about 11 years old. Guess I’ll have to cookm it myself.

Rachel June 9, 2010 at 9:04 am

Rick: This is Shel’s version. It’s super tasty. Make it for Trish!

Kate April 19, 2011 at 6:37 pm

Hi Rachel! I made this last weekend for a dinner party of 8 and it was a huge hit! I love veal, but I had a few who were skeptical. Turns out they were the ones going back for seconds! Thanks for a great recipe.

Rachel April 19, 2011 at 7:57 pm

Kate: You are brave to do this for EIGHT people. I’m impressed! I only do it for four at a time!. I’m so glad you liked it.

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