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Wiener Schnitzel (Austrian)















Trans-fat Free, Good source of fiber


6 each veal cutlets
loin cut
30 ml worcestershire sauce
30 ml prepared mustard
30 ml Parmesan cheese
237 ml all-purpose flour
15 ml salt
15 ml black pepper
2 large eggs
1 each bay leaves
237 ml bread crumbs
30 ml parsley leaves
237 ml tomato purée (passata)
118 ml heavy whipping cream
1 each celery stalks
5 slices onions
1 each cloves, ground
1 x salt
to taste
1 x black pepper
to taste
237 ml light cream (half&half)
1 each garlic bulb
5 ml parsley leaves
1.3 ml baking soda


  1. Use meat tenderizing hammer to pound veal to about ⅜ inch Note: Wear an apron, and be prepared for a wide ranging clean-up.
  2. Lay out fillets on wax paper. Salt and pepper each fillet, brush with Worcestershire sauce, sprinkle with dried mustard and parmesan cheese.
  3. GENTLY * tap mixture into veal.
  4. Coat prepared veal pieces in flour. Beat eggs in shallow bowl. Dip floured veal pieces in egg, then coat with bread crumbs. The veal may be stored in fridge for up to 2 hours.
  5. Combine tomato purée, celery, onion, garlic, salt, pepper, and clove in saucepan and simmer for 15 minutes. Strain through fine mesh sieve, pushing as much vegetable pulp through as possible. Return to saucepan and reheat.
  6. Sauté veal in frying pan with lots of butter or olive oil, turning Serve on heated platter with parsley garnish.
  7. Add baking soda to reheated vegetable purée, then combine Move to sauce boat and garnish with chopped parsley. Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 35048% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 1523mg 63%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 11%
Sugars g
Protein 20g
Vitamin A 20% Vitamin C 13%
Calcium 14% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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