Rose Veal Wiener Schnitzel

Wiener schnitzel from Austria is typified by its beautiful simplicity, a thin veal cutlet that is breaded and then fried in lard or dripping.

Not only is this recipe easy to cook, but it is also quick, too. It will go from your fridge to your table in right around 15 minutes!

Breaded Veal Cutlet

You can't beat stuff in bread crumbs; it is always delicious, especially when it is fried in fat.

Wiener schnitzel is the granddaddy when it comes to breaded cutlets, and it must be made with veal.

I use glorious British rose veal, which is so tender and has a much more interesting flavour than milk-fed white veal. It's the same cut of meat that I use to make my take on veal scallopini.

The technique is simple, all you need to do then is season well with salt and pepper before dipping into flour, egg and breadcrumbs.

It's the same way I make my chicken Kyiv, tonkatsu, kotlet schabowy or air fryer chicken cordon bleu recipes.

This recipe is quick too, frying takes just a few minutes, although unless you have a massive pan, you will need to fry the escalopes separately. But even then, this dish will take around 15 minutes to make for 2 people.

Frequently Asked Questions

Do I have to use veal?

Kind of yes! The name Wiener Schnitzel is protected, and to serve it on a menu in Germany or Austria, it must be made with veal.

However, in your own kitchen, you can make it with whatever you like; the technique will work well with beef, pork or even chicken.

What cut of veal do you use?

Veal cutlets are often taken from the rump or topside and bashed out until they are very, very thin.

Why is your veal so dark?

I use British rose veal, and it is darker than milk-fed veal that is popular on the continent. Rose veal typically comes from young male dairy cows, and unlike white veal, they are reared on a "normal" diet.

Do I have to cook this in lard or dripping?

No, you can use any fat you like, everything from ghee to butter, and even oil works well. But for me, lard, beef dripping, or even duck and goose fat give the best results.

Can I coat the veal in advance?

Do not be tempted to do this; the breadcrumbs absorb too much moisture and never get that classic crisp coating.

Serving Suggestions

I have served my Wiener Schnitzel in a fairly classic way, buttered parsley potatoes, a wedge of lemon, a bit of salad and some red currant jelly.

In Austria and Germany, that red currant jelly would be Lingonberry Jam. If you are passing by Ikea, you can pick some up there; it is the stuff they serve with their meatballs.

Today it is often served with French fries, I find that too dry, but a mayonnaise-free potato salad would work well.

If you want to add some greens, then go for something like buttered cabbage or garlic green beans amandine.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 30cm or 12" frying pan.
• Kitchen tongs.
• Rolling pin and cling film if you need to flatten the veal.
• Flat bowls to coat the veal.
• Fork.
• A combination of weighing scales, measuring cups and spoons.
• A thermometer to check the fat temperature.

Wiener Schnitzel Recipe Breaded Veal Cutlets

5 from 2 votes

A good Wiener Schnitzel is typified by its simplicity, bashed-out veal cutlet coated in a golden crumb and then fried until golden in pork lard or beef dripping!

Main Course

Anglo Austrian

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 2 Servings

Calories 804kcal

Author Brian Jones

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Ingredients

• 2 Rose Veal Cutlets 175g or 6oz each
• 3-4 tablespoon flour
• 2 Large Eggs
• 100 g Dried Fine Breadcrumbs ¾ Cup
• ½-¾ teaspoon Salt
• ¼ teaspoon Black Pepper
• 125 g Lard or Beef Dripping ½ Cup
• Lemon Wedges

Instructions

• If your veal culets are not bashed flat, sandwich them between two pieces of cling film and beat until 4-5mm thick (just under ¼") with a rolling pin.
• Melt the lard or beef dripping and heat it to around 180°C or 350°F over a medium-high heat.
  
• Whilst the fat is melting, season the veal with salt and pepper.
  
• Just before the fat has reached temperature, dredge the veal with the flour, then dip it into the egg and then into the breadcrumbs. Do not be tempted to double dip or press the breadcrumbs into the meat because it will reduce the crispiness.
  
• Fry the schnitzel on each side for 60-75 seconds, then drain any excess fat on some kitchen paper before serving with lemon wedges.
  

NOTES

*Do not double dip the cutlet and do not press the breadcrumbs into the cutlet.

Serving: 1 | Calories: 804kcal | Carbohydrates: 40g | Protein: 66g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 21g | Cholesterol: 398mg | Sodium: 1461mg | Fiber: 2g | Sugar: 3g