Veal Schnitzel Recipe

Pound the Veal

Place veal cutlets between two sheets of plastic wrap and pound them to about 1/4 inch thickness.

Bread the Veal

Set up a breading station with flour, beaten eggs, and bread crumbs. Coat each veal cutlet first in flour, then dip in eggs, and finally coat with breadcrumbs.

Fry the Veal

Heat olive oil in a skillet over medium-high heat. Fry the breaded veal cutlets for about 3-4 minutes on each side until golden brown. Drain on paper towels.

Prepare Fondue Base

In a saucepan, rub the inside with the garlic clove, then add white wine and heat until simmering.

Add Cheese

Gradually add grated aged cheddar cheese, stirring continuously until melted and smooth.

Thicken Fondue

In a small bowl, mix cornstarch with lemon juice and stir into the fondue. Add nutmeg and mix well.

Prepare Brassicas

Toss broccoli and brussels sprouts with olive oil, salt, and black pepper. Spread on a baking sheet.

Roast Brassicas

Roast in a preheated oven at 400°F (200°C) for 15-20 minutes until tender and slightly charred.

Plate the Dish

On a serving plate, arrange the fried veal schnitzel, drizzle with aged cheddar fondue, and garnish with roasted brassicas, fresh herbs de Provence, and allium variations.