Veal Cutlets

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“Also known as veal schnitzel. Delicious served with Creamed Spinach and Potato Pancakes. The spice recipe makes a big batch that will last over a year, store remaining seasoning mix in a jar.”
1hr 5mins

Ingredients Nutrition

  • 2 lbs veal cutlets
  • 3 eggs, beaten
  • flour
  • dry breadcrumbs
  • corn flake crumbs
  • seasoning, mix (see recipe below)
  • oil (for frying)


  1. Lightly season the meat on both sides with the seasoning mix.
  2. Combine the bread crumbs and cornflake crumbs together (50/50 ratio) . Set up three deep containers; one with the egg, one with the flour and one with the breadcrumb mixture.
  3. Dip the meat into the flour, then into the egg, then into the breadcrumbs. Set on paper towels, letting the meat rest for 10 minutes.
  4. Heat enough oil to completely cover the meat when frying. When hot fry for 3 - 5 minutes on each side, or until desired browning is reached.
  5. Drain on paper towels.
  6. SEASONING MIX: Combine all of the ingredients together. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. Makes a big batch that will last you quite a while and can be used on any meat.

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