Veal schnitzel

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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