Classic veal schnitzel

Classic veal schnitzel

By
From
Meat
Serves
6
Photographer
Dean Cambray

Who can resist a schnitzel with its golden crunchy coating and tender interior? I remember the days when ‘Wiener’ – or Viennese – schnitzel seemed to feature on just about every restaurant menu in town. But strangely, it seems to have gone out of fashion. These days, if you want a decent schnitzel, you’ll probably have to make it yourself – thank goodness they’re really easy.

Don’t worry that you’ll have to spend a fortune on the most expensive scaloppine cut from the fillet. Schnitzels are usually made using a cheaper cut from the leg. Just make sure that your butcher cuts the scaloppine on the bias from a single leg muscle to create single slices. They should definitely not be sliced straight through the boned-out leg, as that will mean each slice is made up of several different muscles and won’t cook evenly in the pan.

I like to serve these schnitzels with a fresh herb salad and potato salad.

Ingredients

Quantity Ingredient
1kg veal leg meat, cut into 15–20 scaloppine
3 eggs
1 cup milk
1 cup plain flour
3 cups homemade breadcrumbs
2 tablespoons thyme, chopped
2 tablespoons dried oregano
2 lemon, zested, finely chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
olive oil, for frying
butter, for frying
1 lemon, to serve

Method

  1. Place each scaloppine between two squares of plastic wrap and pound with a rolling pin or meat mallet to about 5 mm thick. If you’re nice to your butcher, he might do this for you.
  2. Whisk the eggs and milk together in a large shallow dish. Tip the flour into a separate dish. Mix the breadcrumbs with the herbs, lemon zest and seasoning and pour onto a large plate. Season each scaloppine lightly with a little salt and pepper then dip them into the flour, then into the egg mixture and then into the breadcrumbs so they are evenly coated.
  3. Heat the oil and butter in a large heavy-based frying pan until it is sizzling. Fry the scaloppine, two at a time for 2–3 minutes, or until the undersides are golden brown. Turn and cook for a further 1–2 minutes. Remove from the pan and drain briefly on a wire rack. Serve straight away with a big squeeze of lemon juice and the herb and potato salads.
Tags:
Meat
Adrian
Richardson
La
Luna
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