ChefXi OfficialA quintessential German classic: tender, thinned veal cutlets coated in a crisp, golden breading, fried to perfection.
Place the veal cutlets between sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick. Season both sides with salt and pepper.
Set up three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.
Dredge each cutlet in flour, shaking off the excess. Dip into the egg wash, then coat evenly with breadcrumbs. Do not press the crumbs in.
In a large skillet, heat the vegetable oil and butter over medium-high heat until shimmering but not smoking.
Fry the cutlets in batches for 2-3 minutes per side until deep golden brown. Gently shake the pan during frying to help the breading puff.
The meat should float in the oil for the best crust.
Drain briefly on paper towels and serve immediately with fresh lemon wedges.
The secret to a great Schnitzel is the 'soufflé' effect—the breading should puff up away from the meat. To achieve this, don't press the breading into the meat, and shake the pan gently while frying so the hot oil waves over the top. Always use fresh lemon!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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