Wienerschnitzle Ala Wolfgang Puck

“This is simply fabulous and the best I have ever made & eaten, YUM! It's got to be the panko and peanut oil. My children love it as does everyone we have served it to. The original recipe suggests 6 oz. cutlets. I typically get very thin slices from the butcher and they don't need further flattening w. a meat mallet. They are probably 2-4 oz each. Great with White Gravy/ Sauce With Peas.”

Ingredients Nutrition


  1. Preheat oil to 375 degrees F. in a heavy, deep saucepan.
  2. Beat eggs with 2 T water to make an egg wash.
  3. To prepare Wienerschnitzle:.
  4. Pound out the cutlets if necessary.
  5. Season the veal cutlets with salt and pepper.
  6. Score the coat the veal cutlets with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.
  7. Dredge in flour. Dip in egg wash. Coat with crushed panko crumbs. *You may need more flour and panko crumbs.
  8. Deep fry about 2-3 minutes PER SIDE, or until golden brown and cooked through. Transfer to paper towels to drain. Replenish oil as necessary.
  9. My notes:.
  10. Panko (Japanese) bread crumbs can be found in the Asian aisle/ market to often times with "regular" bread crumbs. I highly recommend using panko. They are lighter & much crunchier than standard bread crumbs. To crush, pour them in the food processor and give a quick whirl or in a ziploc bag and run over them with a rolling pin.
  11. I would recommend slicing each cutlet in half to ease in cooking.
  12. The cutlets should be sliced very thinly. If not you may have to use a meat mallet to tenderize and pound flatter.
  13. I serve with basmati rice, lemon wedges and recipe#390832.

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