Classic Veal Schnitzel

Craving authentic veal schnitzel? This recipe delivers crispy, golden perfection every time! Easy to follow & packed with flavour. Your tastebuds will thank you!

Alright, mate! let's dive into this veal schnitzel recipe. honestly, have you ever had a craving for something seriously comforting and fancy at the same time? that's where this recipe hits the sweet spot.

Ready to find out how to make veal schnitzel ?

Classic Veal Schnitzel: A Golden Slice of Viennese Delight

Ever wondered what a proper taste of austria is like? this veal schnitzel recipe is your ticket! imagine tender, crispy schnitzel with a golden crust, just waiting for a squeeze of lemon.

It's easier than you think to bring this viennese food staple into your own kitchen, you know?

A Taste of Vienna in Your Kitchen

This dish is the traditional schnitzel recipe from austria. it is simple comfort food done well, like german schnitzel . the history of schnitzel is interesting, so feel free to read up on it while you cook! this easy schnitzel recipe is ready in about 35 minutes and serves 4.

Why You'll Absolutely Love This Schnitzel

This breaded veal cutlet isn't just delicious; it's also relatively lean. it's perfect for a family dinner or even a special occasion when you want something a bit special.

What makes this veal schnitzel truly special is that satisfying golden crust . this is the best schnitzel recipe !

From Our Kitchen to Yours: Veal Schnitzel Ingredients

Alright, gather 'round! Here's what you'll need for this cracking Wiener Schnitzel recipe . Don't worry, it's all fairly straightforward. If I can do it, you can definitely do it, yeah?

The Essentials

• 1 pound (450g) veal cutlets (scaloppine), about 1/4 inch (6mm) thick – the star of the show!
• 1/2 teaspoon (2.5ml) salt – because, well, flavour!
• 1/4 teaspoon (1.25ml) black pepper – a little kick.
• 2 tablespoons (30ml) all-purpose flour (plain flour) – for the base layer.
• 2 large eggs, lightly beaten – to help the breadcrumbs stick.
• 1 cup (100g) plain breadcrumbs ( panko breadcrumbs are an acceptable alternative, though less traditional) – for that crispy breading technique .
• 1/4 cup (25g) grated Parmesan cheese (optional, but adds a lovely savory note)
• 1/2 cup (120ml) clarified butter for schnitzel (ghee) or vegetable oil – for frying.
• Lemon wedges, for serving – a must!
• Fresh parsley, chopped (for garnish) – a bit of freshness.

Now, onto how we turn these bits and bobs into a proper veal schnitzel , shall we? Trust me, it's easier than brewing a cuppa!

Alright, let's dive into the heart of making amazing veal schnitzel. we're talking about the gear and grub you'll need.

Trust me, nailing this viennese delight is all about using the right stuff. i want to share an easy schnitzel recipe, the best schnitzel recipe and the quick schnitzel recipe.

Ingredients & Equipment for Perfect Veal Schnitzel

We're not just listing stuff; we're talking quality!

Main Ingredients

For the Veal:

• 1 pound (450g) veal cutlets, about 1/4 inch (6mm) thick.
• 1/2 teaspoon (2.5ml) salt.
• 1/4 teaspoon (1.25ml) black pepper.
• 2 tablespoons (30ml) all-purpose flour.

Choosing your veal: you want thin veal scaloppine. good veal should be pale pink. it should feel firm to the touch.

If it's slimy or smells off, skip it. veal loin is best.

For the Breading:

• 2 large eggs, lightly beaten.
• 1 cup (100g) plain breadcrumbs ( Panko breadcrumbs schnitzel ? Sure, but traditional is plain).
• 1/4 cup (25g) grated Parmesan cheese (optional).

For Frying:

• 1/2 cup (120ml) clarified butter.
• Lemon wedges, for serving.
• Fresh parsley, chopped (for garnish).

Seasoning Notes

Let's talk spices for this Traditional schnitzel recipe !

• Salt and pepper: The basics. Don't skimp!
• Flavor enhancers: A little Parmesan in the breadcrumbs adds a nice umami.
• Substitutions: No Parmesan? Skip it. The Crispy schnitzel is still amazing.

Honestly, a tiny pinch of garlic powder in the flour dredge ain't bad either. It's my little secret.

Equipment Needed

Keep it simple, friends.

• Meat mallet. Or a rolling pin.
• 3 shallow dishes.
• Large skillet.
• Paper towels.
• Tongs.

