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  • Austria_Schnitzel Recipe Veal


  • Austria_Schnitzel Recipe Veal

We're doing Austrian food this weekend Cosmin.  What do the Austrians eat?  Are you kidding me the Romanians eat Austrian food all the time, where do you think schnitzel comes from honey.  Ooooooh, yeah, schnitzel.

Cue excited Cosmin thinking he was going to have schnitzel.

Cue explanation that the whole point of the taste trail is for us to try new foods.

Cue sad looking Cosmin.

The Romanian's typically use pork for their schnitzel, therefore because veal is not pork this dish is new to us.  Ahem.

I made Cosmin cook it and he did a darn fine job too.

Makes Dulcie's List   Makes Cosmin's List


  •  400g veal escalopes
  •  2 eggs
  •  2 tbsp milk
  •  60g flour
  •  3 turns of the peppermill
  •  Pinch salt
  • 70g breadcrumbs 
  • 40g finely grated parmesan
  •  Pinch nutmeg
  •  Sunflower oil for cooking
to serve
  •  Fried potatoes, chips or salad


  • Calories | 348
  • Fat | 12.8g

Serves | 4

Prep Time | 10 minutes

Cooking Time | 6 minutes


  1. With a meat mallet or a rolling pin bash the veal between two sheets of clingfilm/saran wrap until it is about 0.5cm thick.
  2. In a high lipped plate beat together the eggs and milk.
  3. On another plate mix together the flour pepper and salt.
  4. On a third plate mix together the breadcrumbs, parmesan and nutmeg.
  5. Dip each escalope first into the flour, then the egg and finally the breadcrumbs until they're well and evenly coated.  Refrigerate for 30 minutes.
  6. Fry in oil for 3-4 minutes on each side until golden, place on top of sheets of kitchen paper and rest for five minutes before eating.

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