Tassel Ridge® Wiener Schnitzel


  • 1 cup flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 eggs
  • ¼ cup buttermilk
  • 2 cups panko bread crumbs
  • 4 6-oz veal or pork cutlets, pounded to about ¼” thick
  • 2 Tbsp olive oil
  • Tbsp butter
  • 2 cups arugula
  • 1 lemon cut into 8 wedges


  1. Mix flour, salt, and pepper in shallow bowl. Mix eggs and buttermilk in second shallow bowl. Place bread crumbs in a third shallow bowl. Dip cutlet in flour mixture first. Shake off excess. Then dip in egg mixture, coating evenly on each side. Finally, dip in bread crumbs, again coating evenly on each side. Set aside. Repeat with remaining cutlets. Add oil and butter to skillet. When butter foams add 1 or 2 cutlets to pan. Cook for about 3 to 4 minutes, or until brown. Turn and cook another 3 to 4 minutes, or until brown. When cutlets are nicely browned, remove from pan. Place on paper towel to remove excess oil. Repeat with remaining cutlets. Divide arugula among 4 plates. Place cutlets on top of arugula. Squeeze juice from 1 lemon wedge over each plate. Garnish each plate with another lemon wedge. Serves 4.

  2. Serving suggestion—Serve with spätzle

Recipe Notes

Wine Recommendation—Tassel Ridge Oskyfizzante® Iowa White

Oskyfizzante® Iowa White is a fruity, semi-sweet, fizzy wine with grapefruit, kiwi, and stone fruit on the nose and kiwi, peach, and citrus on the palate. Made from grapes grown in our Iowa vineyards, Oskyfizzante Iowa White is a versatile wine that pairs with a variety of foods. Serve well chilled.