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How To Make Veal Schnitzel

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How To Make Veal Schnitzel
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Veal Schnitzel Recipe. One of, if not the most famous, Austrian dishes. Simple, quick to make and always satisfying. Perfect with mashed potato and salad. Experience our Veal Schnitzel recipe. Enlarge Veal Schnitzel Recipe. One of, if not the most famous, Austrian dishes. Simple, quick to make and always satisfying. Perfect with mashed potato and salad. Experience our Veal Schnitzel recipe.
Serves:
4
Preparation Time:
20 minutes
Cooking Time:
6 minutes
Total Time:
26 minutes

Step 1: You will need

  • 4 veal escallops
  • 50 g bread crumbs
  • 50 g parmesan cheese, grated
  • 1 tbsp oregano
  • 1 tbsp thyme
  • salt and pepper
  • 50 ml milk
  • 2 eggs
  • 50 g plain flour
  • 120 ml olive oil
  • 4 portions of mashed potatoes
  • some lemon wedges
  • a bunch of watercress
  • 1 chopping board
  • cling film
  • 1 rolling pin
  • 3 bowls
  • 1 non-stick frying pan
  • 1 fish slice

Step 2: Flatten the veal

Lay a piece of cling film on the chopping board, put one escallop on top and cover with the cling film. Use the rolling pin to flatten it out. Repeat with all the veal.

Step 3: Make breadcrumb coating

Into a bowl, add the breadcrumbs, parmesan cheese, oregano, thyme, season with salt and pepper and mix well.

Step 4: Prepare the egg and flour

Break the eggs into a bowl and beat them. Add the milk, whisk together and pour into a bowl.

Put the flour into a separate bowl.

Step 5: Coat the veal

Put one of the escallops into the flour and cover it well. Next, dip it in the egg, covering both sides and finally coat with the seasoned breadcrumbs.

Repeat with all four of the escallops and put them onto a plate.

Step 6: Cook the veal

Place the frying pan on a medium heat and add the oil. When hot, add the veal (2 escallops at a time).

Cook for 2-3 minutes or until golden brown. Turn over, cook the other side for a further 2 minutes and remove from the pan.

Repeat with the other two escallops.

Step 7: Reheat the potatoes

Put the mashed potato into a saucepan and gently reheat. Alternatively, you could use a microwave.

Step 8: Serve and garnish

Place a portion of mashed potato onto a plate, top with an escallop, garnish with a lemon wedge and serve.
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Tips & Comments
  1. simongr

    this is not a schnitzel!

  2. probablyyes

    okay, i come from austria but i really don't know what THIS is o_O

  3. Cathren

    My Goodness: This has absolutely nothing to do with a traditional viennese schnitzel, where neither cheese nor any herbs are mixed with the bread crumbs. the cover consists only of flour, eggs and breadcrums and it's traditionally served with a potato salad, not mash. Cheese in the cover is used for the italian picatta milanese, which is served with spaghetti and a tomato sauce.

  4. Anonymous

    If you have never cooked snitzel than add your stupid comment below

  5. Anonymous

    Thanks. Great job.

  6. hielo

    i'm from Argentina, and we don't call this Schnitzel.. but i don't think in anywhere near bavaria you'll call this a Schnitzel! It looks pathetic! I cooked some for a german friend and she told me they were delicious. Have we improved the recipe? You'll never use flour or chees, you'll marinate the veal with chopped parsley, garlic and egg yolks first, and then you'll deep fry it, not barely burn it. for the potato puree, i have no clue what you tried to do. ridiculous :)

  7. Anonymous

    dont know what it is but it is definitely no viennese schnitzel!!!

  8. Anonymous

    Very well done...