Always a winner, transport your taste buds to Austria with this family-favourite recipe for golden, crispy, crumbed veal schnitzel.
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Cook the potato in a large saucepan of boiling water over medium-high heat for 10-12 mins or until tender. Drain well. Set aside to cool.
Whisk the mayonnaise, combined mustards and dill in a small bowl. Add 2-3 tsp water and whisk to combine. Season.
Combine the potato, cucumber and spring onion in a large bowl. Drizzle with the mayonnaise mixture and gently toss to combine.
Combine the breadcrumbs and lemon rind in a large bowl. Spread aioli over both sides of the veal, then dip in the breadcrumb mixture, pressing to coat. Place on a baking tray.
Add enough oil to come 2cm up the side of a large deep frying pan. Heat over medium-high heat. Cook the veal, in 2 batches, for 2 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel and keep warm.
Divide the schnitzels among serving plates. Season. Sprinkle with dill and serve with potato salad, rocket leaves and lemon wedges.
You can also use beef sizzle steaks to make this recipe.
COOK. STORE. SAVE.
Use it up: Save any leftover breadcrumbs for meatballs, crumbed fish or to sprinkle over mac and cheese.
Veal schnitzel, also known as Austrian wiener schnitzel, is a popular crumbed veal dish that originated in Austria. The word ‘wein’ means ‘Vienna’, which is where the veal schnitzel is said to have first originated. The golden, crispy crumb of a veal schnitzel, paired with a fresh, cold potato and cucumber salad, makes for a delicious dinner the whole family will fall in love with. You’ll find veal schnitzel in home kitchens and restaurants around countries like Austria and Germany, as well as right here in Australia.
When choosing the cut of veal, keep your eye on the colour of the meat. Opt for veal that’s a shade of light pink. The veal sizzle steaks should be thin, so use a mallet or a rolling pin to flatten the meat, if required. When it’s time to crumb the veal, spread aioli over both sides, then dip in a breadcrumb mixture of panko and lemon rind. Gently press each piece of meat into the crumb to help it stick.
Heat enough oil in a large frying pan so it covers about one-third of the schnitzel. Be sure not to overcrowd the pan and cook the veal in two batches for two minutes on either side. When cooked, transfer to a plate lined with paper towel to absorb any excess oil and to keep warm before serving. Veal schnitzel pairs perfectly with a cold and refreshing side dish. We recommend a potato, cucumber and spring onion salad with a mustard-spiked mayonnaise dressing.