veal cutlet recipe
The Best veal cutlet recipe
What I love most about veal cutlets is how versatile they are. You can bread them for a crispy, golden finish, or keep them simple with just a light sear and a squeeze of lemon. They pair perfectly with roasted vegetables, mashed potatoes, or even a fresh salad, making them a great option for balanced meals. Plus, veal is a lean protein, so it’s a healthier choice compared to some other meats, especially when you trim any excess fat. My family gets a good dose of protein without feeling weighed down, and that’s a win in my book. It’s one of those recipes that feels special but is actually pretty straightforward, which is exactly why it’s a staple in our kitchen.
Classic Wiener Schnitzel (Veal Cutlet)
A traditional Austrian dish featuring tender veal cutlets coated in crispy breadcrumbs and fried to golden perfection. This elegant yet simple recipe delivers a restaurant-quality meal with a satisfying crunch and delicate flavor.
🥘Ingredients
- 4 veal cutlets (about 4 oz each, pounded to 1/4-inch thickness)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp whole milk
- 1 cup fine dry breadcrumbs (preferably panko)
- 1/2 cup grated Parmesan cheese (optional)
- 1 tsp paprika (for color)
- 1/2 cup vegetable oil (or clarified butter for richer flavor)
- 1/2 cup unsalted butter
- Lemon wedges
- Fresh parsley (chopped)
- Capers (optional)
👨🍳Directions
-
1
Prepare the veal cutlets: Place each cutlet between two sheets of plastic wrap and pound gently with a meat mallet until evenly 1/4-inch thick. Season both sides with salt and pepper. -
2
Set up a breading station: In one bowl, place the flour. In a second bowl, whisk the eggs with milk until well combined. In the third bowl, mix breadcrumbs, Parmesan (if using), and paprika. -
3
Dredge each cutlet in flour, shaking off excess, then dip into the egg mixture, allowing any excess to drip off. Finally, press the cutlet into the breadcrumb mixture, coating evenly on both sides. Place on a plate and let rest for 5 minutes. -
4
Heat the oil and butter in a large skillet over medium-high heat until the butter stops foaming (about 350°F/175°C). The oil should be hot enough to sizzle when a breadcrumb is dropped in. -
5
Carefully place 1-2 cutlets in the skillet (do not overcrowd) and fry for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining cutlets, adding more oil/butter if needed. -
6
Serve immediately with lemon wedges, chopped parsley, and capers (if using). Traditionally paired with potato salad, buttered potatoes, or a simple green salad.
🔧Equipment
- Meat mallet or rolling pin
- 3 shallow bowls (for breading station)
- Large skillet (preferably cast iron)
- Tongs
- Paper towels
- Plate (for draining)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Wiener Schnitzel (Veal Cutlet) Works
❓ Frequently Asked Questions About Wiener Schnitzel (Veal Cutlet)
1. What type of veal should I use for veal cutlets?
For veal cutlets, the best cut is the veal loin or leg (top round), as these are tender and lean. Ask your butcher for veal scaloppini or veal cutlets that are already pounded thin (about ¼-inch thick). If you buy a whole cut, slice it against the grain and pound it yourself for even tenderness.
2. How do I properly pound veal cutlets without tearing them?
To pound veal cutlets evenly:
– Place the meat between two sheets of plastic wrap or parchment paper to prevent sticking.
– Use a meat mallet (flat side) or a heavy pan, starting from the center and working outward in gentle, even strokes.
– Rotate the cutlet occasionally to ensure uniform thickness (about ¼ inch).
– Avoid over-pounding, as this can make the meat tough.
3. Can I make veal cutlets ahead of time?
Yes! You can prep veal cutlets in advance:
– Unbreaded: Store raw, pounded cutlets in the fridge (up to 24 hours) between layers of parchment paper.
– Breaded: Bread the cutlets and refrigerate them on a wire rack (up to 4 hours) before frying to keep them crisp.
– Cooked: Reheat in a 350°F (175°C) oven for 5–10 minutes to avoid sogginess (avoid the microwave).
4. What’s the best oil for frying veal cutlets?
Use an oil with a high smoke point for crispy results. The best options are:
– Vegetable oil (neutral flavor, affordable)
– Canola oil (light taste, good for high heat)
– Peanut oil (adds a subtle nutty flavor)
– Clarified butter or ghee (richer taste, but monitor heat to avoid burning).
Avoid olive oil (low smoke point) unless using light/refined olive oil.
5. How do I keep veal cutlets crispy after frying?
To maintain crispiness:
– Drain on a wire rack (not paper towels) to prevent steam buildup.
– Keep warm in a 200°F (95°C) oven for up to 20 minutes if serving later.
– Avoid covering the cutlets, as trapped steam will make them soggy.
– Serve immediately for the best texture—reheating in the oven (not microwave) is better than leaving them out.