Austrian Street Food in Berlin | Veal Escalope Dish at Weekly Market | Maybachufer

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and more affordable, while pork offers a similar texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective substitute.

Pound the veal cutlets to about 1/4 inch thickness using a meat mallet.

Season the flour with salt, black pepper, and paprika.

Dredge each cutlet in the seasoned flour, shaking off excess.

Beat the eggs in a shallow bowl and season with salt and nutmeg.

Dip each floured cutlet into the beaten eggs, ensuring full coverage.

Coat the cutlet with breadcrumbs, pressing gently to adhere.

Heat butter and oil in a large skillet over medium heat until hot.

Add the cutlets to the skillet in batches, avoiding overcrowding.

Cook until golden brown, about 3-4 minutes per side.

Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil.

Serve hot, garnished with lemon wedges and parsley.

Cooking Techniques

Spice Level:

Allergens