Wienerschnitzel For One

Preparation info

  • 1

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

There are few dishes in anyone’s repertoire more easily prepared than the thin slices of veal called scaloppine by the Italians, escalopes de veau by the French, Wienerschnitzel by the Austrians, and veal scallops by us. In each country there are many versions of the basic dish. Because these thin slices may be quickly sautéed, they are ideal for summer menus.


  • 2 thin slices of veal cut from the leg (¼ pound)
  • Salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 egg, lightly beaten
  • ½ cup fine bread crumbs made from day-old bread
  • 3 tablespoons butter
  • 2 thin slices of lemon
  • Chopped fresh parsley


    1. Pound the veal slices thin. Sprinkle them lightly with salt and pepper and flour.

    2. Dip the slices into the beaten egg, then into the bread crumbs.

    3. Heat the butter in a skillet large enough to accommodate the slices. Cook quickly until golden on one side, then turn and cook until golden on the other. It may be necessary to add more butter to the skillet.

    4. Transfer the meat to a warm plate and garnish with lemon slices and chopped parsley.