Best 9 Veal Schnitzel Recipes

VEAL CUTLETS WITH FRIED LEMON SLICES (WIENER SCHNITZEL)

Steps:

• Using 3 shallow dishes, place flour, salt, and pepper in one, in another whisk together eggs and water. Finally, in the 3rd dish stir together bread crumbs, zest, thyme.
• Dip cutlets, 1 at a time, into the flour, shaking off the excess. Then dip them in the egg mixture, letting excess drip off, and finally, dredge in bread crumb mixture. Transfer cutlets as coated to a large cooling rack and let dry at room temperature for 30 minutes to one hour. NOTE: This is where you would freeze them if making OAMC. Bake or fry frozen or partially thawed. For the lemon slices, mix the flour, cornmeal, and salt and pepper in a small bowl. Set aside.
• In a heavy skillet heat 1 inch oil over medium-high heat to 350°F When oil is ready, begin frying the cutlets. Gently place in oil and fry about 2 minutes on each side or until golden. begin frying the cutlets, 2 at a time, about 2 minutes on each side until golden. Place on cooling rack to drain.
• When cutlets are done, remove any food particles in oil remaining in skillet with a slotted spoon and discard. Dredge lemon slices in flour/cornmeal mixture, pressing firmly to coat. Fry lemon slices, turning them once, until golden, about 30 seconds per side. Transfer lemon slices to a cooling rack or paper towels to drain. Serve cutlets with fried lemon slices.

VEAL CHOP HOLSTEIN SCHNITZEL

Steps:

• Place the butterflied veal chops in between layers of plastic wrap and gently pound with the flat side of a meat mallet. Sprinkle the chops generously with salt.
• Set up a standard breading procedure: In 3 large dishes, set up one with the flour, one with 2 eggs beaten with 2 tablespoons water and one with the breadcrumbs.
• Dust each chop in the flour and shake off the excess. Dip each chop in the egg mixture and then run through the breadcrumbs. Place the breaded veal on a sheet tray and let them hang out in the fridge for at least 1 hour to allow the breading to set.
• Preheat the oven to 200 degrees F.
• Add enough oil to coat a large saute pan until it is a depth of 1/4-inch. Add 2 tablespoons butter and bring the pan to a medium heat. Working in batches, fry the veal chops until they are golden brown on both sides, about 6 minutes total. Drain each chop on paper towels and salt each one as they come out of the oil. After the second chop, change out the oil and butter and fry the 2 remaining chops. Reserve the cooked chops in the warm oven.
• Coat a nonstick saute pan lightly with oil and fry the remaining 4 eggs sunny side up. The whites should be cooked and the yolks should be warm and runny, cook for 4 to 5 minutes.
• Top each chop with a sunny side up egg and pour over some of the Anchovy Caper Sauce. Serve immediately.
• Wine Pairing Suggestion: Gruner Veltliner
• In a small saute pan, add the olive oil, anchovy filets and garlic. Set the pan over medium heat and allow the garlic to brown lightly and the anchovy fillets to melt. Once the garlic is golden, it has fulfilled its garlic destiny; remove it and discard. Add in the chopped capers. Melt in the butter and finish the sauce with the parsley as you are ready to plate.

CHICKEN, VEAL, OR PORK SCHNITZEL WITH RED CARAWAY CABBAGE

Steps:

• If using chicken, butterfly each chicken breast and place between wax paper. For pork, place chops several inches apart between wax paper. For veal, if you have large, thin-cut pieces from the butcher, use as is. If the veal is more than 1/4 inch thick, place it between wax paper. Pound the meat until very thin using a small heavy skillet or mallet.
• Season the meat with salt and pepper and dust in flour. Beat the eggs and milk or cream in a large shallow dish. Combine the bread crumbs with the nutmeg and more salt and pepper and place on a large plate. Coat the meat in egg, then in crumbs. Heat a large nonstick skillet over medium to medium-high heat with just enough oil in it to thinly coat the bottom of the pan. When the oil gets wavy looking, add the meat in a single layer and cook until golden on each side, 3 minutes each. Transfer the meat to a plate and repeat, if necessary. Reserve the cooked schnitzel under a loose foil tent.
• Meanwhile, heat a second, deep, large nonstick skillet over medium-high to high heat. Add about 2 tablespoons of the vegetable oil or light olive oil (twice around the pan). Add the onions, apples, and cabbage. Season the mixture with salt, pepper, and the caraway seeds. Toss and sear the mixture for 5 minutes, then add the vinegar, brown sugar, and Worcestershire and toss to coat and combine the cabbage evenly. Reduce the heat a bit and keep the cabbage going until the meat is all cooked.
• Serve the schnitzels with the lemon wedges and a pile of seared red cabbage with caraway alongside.

