Veal schnitzel or Wiener schnitzel as it is known in Europe is a classic dish. Escallopes of veal are given a light crumb coating, fried and served with lemon wedges. It’s delicious no matter what you call it.
- 4 slices veal
- 1/2 cup plain flour
- 1 egg
- 1/2 cup milk
- salt and pepper
- 1 1/2 cup bread crumbs
- 50g butter
- 1/4 cup vegetable oil
- 1 lemon, quartered
Veal schnitzel recipe
Using a meat mallet, pound the veal slices until thin and equal in thickness.
Set up your crumbing station by laying out the flour on a dinner plate. Lightly whisk the egg with the milk in a bowl. Place the breadcrumbs on a plate.
Coat the veal pieces in the flour, dip in eggwash and coat in breadcrumbs.
Heat the oil and butter together in a frying pan and cook each piece for 3-4 mins each side. Drain on paper towels. Serve with lemon wedges.
- Veal is delicious but quite expensive so you can use beef slices as an alternative.
- You need to cook these over a medium heat so they cook inside as well as having a crunchy coating. You don’t want the outside to burn before the inside is cooked.
- This recipe was created by Jennifer Cheung for Kidspot.
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