Household alternatives? Don't have a mallet? Use a heavy pan to How to pound veal. No fancy breading dishes? Use plates.

And seriously, who doesn't love schnitzel with lemon ? serve with lingonberry jam with schnitzel! you got to have schnitzel with salad, parsley potatoes schnitzel or rocket salad schnitzel.

This is authentic schnitzel

Let me tell you, i tried making veal schnitzel once with stale breadcrumbs. big mistake! the breadcrumb coating fell right off.

Now, i always use fresh ones or even panko breadcrumbs. don't make the same mistake i did. you got this!

Alright, let's dive into making veal schnitzel . honestly, it's easier than you think. don't be intimidated by the fancy name.

This viennese delight is a slice of pure comfort food. it's like a warm hug but crispy .

Classic Veal Schnitzel: A Golden Slice of Viennese Delight

Think of crispy schnitzel and imagine yourself transported to a cozy austrian pub. that's exactly what this wiener schnitzel recipe brings to your kitchen.

It's all about tender pounded veal recipe and that incredible golden crust . so grab your meat mallet, and let's get started!

Prep Like a Pro

First things first: mise en place. sounds fancy, right? it just means "everything in its place." get your veal cutlet thickness right around 1/4 inch after pounding.

It's important to have uniform cutlets so they cook evenly. sprinkle with salt and pepper . set up your breading station setup : flour in one shallow dish , eggs in the second, and breadcrumbs in the third.

Time-Saving Tip: While pounding, use parchment paper between the cutlets. This prevents sticking and saves clean-up time. Trust me, you'll thank me later.

Step-by-Step to Schnitzel Perfection

Alright, let's get cooking. Here's how to make the perfect schnitzel at home:

1. Pound that Veal : Place veal between plastic wrap. Using a meat mallet, pound to 1/8 inch thickness.
2. Set Up Shop : Flour, beaten eggs, then breadcrumbs each in shallow dish
3. Breading Time : Dredge in flour, dip in egg, coat well with breadcrumbs. Press gently.
4. Chill Out : Place breaded cutlets on a baking sheet and chill for at least 15 minutes. This is key for crispy breading.
5. Get Hot : Heat clarified butter in a skillet on medium-high. Shimmering means good to go.
6. Fry it Up : Cook the schnitzel for 3- 4 minutes per side until golden brown schnitzel .
7. Drain the Excess : Remove schnitzel, place on paper towels to drain
8. Serve and Savor : Serve immediately with lemon wedges and fresh parsley.

Remember: Internal cooking temperature should reach 165F (74C).

Pro Tips for the Best Schnitzel

Want to take your veal schnitzel to the next level?

• Clarified butter is your friend . It adds richness and helps achieve that perfect golden crust .
• Don't overcrowd the pan! Cook in batches to keep the oil temperature consistent. Overcrowding the pan will give you soggy schnitzel .
• Make-Ahead Magic : You can bread the cutlets ahead of time and store them in the fridge for up to 24 hours. Just be sure to chill them again before frying!

Honestly, this easy schnitzel recipe is a game-changer. it’s a family-friendly schnitzel . serve it up with some parsley potatoes schnitzel and maybe even a dollop of lingonberry jam with schnitzel .

You’ll have everyone shouting "o’zapft is!" in no time. enjoy your taste of austrian cuisine !

Alright, let's talk veal schnitzel ! honestly, who doesn't love a good crispy schnitzel ? it's like a warm hug in food form.

And this ain't just any schnitzel; we're aiming for a traditional schnitzel recipe that would make any austrian grandma proud.

So grab your meat mallet and let’s get started!

Recipe Notes

Making homemade schnitzel might seem intimidating. It’s not, I promise! These notes are to help along the way. I've even included some schnitzel cooking tips . We’ll cover everything.

Serving Suggestions

So, you've got this beautiful, golden brown schnitzel in front of you. What's next? Don't just slap it on a plate! (Okay, you can , but hear me out.)

• Plating and presentation ideas: a simple sprig of parsley adds a pop of colour. a wedge of lemon is essential.

  For a rustic look, pile high with sides. for something more elegant, slice the veal schnitzel and fan it out.

  Oh, and don’t forget that golden crust!

• Complementary sides or beverages: potato salad for schnitzel is a classic. seriously! a rocket salad schnitzel can add some peppery bite.

