Veal schnitzel is a dish very similar to a traditional pork chop, where the main difference is, of course, meat. Schnitzel with veal is a national dish of Austria, also known as “Wiener schnitzel”. The preparation of such a dish is not difficult, the taste is really great, the meat melts in your mouth, even though veal is more expensive than pork, it is really worth trying 🙂

Ingredients:

250 g veal cutlets (I cutted into 3 parts)
¼ cup flour
1 large egg, beaten
½ cup breadcrumbs
salt and pepper
2-3 tablespoons butter, for frying
lettuce leaves and lemon slices, for garnish

Procedure:

Wash the meat thoroughly and dry with a kitchen towel. Pound the meat evenly between sheets of plastic to 1/4-inch thickness. Sprinkle it with salt and pepper and rub on each side. Dredge each cutlet first in flour. Dip it through the egg and coat with breadcrumbs ensuring that no part of meat remains dry. Immediately place the cutlets into the hot pan with melted butter, shaking the pan a little to make sure that the cutlet does not stick to the bottom. Fry each cutlet for 2-3 minutes or until golden brown on each side. Remove from the pan and place into a kitchen towel to drain excess oil. Garnish with lettuce and lemon slices. Serve with potatoes or fries 🙂

Enjoy!