Schnitzel (veal) Recipe
Indulge in our tender Veal Schnitzel, expertly pounded and breaded to golden perfection. Each bite reveals a juicy interior, seasoned to enhance its natural flavors, and served with a side of zesty lemon for a refreshing finish. Accompanied by a garden salad and crispy fries, this classic dish promises to transport your taste buds straight to the heart of Austria.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Veal Schnitzel
Method
Instructions for Preparing Veal Schnitzel
Prepare the Veal
Place the veal cutlets between two sheets of plastic wrap and pound them gently with a meat mallet until they are about 1/4 inch thick.
Season the Flour
In a shallow dish, mix the all-purpose flour with salt, black pepper, and paprika.
Prepare the Egg Wash
In another shallow bowl, beat the eggs until well combined.
In a third shallow dish, place the breadcrumbs.
Coat the Veal
Dredge each veal cutlet in the seasoned flour, shaking off the excess. Then dip into the beaten eggs, followed by coating with breadcrumbs. Ensure each cutlet is evenly coated.
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
Cook the Schnitzel
Carefully place the breaded veal cutlets in the hot oil, cooking them for about 3-4 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.