Gefüllte Paprikaschoten


  • 4 veal or pork cutlets
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • Vegetable oil, for frying
  • Lemon wedges, for serving


  1. Prepare the Cutlets:
    • If the meat is thick, use a meat mallet to pound it to an even thickness (about 1/4 inch). Season both sides with salt and pepper.
  2. Set up Breading Station:
    • In three separate shallow dishes, place the flour in one, beat the eggs in another, and put breadcrumbs in the third.
  3. Coat the Cutlets:
    • Dredge each cutlet in the flour, shaking off excess.
    • Dip the floured cutlet into the beaten eggs, coating both sides.
    • Press the cutlet into the breadcrumbs, ensuring an even coating. Repeat for all cutlets.
  4. Fry the Cutlets:
    • In a large skillet, heat enough vegetable oil over medium-high heat to submerge the cutlets halfway. You can also use a deep fryer.
    • Fry the cutlets for about 2-3 minutes on each side, or until they are golden brown and crispy.
    • Place the fried cutlets on a plate lined with paper towels to drain excess oil.
  5. Serve:
    • Arrange the Wiener Schnitzel on a serving platter.
    • Serve hot with lemon wedges on the side. Squeeze lemon juice over the schnitzel just before eating.
  6. Optional Garnish:
    • Garnish with fresh parsley for added flavor and a pop of color.

Enjoy your homemade Wiener Schnitzel, a delicious and iconic German dish!

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