Wiener Schnitzel
PREP TIME: 30 Minutes


This recipe is from Chef Gunter Preuss of Broussard's Restaurant in New Orleans. It is a traditional holiday dish enjoyed each year by the German community in South Lousiana.


  • 6 (4-ounce) slices of veal top round
  • 2 tbsps lemon juice
  • 1 cup flour
  • 3 eggs, beaten
  • 1 cup breadcrumbs
  • 4 tbsps margarine
  • salt and white pepper to taste

Pound veal slices until thin and season with salt and white pepper. Sprinkle lightly with lemon juice. Dredge seasoned veal rounds in flour, dip in egg wash and dredge in breadcrumbs. In a cast iron skillet, heat margarine over medium-high heat. Add veal rounds and sauté on both sides until golden brown. Arrange on warm dinner plates and serve.

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