Veal (or Beef) Schnitzel

3:10 pm on 11 April 2014


  • schnitzel pieces for however many you are cooking for
  • seasoned flour
  • 3 eggs beated with 4 tbsp water, 1 tbsp oil and 1 tsp salt
  • soft bread crumbs made in food processor with slightly dried bread, garlic and herbs
  • oil for cooking
  • lemon wedges for serving


Trim and cut the schnitzel into pieces that suit the pan you are going to cook them in.

Dredge the pieces of schnitzel in flour then egg then cruubs, taking care to coat well. Set aside for at least 1 hour before cooking. A day ahead is good too!

Fry schnitzels in shallow oil until browned and crisp on both sides. Drain on paper towels and keep warm in the oven while the remainder cook.

Serve with lemon.

From Jesse Mulligan, 1–4pm

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