Veal Schnitzel Recipe

For 4 people you will need

4 veal cutlets
1/2 cup all-purpose flour
1 teaspoons of salt mixed with 1 teaspoon of seasonings of choice
1/4 teaspoon black pepper
2 whisked eggs with a pinch of salt
1 cup of fine dry bread crumbs
up to 8 tablespoons of  vegetable oil or Ghee
lemon wedges

3 plates

Non-stick frying plan

Oven-proof platter

Preheat oven to 200 degrees F or slightly less than 100 degrees C. Place an ovenproof platter in the oven to warm.

Pound each cutlet between 2 sheets of plastic wrap to as thin as 1/8-inch thickness with flat side of a meat pounder.

Note: This really is a great stress release I can tell you!!

In plate 1 put in the flour and mix it with the salt seasoning mixture and pepper.

In plate 2, put in the whisked eggs.

In plate 3, put in the bread crumbs.

Pat the veal dry and dredge it into the flour mixture. Shake off any excess flour.

Dip the flour-covered veal, into the egg mixture. Shake off any excess eggs.

Then finally, dredge in into the plate with the bread crumbs, making sure that the veal is completely coated. Put aside and complete the process until all for the veal pieces are ready.