Veal Schnitzel
Tender veal cutlets coated in crispy bread crumbs, topped with melted Gruyere cheese, offering a savory, cheesy dish perfect for comforting dinners or special occasions.
Ingredients
Instructions
- Place veal cutlets between sheets of wax paper; flatten to 1/8-inch thickness using a meat mallet or rolling pin.
- Combine eggs, salt, and pepper; beat well.
- Dredge cutlets in flour, dip in egg mixture, and coat with bread crumbs.
- Melt butter in a large skillet over medium heat; add cutlets and cook for 4 to 5 minutes per side.
- Turn cutlets and top with sliced Gruyere cheese.
- Cover and cook an additional 3 to 4 minutes until cheese melts.
- Sprinkle with parsley flakes, if desired.
- Garnish with lemon twists and fresh parsley before serving.
Tips & Substitutions
For a crispier coating, consider using Panko breadcrumbs instead of regular bread crumbs. If you're short on time, you can use pre-seasoned bread crumbs for added flavor. To enhance the dish, try adding a pinch of nutmeg to the egg mixture. If you prefer a lighter version, substitute the butter with olive oil for frying.
Serving Suggestions
Serve veal schnitzel with a side of buttery noodles or a fresh arugula salad for a delightful contrast. It pairs beautifully with twists of lemon for brightness. You might also enjoy it alongside roasted vegetables or mashed potatoes to create a balanced meal. For a complete experience, consider serving with a glass of white wine.
Storage & Reheating
Store leftover veal schnitzel in an airtight container in the refrigerator for up to three days. To reheat, place the schnitzel in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through, ensuring the coating remains crispy. Avoid microwaving, as this can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Schnitzel contains roughly 1208 calories, with 56g protein, 147g carbohydrates, and 61g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (208% of the Daily Value), and vitamin C (149% of the Daily Value). Note that it is relatively high in sodium, at 1296mg per serving (56% 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 use chicken or pork instead of veal?
Yes, chicken or pork can be excellent substitutes for veal in schnitzel recipes. Just ensure that the cutlets are pounded to a similar thickness for even cooking, and adjust cooking times as necessary, as chicken may require slightly longer to reach a safe internal temperature.
What type of cheese can I use if I can't find Gruyere?
If Gruyere cheese is unavailable, you can use Swiss cheese or even mozzarella as alternatives. Both will melt well on the schnitzel, but they may impart slightly different flavors. A blend of cheeses can also add a unique taste to the dish.
Can I make veal schnitzel ahead of time?
Yes, you can prepare the veal schnitzel ahead of time by breading the cutlets and refrigerating them until you're ready to cook. Just ensure they are covered to prevent drying out. When ready, cook them as instructed, adjusting the cooking time if they are cold from the fridge.
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).