Go Back
Veal Schnitzel

Veal Schnitzel

Tender veal cutlets are pounded thin, coated in crispy breadcrumbs, and pan-fried until golden. Served with anchovy fillets, capers, and lemon wedges, this classic schnitzel delivers restaurant-quality elegance with simple preparation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Austrian
Calories: 373
Ingredients Method Notes

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

Method
 

  1. 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 ⅛ inch (3mm) throughout. Season both sides of each cutlet generously with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.