Classic Veal Schnitzel with Lemon Wedges
This beloved recipe for Classic Veal Schnitzel is a cherished tradition in our family, originating from an old Betty Crocker cookbook. The page is well-worn and stained, a testament to the many times we've prepared this delicious dish. Tender veal cutlets are lightly breaded and fried to golden perfection, creating a crispy exterior that pairs beautifully with zesty lemon wedges. This dish is perfect for special occasions or a treasured family dinner. Our only adaptation to the original recipe is to cut back on the salt and replace shortening with vegetable oil, ensuring a slightly healthier yet equally flavorful result. Join us in enjoying a meal that has stood the test of time!
4
Servings
N/A
Calories
10
Ingredients
Ingredients
Boneless veal cutlets
4 (4 ounces each, pounded to 1/4 inch thick)
Flour
1/2 cup (for coating)
Salt
1/2 teaspoon (adjust to taste)
Paprika
1/2 teaspoon (for flavor)
Fresh ground pepper
1/4 teaspoon (to taste)
Egg
1 (beaten)
Water
2 tablespoons (to mix with egg)
Dry breadcrumbs
1 cup (for coating)
Vegetable oil
1/4 cup (for frying)
Lemon
1 (cut into wedges for serving)
Instructions
1
Begin by preparing the veal cutlets; place a piece of plastic wrap over them and gently pound them until they are about 1/4 inch thick. This ensures they will cook evenly and become tender.
2
In a shallow dish, combine the flour, salt, paprika, and fresh ground pepper. Mix well to ensure an even distribution of seasonings.
3
In another bowl, beat together the egg and water until thoroughly blended. This mixture will help the breadcrumbs adhere to the veal.
4
Carefully coat each veal cutlet in the flour mixture, shaking off any excess. Then, dip each piece into the egg wash, allowing any surplus liquid to drip off before rolling it in the breadcrumbs until fully coated.
5
In a large skillet, heat the vegetable oil over medium-high heat until shimmering. Fry the breaded cutlets in batches, taking care not to overcrowd the skillet, for about 2-3 minutes per side or until they are golden brown.
6
Once browned, reduce the heat to low, cover the skillet, and let the cutlets cook gently for an additional 30-45 minutes, or until the veal is tender.
7
Serve the schnitzel hot, garnished with lemon wedges on the side for an added burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Veal Schnitzel?
It is a traditional dish featuring tender veal cutlets that are breaded and fried until they achieve a golden, crispy exterior.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What cut of meat is best for this recipe?
The recipe calls for four 4-ounce boneless veal cutlets.
How thick should the veal cutlets be before cooking?
The cutlets should be pounded until they are approximately 1/4 inch thick.
Why do I need to pound the veal cutlets?
Pounding the meat ensures that the cutlets cook evenly and results in a more tender texture.
What ingredients are used for the breading flour mixture?
The flour mixture consists of 1/2 cup of flour, 1/2 teaspoon of salt, 1/2 teaspoon of paprika, and 1/4 teaspoon of fresh ground pepper.
What is in the egg wash?
The egg wash is a combination of one beaten egg and two tablespoons of water.
What is the correct order for coating the veal?
First, coat the veal in the seasoned flour, then dip it into the egg wash, and finally roll it in the dry breadcrumbs.
Should I shake off excess flour during the breading process?
Yes, you should shake off any excess flour and allow surplus egg wash to drip off to ensure the breading adheres properly.
What type of oil is used for frying?
This recipe uses 1/4 cup of vegetable oil for frying.
Can I use shortening instead of vegetable oil?
While the original Betty Crocker recipe used shortening, this updated version uses vegetable oil as a healthier alternative.
How do I know when the oil is ready for frying?
The oil should be heated over medium-high heat until it is shimmering before you add the meat.
How long should I fry each side of the schnitzel?
Fry the cutlets for about 2-3 minutes per side or until they are golden brown.
What should I do after the schnitzel is browned?
Once browned, reduce the heat to low, cover the skillet, and cook for an additional 30-45 minutes.
Why is the skillet covered for the final cooking stage?
Covering the skillet on low heat allows the veal to become exceptionally tender.
What is the purpose of the lemon wedges?
Lemon wedges are used as a garnish to provide a zesty burst of flavor that complements the fried breading.
Is this a traditional recipe?
Yes, it is a family favorite that originated from a classic Betty Crocker cookbook.
How has the original recipe been adapted?
The salt has been reduced and shortening has been replaced with vegetable oil to make it slightly healthier.
What kind of cuisine is Veal Schnitzel?
It is a staple of German cuisine, often referred to as Wiener Schnitzel.
Can I adjust the seasonings?
Yes, you can adjust the salt and fresh ground pepper to suit your personal taste.
How many breadcrumbs are needed?
The recipe requires 1 cup of dry breadcrumbs.
Is this recipe considered easy to make?
Yes, it is tagged as an 'easy cooking' recipe suitable for family dinners.
Should I cook all the cutlets at once?
It is recommended to fry the cutlets in batches to avoid overcrowding the skillet.
What is the total cooking time after browning?
The slow-cooking phase takes between 30 and 45 minutes.
What equipment is needed to pound the veal?
You can use a meat mallet and plastic wrap to gently pound the cutlets.
Does this recipe include nutritional information?
No, specific calorie, fat, and protein counts are not provided in this version of the recipe.
Can I use fresh paprika?
The recipe uses standard paprika for flavor, but high-quality fresh paprika can be used for better results.
Is the schnitzel served hot or cold?
The schnitzel should be served hot immediately after the final cooking stage.
What is the texture of the finished dish?
It has a crispy golden-brown exterior and a tender, well-cooked interior.
How many ingredients are in this recipe?
There are 10 total ingredients, including the seasonings and garnish.