Classic Veal Schnitzel
Crispy, golden, and full of flavor, this Classic Veal Schnitzel recipe brings a traditional European favorite to your kitchen. Made with tender, pounded veal cutlets coated in a perfectly seasoned breadcrumb crust, each bite is rich, savory, and satisfying. The quick breading process—featuring a three-step dredge of flour, egg, and breadcrumbs—ensures the schnitzels achieve their signature crunch and beautifully golden finish when pan-fried in a luscious mixture of butter and oil. Ready in just 35 minutes, this quick yet elegant dish is perfect for weeknight meals or special occasions. Serve with a fresh squeeze of lemon for a bright, tangy contrast that takes the flavor to the next level. Ideal for anyone craving authentic comfort food, this recipe is a must-try! Keywords: Classic Veal Schnitzel, breaded veal, European cuisine, pan-fried schnitzel, quick dinner recipes.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces veal cutlets
- 1 cup all-purpose flour
- 2 pieces large eggs
- 2 tablespoons milk
- 2 cups bread crumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- 1 piece lemon
Instructions
Place the veal cutlets between two pieces of plastic wrap and pound them with a meat mallet to about 1/4-inch thickness.
Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, beat the eggs with the milk until well combined. In the third dish, spread the bread crumbs.
Season the veal cutlets with salt and black pepper on both sides.
Dredge each cutlet in the flour, shaking off any excess. Dip into the egg mixture, ensuring a complete coat. Finally, press into the bread crumbs, ensuring both sides are well-coated and gently shake off any excess.
In a large skillet, heat the butter and vegetable oil over medium-high heat until hot but not smoking.
Add the breaded veal cutlets to the skillet, taking care not to overcrowd. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.
Remove the veal schnitzels from the skillet and place on a paper towel-lined plate to drain any excess oil.
Slice the lemon into wedges and serve alongside the schnitzels. Enjoy the veal schnitzel hot.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.8 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 539 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
