Veal Schnitzel is a fabulous dinner recipe idea. An authentic Weiner Schnitzel recipe is made with veal. As someone who has traveled to multiple states to observe and learn about the veal industry, I am both an advocate for it and America's farmers. I'm happy to be Sponsored by Veal, Discover Delicious, funded by Beef Farmers and Ranchers for today's recipe.
Not only is Weiner Schnitzel a fun Oktoberfest recipe, it's fabulous for dinner any day of the year. Leftovers, if there are any, make an incredible sandwich too! Serve the schnitzel on a crusty roll with a robust mustard or some pickled red cabbage and you have a Schnitzel Sandwich and are in for a treat!
A plate of Weiner Schnitzel, alongside some spaetzel and cucumber salad is one of those delicious meals that have me dancing in my seat!!
Table of Contents
Why use veal for Schnitzel?
Sure you can make schnitzel with pork or chicken however, if you do, it is not considered Weiner Schnitzel. It would just be Schnitzel. Using veal cutlets is what makes it the best, most authentic schnitzel. Plus, bonus! Typically veal cutlets are already pounded thin, so most often you don't even have to pound them yourself, easy peasy!
Did you know that Austrian and German law protects the term "Weiner Schnitzel" and requires it to be made with veal in order to carry that name? A lemon wedge accompanying each piece of schnitzel as well as a parsley garnish are also traditional.
The flavor! Using veal cutlets for this recipe give them such amazing flavor and texture. If you love cooking with veal, this ground veal and pasta dish is a must try, same goes for these Pan Fried Veal Chops.
Veal is an amazing lean protein. a 6 oz portion of veal has 54 grams of protein and just 340 calories. Veal is one of the most nutrient dense foods and also a source of vitamin B-6, B-12, niacin, riboflavin, zinc, selenium & choline.
To learn more about veal nutrition or modern day veal farming, visit the Veal Discover Delicious website.
Tips to make good Schnitzel
- It's all about the crust, specifically the bubbling of the crust. Unlike how breadcrumbs stick right onto a chicken or pork cutlet when it comes to schnitzel you want it to encrust the meat but have it be somewhat separated from the meat. It's a process called soufflieren.
- To achieve this you need to you the right type of fat (see my notes), and have it bubble vigorously, gently swirling the oil (tilting the pan carefully back and forth) as it quickly cooks. You want enough cooking fat/oil in the pan to cover the breaded veal.
- The breadcrumbs need to be fine breadcrumbs. Panko won't work for this recipe.
- Make sure your veal is thin, no more than ⅛ of an inch thick. I like to use a rubber mallet to give it a few whacks (inside of a plastic bag).
- Make sure your oil is hot, without smoking and don't crowd the pan for best results.
- For best control, I like cooking the schnitzel one at a time, this also saves on the amount of fat/oil used. If using a huge pan, cook two at a time.
- Use a heavy bottom pan at least 2 inches deep that can accommodate the length and width of the veal cutlets.
- While I gently swirl the pan to encourage the bubbling of the Weiner Schnitzel, I do like to give each cutlet a flip towards the end of the cooking process.
- Don't overcook, these do not take long at all to cook as the cutlets are thin.
- As soon as you pull the schnitzel from the pan, place it on a wire rack. Place paper towels underneath to catch any drips/crumbs. This prevents the bottom from becoming soggy as steam escapes.
- If you'd like to watch a video of me making this recipe check it out here on my TikTok or here on my Instagram.
What to serve with Veal Schnitzel
- Spaetzel - I really like this brand vs making it myself. You can then pan fry your cooked spaetzel in browned butter and herbs or make it the way I prefer tossed with Crème fraiche, a splash of water, black pepper and fresh chives. So good and lighter vs the butter method.
- Boiled herbed potatoes, German potato salad or your favorite potato recipe.
- To freshen things up, a side of quartered or sliced cucumbers tossed in fresh lemon juice, salt and pepper is perfect!
- Braised red cabbage often made with apple for a sweet kick, sweet and sour red cabbage or pickled red cabbage and onion (which I love on a schnitzel sandwich!).
Store leftovers on a paper towel (layer), in a storage container. Reheat in the air fryer or microwave and enjoy as is or on a crusty roll as a schnitzel sandwich with either a robust grainy mustard and greens, mayo and greens or pickled cabbage and or pickled red onion, yum!
I hope you enjoy a taste of Austria / Germany with this Weiner Schnitzel recipe! If you have any questions about modern day veal farming or are looking for additional veal recipes feel free to ask me by leaving a comment here or messaging me. XO Colleen
Must try Veal Recipes
Colleen Kennedy is the author of 3 cookbooks and has appeared on QVC and other shows inspiring home cooks of all levels. She has a popular TikTok channel @ColleensCooking with hundreds of short recipe videos. Colleen lives in Pennsylvania with her husband and kids, she started the food blog, Soufflé Bombay in 2009. Read more about her here.
Veal Schnitzel (Weiner Schnitzel)
Ingredients
- 6 slices veal cutlet
- S&P
- ¾ cup flour seasoned with S&P more or less
- 2 eggs, whisked
- 1 ¼ cups breadcrumbs more or less
- 8 oz clarified butter or lard, beef tallow, duck fat something with a high smoke point
- 1 cup avocado oil or other high heat oil
Instructions
- Allow your cutlets to sit on the counter for 20 minutes or so, to lose their chill for even cooking.
- If your veal cutlets are nice and thin (⅛ inch or less thick), no need to pound further. If not, use a rubber mallet, rolling pin or meat mallet (placing meat in a large plastic baggie or in between parchment paper sheets) and pound a few times to thin it out. Remember veal is delicate, so don't go crazy. You can also decide to fillet your veal with a sharp knife (if its thick enough for that).
- Set up your counter work area with all ingredients at the ready. A dish for the seasoned flour, one for the whisked egg, and one for the bread crumbs. Have a wire rack ready nearby for placing coated veal until ready to cook. Place clarified butter/ghee/oil (or whatever you chose to use) in your pan and get it on the heat.
- Season your veal lightly and then pat each piece into the seasoned flour, lightly coating it all over, shake off any excess. Next, dip the veal into the egg, shaking off any excess. Next pat the veal into the breadcrumbs, coating evenly. Place onto wire rack as you do the rest of the meat.
- Once your oil is hot (shimmering but not smoking, place one or 2 pieces of veal into the oil. DO NOT crowd. I like to cook one at a time. Fry in oil that just about covers the meat. You want the meat floating. Cook for 2-3 minutes, occasionally swirling the pan allowing the oil to run overtop the meat.
- Carefully, turn the meat and cook an additional 2 minutes. You want the crust puffed in spots and golden brown.
- Carefully remove veal onto a clean wire rack over a baking sheet or paper towels) and repeat process with remaining veal pieces. Enjoy just after cooking.
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