VEAL CUTLETS WITH CHERRY SAUCE (KIRSCH-SCHNITZEL)

Steps:

• Pat cutlets dry with paper towels. Heat oil in a fry pan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm.
• Blend wine and evaporated milk in pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but do not boil.
• Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. Makes 4 servings.
• German Cooking.

WEINER SCHNITZEL, VEAL CUTLETTES WITH LEMON

Steps:

• Pound veal with a meat pounder until very thin, being careful not to tear the meat. If you don't have veal, you can also use pork or chicken cutlets. I have used all 3 at one time or another and they are all delicious.
• Beat the eggs with lemon juice. Set aside.
• Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly.
• Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking.
• Saute veal until lightly browned on both sides, 7-10 minutes in all, in butter or olive oil.
• Serve immediately, garnished with lemon wedges and parsley.

CHICKEN, VEAL OR PORK SCHNITZEL

Steps:

• 1. If using the chicken, butterfly each breast and place between wax paper. For pork, place chops several inches apart between wax paper. For veal, if you have large, thin-cut pieces, use as is. If the veal is more than 1/4 inch thick, place between wax paper. Pound the meat until very thin.
• 2. Season the meat with salt and pepper and dust in the flour.
• 3. Beat the eggs and milk or cream in a large shallow dish.
• 4. Combine the bread crumbs with the nutmeg and more salt and pepper and place on a large plate.
• 5. Coat the meat in egg, then in crumbs.
• 6. Heat a large non-stick skillet over medium to med-high heat with just enough oil in it to thinly coat the bottom of the pan. When the oil gets wavy looking, add the meat in a single layer and cook until golden on each side, about 3 minutes each. Transfer meat to a plate and repeat, if necessary.
• 7. Serve the schnitzels with lemon wedges.

BREADED VEAL WIENER SCHNITZEL

Steps:

• 1. Pound veal slices with a meat hammer until very thin (about 1/8-inch thick), then sprinkle with salt and pepper.
• 2. Place flour into a shallow dish and dip veal slices into flour. Shake off excess flour. Dip veal into egg mixture, then roll in bread crumbs, coating well, and set aside.
• 3. Heat 1/4 cup oil in a large skillet, then add as many veal slices as will fit.
• 4. Cook over medium heat 4 to 5 minutes on each side, or until browned. Remove veal from pan and place on paper towels to remove excess oil.
• 5. Repeat, adding more oil as necessary, until all veal slices are browned.
• 6. Serve on a preheated platter garnished with lemon wedges, parsley, and baby tomatoes. After serving, squeeze lemon over schnitzel.

WEINER SCHNITZEL OR BREADED VEAL CUTLETS

Steps:

• 1. Remove bone from steaks and cut into six serving pieces. Pound very thin.
• 2. Dip veal in seasoned flour. Then dip in egg. Then dip in bread crumbs.
• 3. Melt butter in a heavy skillet and SAUTE schnitzles over low heat until golden brown on both sides. (About 15 minutes)
• 4. Tranfer to plate. Serve with potato pancakes, German potato salad or baked potato, vegetable and rye bread or rolls.

VEAL SCHNITZEL

Steps:

• Veal: Arrange cutlets in 11x7x2-inch glass dish. Add 1 1/4 cups (or more) milk to cover. Cover; chill at least 1 hour and up to 3 hours. Place flour in shallow dish. Place eggs in second shallow dish; whisk in 2 tbls milk. Mix panko and cheese in third shallow dish. Drain cutlets; pat dry. Sprinkle with salt and pepper. Coat cutlets with flour, then egg mixture, then panko mixture, shaking off excess and pressing to adhere. Arrange on rimmed baking sheet. Preheat oven to 325F. Melt butter with oil in large skillet over medium-high heat. Add 3 cutlets to skillet. Cook until brown, 3 to 4 minutes per side. Transfer cutlets to rimmed baking sheet. Place in oven to keep warm. Repeat with remaining 3 cutlets. Salad: Mix lemon juice and shallot in bowl. Whisk in oil. Season with salt and pepper. Place greens in large bowl; toss with dressing. Place 1 cutlet on each of 6 plates. Top with salad. Spoon herbed spaetzle in brown butter alongside.