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German-Style Veal Schnitzel
A breaded veal cutlet that's fried until golden and crispy on the outside while staying tender inside. Served with lemon wedges and mustard sauce.
25 min4 servings380 kcalDifficulty: Easy
Ingredients
- 4 piece Veal cutlets
- 2 piece Eggs
- 150 g All-purpose flour
- 150 g Breadcrumbs
- 100 ml Milk
- 600 ml Vegetable oil for frying
- 50 g Butter
- 2 piece Lemons
- 150 g Dijon mustard
- 5 g Salt and pepper
- 600 g Potatoes
Instructions
Step 1
Gently flatten the veal cutlets with a meat mallet or rolling pin.
Step 2
Set up three plates: one with flour, one with the egg-milk mixture, and one with breadcrumbs.
Step 3
Dredge each cutlet in flour, then dip in the egg mixture, then coat with breadcrumbs.
Step 4
Heat the oil to 170°C in a deep fryer or heavy pan.
Step 5
Fry the cutlets 3-4 minutes per side until golden and crispy.
Step 6
Drain on paper towels and season with salt.
Step 7
Serve with lemon wedges and mustard sauce (mustard mixed with melted butter).