Marc Meyer was inspired by the delectable Wiener schnitzel—veal cutlets dipped in flour, egg and bread crumbs, then pan-fried—that he ate as a child in Germany, where his family lived briefly. To make the crust even better, he adds fresh sage and Parmesan to the bread crumbs. More Veal Recipes

Marc Meyer
October 2005


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375°. In a large bowl, toss the eggplants and onion with 1/4 cup of the olive oil and the vinegar; season with salt and pepper. Spread the vegetables on a rimmed baking sheet and roast for about 20 minutes, turning occasionally, until tender and browned.

  • Meanwhile, in a large pie plate, toss the bread crumbs with the Parmesan and sage. Put the flour and eggs in 2 separate pie plates. Season the veal cutlets with salt and pepper, then dredge lightly in flour and dip in the eggs, letting any excess drip back into the plate. Dredge the cutlets in the bread crumbs, pressing lightly to help the crumbs adhere.

  • In a very large skillet, heat 1/2 cup of the olive oil until shimmering. Add half of the cutlets and cook over moderately high heat, turning once, until cooked through and crisp, about 4 minutes. Transfer to a platter and keep warm. Add the remaining 1/2 cup of olive oil to the skillet and fry the remaining cutlets. Serve the veal cutlets with the eggplant and onion.

Suggested Pairing

Fresh, lively Beaujolais.