Classic Veal Schnitzel (Printable Recipe)
Crispy veal schnitzel served golden with lemon and dill for a perfect main course.
# Ingredients You'll Need:
→ For the schnitzel
01 -
4 veal cutlets (about 150g each), cut from the leg or loin
02 -
Salt to taste
03 -
Freshly ground black pepper
04 -
All-purpose flour for dusting
05 -
1 large egg
06 -
2 tablespoons whole milk
07 -
Fine dry breadcrumbs
08 -
3 to 4 tablespoons clarified butter, or enough for frying
→ For garnish
09 -
Fresh lemon wedges
10 -
Fresh dill sprigs
# Steps to Follow:
01 -
Score veal cutlets lightly on both sides in a crosshatch pattern to prevent curling. Pound between plastic wrap or parchment to 3–4 mm thickness without tearing.
02 -
Remove the wrap and season both sides of the veal cutlets with salt and pepper. Let rest at room temperature for 10–15 minutes.
03 -
Prepare three shallow dishes: one with flour, one with a whisked egg and milk mixture, and one with breadcrumbs.
04 -
Dredge each cutlet in flour, dip into the egg-milk mixture, then coat with breadcrumbs. Shake off excess and let rest for 10 minutes.
05 -
Heat a large skillet over medium-high heat. Add clarified butter to form a 5 mm layer. Butter should sizzle when a breadcrumb is dropped in.
06 -
Place cutlets in hot butter, cooking 2–3 minutes per side until golden and crispy. Avoid overcrowding the pan. Remove when meat springs back to touch.
07 -
Transfer schnitzel to a paper towel-lined plate to drain briefly. Serve hot with lemon wedges and dill.
# Extra Tips:
01 -
The butter must be hot enough to sizzle but not smoke. This ensures a crisp crust without excessive oil absorption.
02 -
Always serve schnitzel immediately after frying to maintain the ideal texture and temperature.
03 -
Traditional Austrian schnitzel is served plain with lemon—never with sauce on top.