Veal Wiener Schnitzel

This simple but easy-to-create veal Wiener schnitzel recipe is necessary for a fall dinner. Unlike many more complicated...
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Shutterstock / Igor Dutina

This simple but easy-to-create veal Wiener schnitzel recipe is necessary for a fall dinner. Unlike many more complicated Wiener schnitzel recipes, this delicious Oktoberfest staple is easy for even beginner chefs.

Ingredients

  • 1  Pound  veal cutlets
  • 1  Cup  panko
  • 2  Teaspoons  freshly squeezed lemon juice
  • 1  Tablespoon  parsley flakes
  • egg (beaten)
  • Canola oil for frying

Directions

With a meat hammer, pound the veal until it is less than 1/4-inch thick.

 

Into a large skillet, pour the oil approximately 1/4-inch deep; heat until oil bubbles when you drop in a pinch of panko.

 

Beat egg, and add 1 teaspoon lemon juice. Add parsley to panko.

 

Dredge meat in egg, then breadcrumb, mixtures; fry until golden brown on each side.

Sprinkle with remaining lemon juice.

Veal Shopping Tip

There are 5 different kinds of veal depending on age and how it has been fed.

Veal Cooking Tip

Veal may require placement of an additional layer of fat around the meat to prevent it from drying out.

Veal Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.