Wiener Schnitzel Veal
Craving the authentic flavors of Austrian cuisine? This classic Wiener Schnitzel Veal recipe delivers perfectly crisp and golden breaded veal cutlets that are tender on the inside and bursting with flavor. Featuring premium veal pounded thin, coated in flour, egg, and breadcrumbs, and pan-fried to perfection in a buttery oil blend, this timeless dish embodies comfort with a gourmet twist. Ready in just 30 minutes, it’s seasoned simply with salt and pepper to let the delicate flavors shine, and served with fresh lemon wedges for a vibrant citrus kick. Ideal for a special family dinner or a taste of Europe at home, pair this schnitzel with a side of creamy potato salad or crisp greens for the ultimate culinary experience. Garnish with parsley for a pop of color, and elevate your plate with this irresistible recipe!
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 2 pieces Large eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Unsalted butter
- 0.25 cups Vegetable oil
- 4 pieces Lemon wedges
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Place each veal cutlet between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound the cutlets gently until they are about 1/4 inch thick.
In a shallow dish, add the flour and season it with half the salt and pepper. In a separate dish, whisk the eggs with the milk. In a third dish, spread out the breadcrumbs.
Season the veal cutlets lightly with the remaining salt and pepper on both sides.
Dredge each veal cutlet first in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the breadcrumbs, coating both sides evenly. Repeat with all cutlets.
In a large skillet, heat the unsalted butter and vegetable oil over medium heat until hot but not smoking.
Fry each breaded veal cutlet individually for about 2-3 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan to ensure even cooking.
Transfer each cooked schnitzel to a paper-towel-lined plate to drain any excess oil.
Serve the Wiener Schnitzel hot with a lemon wedge on the side for squeezing over the top. Optionally, garnish with chopped parsley for added color and flavor.
Nutrition Facts
Calories |
2891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 5516 mg | 240% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.5 g | ||
| Protein | 202.4 g | 405% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 314 mg | 24% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1996 mg | 42% | |
*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.