  And of course, lingonberry jam with schnitzel is a sweet-and-sour revelation. as for drinks? a crisp lager or a grüner veltliner pairing really cut through the richness.

Storage Tips

Leftover veal schnitzel ? Lucky you!

• Refrigeration guidelines: Store in an airtight container in the fridge for up to 3 days.

• Freezing options (if applicable): Freezing can be tricky. Cooked schnitzel tends to lose its crispiness. If you must, freeze breaded, uncooked cutlets for up to a month. Thaw completely before frying.

• Reheating instructions: the best way to reheat is in the oven. a little heat brings it back to life! place on a baking sheet and bake at 350f (175c) until heated through.

  It'll never be quite as good as fresh, but it's still tasty.

Variations

Want to mix things up a bit? The Easy schnitzel recipe can be customized. You know, like your favourite song can be remixed.

• Dietary adaptations: For a gluten-free version, use almond flour and gluten-free breadcrumbs.

• Seasonal ingredient swaps: In the fall, try adding a pinch of sage to the breadcrumbs. In the summer, serve with a fresh corn salad.

Nutrition Basics

Let's keep it real, deep fried veal isn't exactly a health food. But hey, everything in moderation, right? Here are the basics.

• Simplified nutrition information: One serving of veal schnitzel contains roughly 450 calories. 35g of protein, 25g of fat, and 15g of carbs. Numbers may vary!

• Key health benefits: Veal is a good source of protein and iron. Protein helps build and repair tissues. Also, that feeling you get after biting into that golden slice ? That's gotta count for something!

This wiener schnitzel recipe is a labor of love! i know you can make this. get in there. you will have the best schnitzel recipe .

Don’t be afraid to experiment and make it your own. happy cooking, and enjoy every delicious bite!

Frequently Asked Questions

What exactly is veal schnitzel, anyway? Is it just posh chicken nuggets?

Not quite! Veal schnitzel is a classic Austrian dish made from thinly pounded veal cutlets that are breaded and fried to a golden crisp. It's similar in concept to chicken nuggets in that it's breaded and fried, but the quality of the veal and the traditional techniques elevate it to a completely different level. Think of it as a refined, more sophisticated cousin, a real "bit of alright," as we say in England!

How do I get my veal schnitzel so thin and tender? Pounding it seems a bit of a faff!

Patience is key when pounding the veal! Use a meat mallet or a rolling pin, and place the cutlets between two sheets of cling film (plastic wrap) to prevent tearing. Start from the centre and work your way outwards, using even strokes. The goal is to get the veal to a uniform thickness of about 1/8 inch (3mm) – this ensures it cooks evenly and stays lovely and tender. A good pounding session is half the battle!

My breadcrumbs always seem to fall off when I'm frying. How do I get the perfect crispy coating on my veal schnitzel?

Ah, the dreaded breading dilemma! The secret is chilling the breaded cutlets in the fridge for at least 15 minutes before frying. This helps the breadcrumbs adhere to the veal better. Also, make sure to dredge the veal thoroughly in flour before dipping in the egg and breadcrumbs. Press the breadcrumbs firmly onto the veal, and don't overcrowd the pan when frying – that lowers the oil temperature and leads to soggy schnitzel. No one wants a soggy bottom, now, do they?

Can I use pork instead of veal for making schnitzel? My local butcher charges an arm and a leg for veal!

Absolutely! While traditionally made with veal, pork schnitzel is a perfectly acceptable and delicious alternative. Look for pork loin cutlets and follow the same pounding and breading instructions as with veal. Just be sure to cook the pork through to a safe internal temperature – around 145°F (63°C) – to avoid any nasties. It will still give you that satisfying crispy crunch, just without the hefty price tag!

How should I store leftover veal schnitzel, and how long will it keep?

Leftover veal schnitzel is best stored in an airtight container in the refrigerator. It will keep for 2-3 days. For the best results, reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving, as this can make the breading soggy. A quick zap in a hot oven brings back some of that lovely crispness, although freshly made is always best!

Is veal schnitzel healthy? What are the nutritional considerations?

Veal schnitzel is a tasty treat, but it's not necessarily a health food! It's relatively high in protein and fat due to the veal and frying process. Using clarified butter (ghee) can offer a slightly healthier fat option compared to vegetable oil. Serving it with a large green salad or steamed vegetables can help balance the meal. Portion control is also key. Everything in moderation, as they say – a little bit of what you fancy does you good!

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