Lucy M. I get why veal schnitzel intimidates home cooks—that crispy, golden exterior paired with impossibly tender meat sounds like something reserved for fancy restaurants, right? But here’s the thing: you’re probably already halfway there with skills you use every week. The real magic isn’t complicated techniques or hard-to-find ingredients. It’s knowing exactly what makes this dish sing, and I’m about to show you how to nail it.
What is a Veal Schnitzel?
Veal schnitzel is a classic Austrian dish featuring thin veal cutlets that are pounded until tender, coated in breadcrumbs, and pan-fried to golden perfection. The meat is typically seasoned simply with salt and pepper, then dipped in beaten egg before being covered in fine breadcrumbs.
When cooked properly, the coating becomes wonderfully crispy while the veal inside remains juicy and tender. Traditionally served with lemon wedges, this elegant dish is a cornerstone of Central European cuisine and beloved worldwide for its delicate flavor and satisfying crunch.
Why You’ll Love this Veal Schnitzel
When you’re craving something that’s crispy on the outside and tender on the inside, this golden veal schnitzel delivers without forcing you to spend hours in the kitchen. I love how quickly a simple breading transforms thin cutlets into restaurant-quality dinner.
The contrast between that satisfying crunch and the delicate meat underneath? Pure magic. You get that impressive presentation without the stress, which means I can actually enjoy cooking instead of panicking. The anchovy and caper topping adds sophistication that feels fancy but tastes utterly straightforward.
Honestly, this dish proves you don’t need complicated techniques to impress yourself or others. It’s the kind of meal that makes weeknight dinners feel special, and isn’t that what we’re all after.
This crispy schnitzel is delicious, but when you’re craving something warming and nourishing, try Mary Berry’s Red Lentil Curry instead. It’s comfort food at its finest with rich, complex flavors and far less time at the stove.
What Ingredients are in Veal Schnitzel?
This elegant yet simple dish relies on quality ingredients that work together to create a perfectly golden exterior and tender interior. The recipe calls for just a handful of pantry staples and fresh components, making it accessible for weeknight cooking while sustaining restaurant-quality results. Each ingredient plays a specific role in achieving the signature crispy coating and refined flavor profile that makes this dish so memorable.
Ingredients:
- 4 veal cutlets (2–3 oz or 60–90 g each)
- Salt and black pepper
- 1 large egg, beaten
- 1 cup fresh white breadcrumbs
- 4 tablespoons butter
- 1 tablespoon sunflower oil
- 8 anchovy fillets, drained and halved lengthwise
- 2 tablespoons capers, coarsely chopped
- Lemon wedges
- Fresh parsley
When selecting veal cutlets, look for thin pieces that cook quickly and evenly—most butchers can pound them to the ideal thickness if needed. The quality of your breadcrumbs matters greatly; fresh white breadcrumbs create a superior crust compared to store-bought varieties.
For the butter and oil combination, the oil prevents the butter from burning at high heat while preserving the rich flavor essential to authentic schnitzel. Using good-quality anchovy fillets and fresh capers guarantees the garnish complements rather than overwhelms the delicate veal.
How to Make this Veal Schnitzel
- Place each veal cutlet between 2 sheets of plastic wrap and gently pound with a rolling pin until the meat reaches an even thickness of about â…› inch (3mm) throughout. Season both sides of each cutlet generously with salt and pepper.
- Pour the beaten egg onto a shallow plate and spread the bread crumbs on a separate plate. Dip each seasoned cutlet first into the beaten egg, making sure it’s fully coated, then press it into the bread crumbs, ensuring an even coating on both sides. Arrange the breaded cutlets on a plate, cover, and refrigerate for about 30 minutes to help the coating set firmly.
- Heat the butter and oil together in a large frying pan over medium-high heat. Once the butter is foaming and sizzling, carefully add 2 of the breaded cutlets to the pan. Cook for 2 minutes on each side until the coating turns crisp and golden brown.
- Remove the cooked cutlets from the pan using a spatula and transfer to a plate lined with paper towels to drain excess oil. Keep them warm while you repeat the process with the remaining cutlets, adding more butter and oil to the pan if needed.
