Veal Schnitzel

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

The tenderness of veal makes it wonderful to use for schnitzels. Flatten the steaks out first with a meat mallet or rolling pin (if you put them between sheets of plastic or baking paper you’ll hopefully prevent the meat tearing).


  • 4 thin veal steaks (150 g/ ozeach)
  • seasoned flour, for dusting


  1. Beat the veal between two sheets of plastic wrap to 5 mm (¼ inch) thickness. Coat the veal in the seasoned flour and shake off the excess. Dip the veal in the egg, the