Schnitzel(Veal)
Schnitzel made with veal offers a tender, crispy exterior with delicate flavors, perfect for those who enjoy classic, savory comfort foods with a hint of garlic and fresh parsley.
Ingredients
Instructions
- Rub garlic into the veal slices.
- Pound the veal until it is very thin.
- Brown the veal in a skillet.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a flavorful schnitzel, consider adding a bit of lemon zest to the garlic before rubbing it into the veal. If you want a crunchier texture, dip the veal in breadcrumbs after pounding it thin. You can substitute veal with chicken or pork for a different variation. Additionally, using fresh parsley as a garnish enhances the dish's freshness.
Serving Suggestions
Schnitzel pairs beautifully with a side of Holland Salad for a refreshing contrast. You can also serve it with mashed potatoes, roasted vegetables, or a light cucumber salad. For a more traditional approach, accompany it with lemon wedges and a creamy dipping sauce for added flavor.
Storage & Reheating
Store leftover schnitzel in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a baking sheet in a preheated oven at 350°F for about 10-15 minutes until warmed through and the crust is crispy again. Avoid microwaving, as this can make it soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Schnitzel(Veal) contains roughly 797 calories, with 19g protein, 95g carbohydrates, and 38g fat. It is an excellent source of iron (42% of the Daily Value), protein (39% of the Daily Value), and dietary fiber (22% of the Daily Value). Note that it is relatively high in sodium, at 1239mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze schnitzel?
Yes, you can freeze cooked schnitzel. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and reheat in the oven.
What can I use instead of veal?
You can use chicken breasts or pork loin as substitutes for veal in this schnitzel recipe. Both options provide a delicious alternative, and the cooking method remains the same. Chicken tends to be lighter, while pork adds a richer flavor.
How do I know when the schnitzel is done?
The schnitzel is done when it is golden brown and crispy on the outside, and the internal temperature reaches 165°F for chicken or pork, or 145°F for veal. Using a meat thermometer ensures perfect doneness without overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).