Veal Schnitzel Recipe

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.

Place veal cutlets on a piece of plastic wrap.

Sandwich the cutlets between two pieces of plastic wrap.

Pound the cutlets with a meat tenderizer until they are thin and tender.

Dust off the cutlets to dry them for better egg adherence.

Dunk each cutlet into beaten eggs, ensuring they are fully immersed.

Coat the cutlet with breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a large skillet until sizzling.

Add the cutlets to the skillet, avoiding overcrowding.

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

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

Place the cooked cutlets in a casserole dish and keep warm in the oven.

Garnish with parsley and squeeze lemon juice on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens