Sautéed Wiener Schnitzel with Lemon-Parsley Butter

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Crisp, golden breaded veal cutlets pan-fried and finished with a bright lemon and parsley butter sauce. This Austrian-inspired beef recipe, ready in about 40 minutes, pairs veal cutlets, all-purpose flour, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (5 oz each) veal cutlets
• 1 cup all-purpose flour
• 2 large eggs
• 2 tbsp milk
• 1 1/2 cups plain breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil
• 4 tbsp unsalted butter
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• for serving lemon wedges

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Instructions

1. Step 1: Place 1 cup all-purpose flour in a shallow dish, season with 1 tsp salt and 1/2 tsp black pepper. In a second bowl, whisk 2 large eggs with 2 tbsp milk. In a third shallow dish, spread 1 1/2 cups plain breadcrumbs evenly.
2. Step 2: Pat dry 4 veal cutlets (5 oz each) and dredge each first in the seasoned flour, then dip into the egg mixture, letting excess drip off, and finally coat thoroughly in breadcrumbs. Set aside on a plate.
3. Step 3: Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering but not smoking, about 3 minutes. Fry the cutlets one at a time for 3-4 minutes per side until golden brown and crisp, adjusting heat as needed to avoid burning.
4. Step 4: Transfer the cooked cutlets to a paper towel-lined plate and keep warm in a low 200°F oven.
5. Step 5: In the same skillet, reduce heat to low and add 4 tbsp unsalted butter. Stir until melted and foamy, then add 2 tbsp fresh lemon juice and 2 tbsp chopped parsley; cook for 30 seconds until fragrant.
6. Step 6: Drizzle the lemon-parsley butter over the warm schnitzels and serve immediately with lemon wedges on the side.