Veal Schnitzel with Herb and Cheese Crust
Crisp, golden, and bursting with flavor, this Veal Schnitzel with Herb and Cheese Crust is an irresistible twist on a classic dish. Tender veal cutlets are pounded thin and coated in a gourmet breadcrumb mixture infused with Parmesan cheese and aromatic fresh herbs like parsley, thyme, and oregano. Lightly pan-fried in a blend of butter and oil, the schnitzels develop a satisfyingly crunchy exterior while remaining juicy inside. Ready in just 35 minutes, this recipe is perfect for an elevated weeknight dinner or a crowd-pleasing main course. Serve with fresh lemon wedges for a citrusy zest that complements the rich, herby crust. Keywords: veal schnitzel, herb crust, cheese crust, easy schnitzel recipe, pan-fried veal, quick dinner.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 120 grams All-purpose flour
- 2 whole Eggs
- 2 tablespoons Milk
- 200 grams Panko breadcrumbs
- 80 grams Grated Parmesan cheese
- 2 tablespoons Chopped fresh parsley
- 1 tablespoon Chopped fresh thyme
- 1 tablespoon Chopped fresh oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 milliliters Vegetable oil
- 30 grams Butter
- 4 pieces Lemon wedges
Instructions
Place the veal cutlets between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound each cutlet to an even thickness, about 1/4 inch.
Prepare three bowls for the breading process. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped parsley, thyme, oregano, salt, and black pepper.
Dredge each veal cutlet in the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it’s fully coated. Finally, press it into the breadcrumb mixture, ensuring an even crust on both sides.
Heat the vegetable oil in a large skillet over medium heat. Add the butter for added flavor and to prevent burning. When the oil is hot, but not smoking, carefully place two cutlets into the pan and cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with the remaining cutlets.
Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil.
Serve the veal schnitzels hot with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
3586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 57.6 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 5716 mg | 249% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.1 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1178 mg | 91% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2088 mg | 44% | |
*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.