- Serve the crispy veal cutlets immediately while hot, garnished with anchovy fillets, capers, lemon wedges for squeezing, and a sprinkle of fresh parsley for color and freshness.
Veal Schnitzel
Ingredients
Method
- Place each veal cutlet between 2 sheets of plastic wrap and gently pound with a rolling pin until the meat reaches an even thickness of about â…› inch (3mm) throughout. Season both sides of each cutlet generously with salt and pepper.
- Pour the beaten egg onto a shallow plate and spread the bread crumbs on a separate plate. Dip each seasoned cutlet first into the beaten egg, making sure it’s fully coated, then press it into the bread crumbs, ensuring an even coating on both sides. Arrange the breaded cutlets on a plate, cover, and refrigerate for about 30 minutes to help the coating set firmly.
- Heat the butter and oil together in a large frying pan over medium-high heat. Once the butter is foaming and sizzling, carefully add 2 of the breaded cutlets to the pan. Cook for 2 minutes on each side until the coating turns crisp and golden brown.
- Remove the cooked cutlets from the pan using a spatula and transfer to a plate lined with paper towels to drain excess oil. Keep them warm while you repeat the process with the remaining cutlets, adding more butter and oil to the pan if needed.
- Serve the crispy veal cutlets immediately while hot, garnished with anchovy fillets, capers, lemon wedges for squeezing, and a sprinkle of fresh parsley for color and freshness.
Notes
What is a Veal Schnitzel?
Veal schnitzel is a classic Austrian dish featuring thin veal cutlets that are pounded until tender, coated in breadcrumbs, and pan-fried to golden perfection. The meat is typically seasoned simply with salt and pepper, then dipped in beaten egg before being covered in fine breadcrumbs. When cooked properly, the coating becomes wonderfully crispy while the veal inside remains juicy and tender. Traditionally served with lemon wedges, this elegant dish is a cornerstone of Central European cuisine and beloved worldwide for its delicate flavor and satisfying crunch.Veal Schnitzel Substitutions and Variations
While veal is traditional for schnitzel, you’ve got plenty of other proteins that work equally well if veal isn’t your thing or if you want to experiment. Pork cutlets are my go-to swap—they’re cheaper and honestly just as delicious when breaded and fried.
Chicken breast works too, though you’ll want to pound it thinner since it’s leaner. Turkey cutlets? Sure, why not. Even fish like sole or flounder can get the schnitzel treatment if you’re feeling fancy. The beauty here is that any thin, tender cutlet takes to the breading like a dream.
Just remember: thinner pieces cook faster and get crispier. Your coating’s what makes the magic happen, not necessarily the meat underneath.
What to Serve with Veal Schnitzel
Since you’ve got this gorgeous, crispy cutlet on your plate, the real question becomes what’s going to actually complement all that golden, crunchy goodness. I’d go with the traditional toppings that come right in your recipe: those anchovy fillets and capers.
They’re salty, briny, and they cut through the richness like nothing else. Squeeze fresh lemon over everything, and suddenly you’ve got this bright, sharp contrast that makes your taste buds wake up. The parsley adds a fresh pop too.
Want something simpler? Roasted potatoes work beautifully, as does a light salad with a tangy vinaigrette. The key is balancing that crispy, buttery schnitzel with something acidic or fresh. Anything too heavy drowns out what makes this dish special.
Final Thoughts
Making a golden veal schnitzel isn’t really that complicated once you’ve got your breading station set up right, and that’s honestly the best part about this dish. I find that investing a few minutes in organizing your egg, breadcrumbs, and cutlets transforms the whole process into something smooth and almost meditative. The real magic happens when that butter hits the pan—that sizzle tells you everything’s working. I appreciate how forgiving this recipe is; even if your technique isn’t perfect, you’ll still end up with something delicious. The anchovy fillets and capers add this briny punch that elevates the whole plate without overwhelming it. Whether you’re cooking for yourself or impressing someone, this schnitzel delivers restaurant-quality results at home. That’s what makes it worth mastering.
