Veal Schnitzel Recipe

I absolutely love this recipe because it takes me back to family dinners where the crispy, golden schnitzels were always the star of the table, evoking a delicious sense of nostalgia. Plus, whipping up these veal cutlets is both an engaging and satisfying culinary adventure, perfect for impressing friends and making any night feel special!

Bringing you this delectable Veal Schnitzel recipe. I use veal cutlets, pounded to tender perfection, and coat them in seasoned flour, breadcrumbs, and a mixture of eggs and milk.

Fried in clarified butter, the schnitzels are crispy and flavorful, served with lemon wedges and parsley. My affection for creating classic dishes is infused here.

Ingredients

Veal Cutlets: A tender protein with a gentle flavor and a refined texture.

All-Purpose Flour: Produces a crunchy coating, flavorless.

Breadcrumbs: Crunchy, flavorful, and versatile.

Eggs: Offer binding properties, contribute to rich flavor, and boost golden color.

Oil derived from vegetables: Utilized for the purpose of deep-frying, grants the product a textural crispness, imparts a flavor that is neutral.

Salt: Augments flavor, harmonizes taste, indispensable condiment.

Pepper Black: Heat, mild; aromatic; enhances savory notes.

Wedges of lemon: Add brightness to dishes and enhance sharpness.

Provide an excellent means at hand to balance flavors in food that one might otherwise consider too rich, too sweet, or too unctuous.

Ingredient Quantities

• 4 veal cutlets, pounded to 1/4 inch thickness
• 1 cup all-purpose flour
• Salt, to taste
• Black pepper, to taste
• 2 large eggs
• 2 tablespoons milk
• 1 cup breadcrumbs (preferably fresh)
• 1/2 cup vegetable oil or clarified butter, for frying
• Lemon wedges, for serving
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Start by taking the veal cutlets and positioning them between sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the cutlets until they reach a thickness of 1/4 inch.

2. Prepare a breading station using three shallow dishes. The first dish contains flour, which is seasoned with salt and black pepper. In the second dish are whisked together eggs and milk. The third dish contains breadcrumbs.

3. Each veal cutlet should be dredged in the flour, ensuring it is completely coated. You should shake off any excess flour.

4. Soak each floured cutlet in the egg mixture, allowing it to drip off the excess.

5. Evenly cover each cutlet with breadcrumbs, pressing gently to ensure that the breadcrumbs stick. Set the cutlets aside on a plate or tray to allow the coating to firm up slightly.

6. In a large skillet, medium-high heat the vegetable oil or clarified butter. The oil should be hot but not smoking.

7. Sauté the breaded cutlets in the skillet, cooking until both sides are golden brown and crispy, about 3-4 minutes per side. It is better not to overcrowd the pan; if necessary, cook in batches.

8. When finished cooking, take the cutlets out of the skillet and place them on a plate lined with paper towels to absorb any excess oil.

9. If you want, you can add a little more salt to the fried schnitzels.

10. Serve the veal schnitzels hot, garnished with lemon wedges and a sprinkle of fresh parsley, if using. Enjoy!

Equipment Needed

1. Plastic wrap or parchment paper
2. Meat mallet or rolling pin
3. Three shallow dishes
4. Whisk
5. Large skillet
6. Spatula or tongs
7. Plate or tray
8. Paper towels

FAQ

• What cut of veal should I use for schnitzel?
  Veal cutlets are ideal for schnitzel as they are tender and cook quickly. Make sure they are pounded to 1/4 inch thickness for even cooking.
• Can I use a different type of meat for schnitzel?
  Yes, you can substitute veal with chicken or pork cutlets, but the cooking time may vary slightly based on thickness and meat cut.
• What type of breadcrumbs work best?
  Fresh breadcrumbs are recommended as they provide a better texture. However, you can use store-bought if needed.
• How do I ensure the schnitzel is crispy?
  Make sure the oil is hot before adding the cutlets, and avoid overcrowding the pan. This ensures a golden, crispy coating.
• What is the best oil for frying schnitzel?
  Vegetable oil or clarified butter works well due to their high smoke points, ensuring the schnitzel doesn’t burn.
• Can I bake the schnitzel instead of frying?
  Yes, you can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through, though frying provides a traditional crispy texture.
• How do I serve veal schnitzel?
  Serve with lemon wedges and optionally garnish with chopped fresh parsley for added freshness.

Substitutions and Variations

All-purpose flour: For a gluten-free option, substitute with gluten-free flour.
Use sea salt or kosher salt for a different texture and flavor.
Black pepper: You can use white pepper if you prefer a milder flavor.
Eggs: Substitute with buttermilk for a slightly different taste and texture.
Panko breadcrumbs can be used to make a crunchier coating.

Pro Tips

1. Chill the Breaded Cutlets After breading the veal cutlets, place them in the refrigerator for at least 15-20 minutes. This helps the coating adhere better and makes it less likely to fall off during frying.

2. Use a Meat Thermometer To ensure the oil is at the right temperature for frying, use a meat thermometer. Aim for around 350°F (175°C). This helps achieve a crispy, golden crust without the cutlets absorbing too much oil.

3. Clarified Butter If using clarified butter, it not only adds rich flavor but also has a higher smoke point than regular butter, minimizing the chance of burning your breading.

4. Fresh Breadcrumbs Consider making fresh breadcrumbs from day-old bread. It enhances the texture and flavor of the schnitzel, giving it a more authentic and superior crust.

5. Lemon Juice Addition Right before serving, squeeze a bit of fresh lemon juice over the hot schnitzels. This accentuates the flavor and adds a refreshing zest that complements the richness of the dish.