I basically get schnitzel for every meal when I'm in Germany. I was in Berlin recently and my best German friend, Matze, taught me how to make schnitzel just like his mom's! Then they also happened to have these awesome plates from Tunesia, so I was like wham bam photoshoot! The trick, I learned, to perfect schnitzel is to fry it in oil AND butter. It keeps the breading crispy without drying out the meat, which if you're using veal, can tend to overcook. It also just makes the whole dish buttery and indulgent, inviting the acidity of the lemon like a Pokemon to its pokeball... whatever I'm a millennial. We were in Germany, so obviously had to have potatoes (future post) to go with our meat.
I actually have no idea what kind of cut to use for the veal. In German it's called kalbsschnitzel, which just means calf schnitzel. I guess it would probably be easiest in America to just ask a butcher for some veal for making schnitzel, but I haven't tried it, so.........? Anyway, once you have the meat, it's super easy to make!
Butter Count: 4 Tbsp
2 large thin veal slices
1 cup flour
1 egg, beaten
1 cup plain bread crumbs
4 Tbsp butter, separated
4 Tbsp olive oil, separated
1. Pound out the veal between two sheets of plastic wrap, to about 1/4 inch thickness.
2. Place the flour, egg, and bread crumbs into three separate bowls. One at a time, thickly dredge the veal in the flour, shake off the excess, and then submerge it in the egg with the other hand, and then completely cover it in bread crumbs with the other hand.
3. Heat 2 Tbsp butter and 2 Tbsp olive oil in a pan over medium-high heat. Drop bits of bread crumbs in periodically. When the bread crumbs sizzle, the oil and butter is hot enough.
4. Transfer one of the breaded veal slices to the butter and oil. Heat about 3 minutes per side, or until the breading is golden brown. Season both sides sparingly with salt and Transfer the schnitzel to a paper towel.
5. Repeat steps 3 and 4 with the second breaded veal slice.
6. Before serving, while the schnitzel is still hot, sprinkle liberally with fresh lemon juice. Obviously serve this dish with some kind of potato.