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 it is 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, it 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.
• Thermometer to check the fat temperature.

Veal Wiener Schnitzel Step-by-Step Photos.

1. Melt the lard or beef dripping in a frying pan over a medium-high heat, heating it to 180°C or 350°F.
   
2. Season the veal escalopes with salt and pepper.
   
3. Just before you are ready to cook, dredge the seasoned veal with flour.
   
4. Dip the veal into beaten egg and then into breadcrumbs.
   
5. Fry the veal for 60-75 seconds on each side.
   
   
6. Drain any excess oil on a paper towel and serve with a squeeze of lemon.