Veal Schnitzel

Veal Schnitzel is a traditional German dish made from thinly pounded veal cutlets that are breaded and fried. The cutlets are first seasoned with salt and pepper, then coated in flour, beaten eggs, and breadcrumbs before being fried in butter or oil. The result is a crispy, golden-brown exterior and a tender, juicy interior. Veal Schnitzel is often served with a side of lingonberry jam and a lemon wedge to add a pop of acidity to the dish. It’s a popular dish in German cuisine and is loved in many countries.

Here is a recipe for Veal Schnitzel:


  • 4 veal cutlets, pounded thin
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1/4 cup butter or oil for frying
  • Lemon wedges and lingonberry jam for serving (optional)


  1. Season the veal cutlets with salt and pepper.
  2. Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
  3. Dredge the veal cutlets in the flour, dip them in the beaten eggs, and coat them in breadcrumbs.
  4. In a large skillet, heat the butter or oil over medium-high heat.
  5. Add the veal cutlets to the skillet and cook for 2-3 minutes per side or until golden brown and crispy.
  6. Remove the veal cutlets from the skillet and drain on a paper towel-lined plate.
  7. Serve the veal Schnitzel with lemon wedges and lingonberry jam, if desired.

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