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Veal Schnitzel

Pork Schnitzel or Veal Schnitzel

How to make a classic schnitzel with pork or veal

Course Main
Cuisine European
Keyword Pork, veal
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 342 kcal
Author Fiona Maclean


  • 225 g pork or veal escalope
  • 1 tbsp flour
  • 1-2 tbsp breadcrumbs
  • 200 ml sunflower oil or another neutral frying oil
  • 2 tsp butter
  • salt and pepper
  • lemon wedges to serve


  1. Beat out the escalopes to a maximum of 1/4cm thickness. If necessary cut in half to make manageable escalopes

  2. Season the flour with salt and pepper and put in a shallow bowl.

  3. Beat the egg and put in a shallow bowl

  4. Put the breadcrumbs in a shallow bowl

  5. Coat the escalopes in flour on both sides

  6. Dip them in the egg mixture on both sides

  7. Coat them with breadcrumbs, pressing down lightly to help the crumbs stick

  8. Heat the oil in a deep frying pan so that a small piece of bread sizzles and browns quickly

  9. Add the butter

  10. Add the escalopes to the pan, in batches if necessary and cook for around minute on one side,gently basting the escalopes as you do so.

  11. Turn and cook on the second side for a minute

  12. Remove from the pan and drain on kitchen roll while you cook the remaining escalopes

  13. If necessary keep warm in the oven for up to 10 minutes. Serve with lemon wedges to garnish and squeeze over