Veal Schnitzel

Name: Veal Schnitzel
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g veal cutlets (top round or loin, 4 pieces about 125g each); 0.5 cup all-purpose flour; 2 pcs egg (large, beaten); 1.5 cup breadcrumbs (plain, unseasoned); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 1 cup oil (for shallow frying, absorption: 20%); 1 pcs lemon (cut into wedges, for serving); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

9/10

Thin, tender veal cutlets pounded until they're almost translucent, then breaded and pan-fried to golden, crispy perfection. This classic German-American dish takes just minutes in the skillet and comes out with a shatteringly crisp crust giving way to juicy meat inside. Serve it with lemon wedges and a simple side for a restaurant-quality dinner any night of the week.

PREP

15m

COOK

12m

SERVES

1 PIECE

867 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gveal cutlets · top round or loin, 4 pieces about 125g each½ cupall-purpose flour2 pcsegg · large, beaten1.5 cupbreadcrumbs · plain, unseasoned½ tspsalt1 pinchblack pepper · freshly ground1 cupoil · for shallow frying, absorption: 20%1 pcslemon · cut into wedges, for serving2 tbspparsley · fresh, chopped, for garnish

NUTRITION · PER SERVING

867

CALORIES · 1 PIECE

Protein38g · 18%

Carbs42g · 19%

Fat61g · 63%

Fiber2g

Sugar3g

Saturated fat10g

Cholesterol163mg

Sodium641mg

Potassium491mg

Phosphorus353mg

How we calculate →

METHOD · 5 STEPS

prep · ~8 min
Pound the veal cutlets thin.
1.Place one veal cutlet between two sheets of plastic wrap.
2.Using a meat mallet or heavy pan, pound evenly to about 0.5 cm thickness.
3.Repeat with all 4 cutlets.
4.Pat the pounded cutlets dry with paper towels.
5.Season both sides of each cutlet with salt and black pepper.
TIPPound from the center outward in short, glancing strokes — not straight down. This spreads the meat evenly without tearing.
prep · ~2 min
Set up the breading station.
1.Place flour in the first shallow bowl.
2.Beat the eggs in the second shallow bowl until thoroughly blended.
3.Place breadcrumbs in the third shallow bowl.
mix · ~5 min
Bread the schnitzels one by one.
1.Dredge a cutlet in flour, shaking off excess.
2.Dip into beaten egg, letting excess drip back into the bowl.
3.Press firmly into breadcrumbs, coating both sides evenly.
4.Place breaded cutlet on a clean plate and repeat with remaining pieces.
TIPKeep one hand for dry ingredients and one for wet — this prevents your fingers from turning into breaded mess.
fry · ~12 min
Pan-fry the schnitzels until golden and crisp.
1.Heat oil in a large skillet over medium-high heat until shimmering (about 175°C or 350°F).
2.Carefully lay 1-2 schnitzels into the hot oil — do not crowd the pan.
3.Fry for 2 to 3 minutes per side until deep golden brown.
4.Transfer to a wire rack set over a baking sheet to drain excess oil.
5.Repeat with remaining schnitzels, keeping finished ones warm in a low oven.
TIPThe schnitzel should float slightly in the oil and bubble around the edges. If it sinks and sits flat, the oil isn't hot enough.
garnish · ~1 min
Garnish with parsley and serve with lemon wedges.
Arrange the schnitzels on a warm platter, scatter chopped parsley over the top, and tuck lemon wedges alongside. Squeeze lemon over each piece just before eating.
TIPServe immediately while the crust is at peak crispness — schnitzel waits for no one.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pound the veal from the center outward in short strokes to avoid tearing the meat.
2
Keep one hand for dry ingredients and one for wet to prevent clumpy fingers during breading.
3
Let the breaded schnitzels rest 5 minutes before frying so the coating adheres better.
4
The oil should shimmer and the schnitzel should float slightly—test with a breadcrumb.
5
Fry in batches; overcrowding drops oil temperature and makes the crust soggy.
6
Drain fried schnitzels on a wire rack, not paper towels, to keep the crust crisp.

RECIPE VARIATIONS