Veal Schnitzel Recipe

Chicken schnitzel is an indispensable part of cafe and restaurant menus. There is actually also veal schnitzel, which is frequently made in Viennese cuisine. This recipe uses meat instead of chicken.

The important thing in this recipe is to beat the meat properly. What follows is meat cooked like Turkish delight.

If you want to increase the flavor even more, you can add half a teaspoon of butter to the cooked, hot schnitzel and watch it melt and become delicious with the warmth of the meat.

Bon appetit.

How to Make Veal Schnitzel Recipe?

• Place the beef in the bag. Using a rolling pin, press the meat onto the meat and tap it occasionally to thin it out.
• Then take 4-5 tablespoons of flour into a large bowl. First coat both sides of the meat in flour.
• After coating the meat in flour, coat it both front and back in the egg. Finally, coat the meat in breadcrumbs.
• Put oil in a wide and slightly deep pan and heat it. Fry the meat schnitzels you have prepared, both front and back, in hot oil.
• Drain excess oil with a paper towel and serve. Veal schnitzel is ready. Enjoy your meal.