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Hungarian Wiener Schnitzel

My dad immigrated from Hungary to the United States when he was a child, and luckily my mom has mastered several Hungarian dishes. Our favorite is Wiener Schnitzel. This simple entree goes great with a wide variety of side dishes, including mashed potatoes, red cabbage or even apple sauce.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings


  • Veal or turkey cutlets (one or two per person, depending on size)
  • 3 eggs
  • Flour
  • Panko seasoned bread crumbs
  • Olive oil and butter, for sautéeing
  • Salt & pepper to taste


  • Place a large pan over medium heat.
  • Place the veal or turkey cutlets between two pieces of wax paper and use a meat tenderizer (any large can or bottle will do) to pound the cutlets until they are roughly ¼-inch thick.
  • Now that the pan is warm, add enough olive oil and butter to coat the bottom of the pan.
  • Set up an assembly station with three parts: a plate for the flour, a dish for the eggs (beaten together) and a plate for the bread crumbs.
  • Dredge each cutlet first in the flour, then the eggs and finally the bread crumbs.
  • Place the coated cutlets into the pan of melted butter and oil and sautée on both sides for 4 minutes, or until the bread crumbs are golden brown and the meat is fully cooked.
  • Serve with a slice of lemon and salt and pepper to taste.
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