Veal Schnitzel Recipe

Name: Veal Schnitzel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 veal cutlets lrgs, 6 to 7 oz ea; 1 cup flour; coarse salt to taste; freshly ground black pepper to taste; 2 eggs; extra-virgin olive oil A drizzle; 1 cup cracker meal; bread crumbs; fish; butter for frying; 1 nutmeg; fresh parsley Chopped, for garnish; 1 lemon cut into wedges

Servings: persons

4 veal cutlets lrgs, 6 to 7 oz ea
1 cup flour
coarse salt to taste
freshly ground black pepper to taste
2 eggs
extra-virgin olive oil A drizzle
1 cup cracker meal
bread crumbs
fish
butter for frying
1 nutmeg
fresh parsley Chopped, for garnish
1 lemon cut into wedges

1
Cover work surface with a sheet of waxed paper. Arrange cutlets with a few inches between them on paper. Top work surface with a second sheet of waxed paper. Pound cutlets out to 1/4-inch thick using the bottom of small heavy skillet or a rubber mallet.
2
Heat a large skillet over moderate heat.
3
Set veal aside and set up 3 disposable pie tins and a plate in a row. Place flour in 1 disposable tin and season with salt and pepper. In the second disposable tin, beat eggs with a drizzle of oil and season with salt. In the third disposable tin, pour out about 1 cup of cracker meal.
4
Bread veal in flour. Coat the veal evenly with egg on both sides. Gently press veal into cracker meal and rest coated cutlets on a plate. Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet.
5
When butter foams, add 2 pieces of veal and cook 3 to 4 minutes on each side until golden brown all over. Remove to a warm plate and grate a little nutmeg over hot schnitzel. Repeat with remaining 2 veal cutlets. Garnish veal with parsley and serve with lemon wedges.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 veal cutlets lrgs, 6 to 7 oz ea, 1 cup flour, coarse salt to taste, freshly ground black pepper to taste, and more.

Yes, Veal Schnitzel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Schnitzel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions