Authentic Kalbsbutterschnitzel | Austrian Veal Patties with Mash & Crispy Onions

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken is leaner and more affordable than veal.

Pound the veal cutlets to about 1/4 inch thickness.

Set up a breading station with flour, beaten eggs, and bread crumbs.

Season the flour with salt and pepper.

Dredge each veal cutlet in flour, shaking off excess.

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

Coat the cutlet with bread crumbs, pressing gently to adhere.

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

Add the breaded cutlets to the skillet in batches, cooking until golden brown, about 3-4 minutes per side.

Remove the cooked schnitzels and drain on paper towels.

Squeeze fresh lemon juice over the schnitzels just before serving.

Garnish with chopped parsley and serve with capers and lemon wedges.

Cooking Techniques

Spice Level:

Allergens