Veal Schnitzel


  • 4 large (6 to 7 ounces) veal cutlets
  • Waxed paper
  • 1 cup flour
  • Salt and pepper
  • 2 eggs
  • A drizzle of extra-virgin olive oil
  • 1 cup cracker meal, found near bread crumbs or at fish counter in market
  • Butter, for frying
  • Whole nutmeg
  • Chopped fresh parsley, for garnish
  • 1 lemon, cut into wedges

Cooking Instructions

Step 1: Cover work surface with a sheet of waxed paper.  Arrange cutlets with a few inches between them on paper.  Top work surface with a second sheet of waxed paper.  Pound cutlets out to 1/4-inch thick using bottom of a small heavy skillet or a rubber mallet.

Step 2: Heat a large skillet over moderate heat.

Step 3: Set veal aside and set up 3 disposable pie tins and a plate in a row.  Place flour in 1 disposable tin and season with salt and pepper.  In the second disposable tin, beat eggs with a drizzle of oil and season with salt.  In the third disposable tin, pour out about 1 cup of cracker meal.

Step 4: Bread veal in flour.  Coat the veal evenly with eggs on both sides.  Gently press veal into cracker meal and rest coated cutlets on a plate.  Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet.

Step 5: When butter foams, add 2 pieces of veal and cook 3 to 4 minutes on each side until golden brown all over.  Remove to warm plate and grate a little nutmeg over hot schnitzel.  Repeat with remaining 2 veal cutlets.  Garnish veal with parsley and serve with 2 lemon wedges.

Enjoy this recipe from the Food Network!