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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Veal
Tenderize the veal cutlets using a meat mallet until they are about 1/4 inch thick. This helps to ensure even cooking.
- 2
Season the Cutlets
Sprinkle both sides of each veal cutlet with salt and black pepper. Let them sit for a few minutes to absorb the seasoning.
Breading Process
- 3
Set Up Breading Stations
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 4
Bread the Cutlets
Dredge each veal cutlet first in flour, shaking off the excess. Next, dip in the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in breadcrumbs, pressing gently to adhere.
Cooking
- 5
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until it shimmers (about 350°F or 175°C).
- 6
Fry the Cutlets
Carefully add the breaded veal cutlets to the skillet, cooking in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes per side or until golden brown and cooked through.
- 7
Drain
Once cooked, transfer the schnitzels to a plate lined with paper towels to drain any excess oil.
