Kalbsschnitzel mit RöstzwiebelnVeal Cutlets with Fried Onions
Thin veal cutlets are coated in a delicate crust, pan-fried until crisp and golden, and served with sweet fried onion and lemon. It is a straightforward Alpine-style plate that pairs well with potatoes or salad.
Prep
20m
Cook
20m
Serves
4
Regional versions
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- Austria
- Liechtenstein
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Cutlet
- 600gVeal Cutlet (pounded thin)
- 6gSalt
- 2gBlack Pepper
Breading
- 80gAll-Purpose Flour
- 2pcsEgg (beaten)
- 160gBreadcrumbs
Frying
- 60mlVegetable Oil
Topping
- 20gUnsalted Butter
Frying
- 20gUnsalted Butter
Topping
- 160gOnion (thinly sliced)
Serving
- 1pcsLemon (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Pat the veal cutlet dry and season both sides with the salt and black pepper.
- 02
Place the all-purpose flour in one shallow dish, the beaten eggs in a second, and the breadcrumbs in a third.
- 03
Coat each piece of veal cutlet in the all-purpose flour, then the eggs, then the breadcrumbs, pressing lightly so the coating adheres.
- 04
Melt the unsalted butter in a frying pan and cook the onion for 12 to 15 minutes, until golden and sweet. Keep warm.
- 05
Add the vegetable oil and butter to a wide pan and heat over medium heat.
- 06
Fry the coated veal cutlet for 2 to 3 minutes per side, until crisp and golden and the center reaches 63°C (145°F). Rest for 3 minutes.
- 07
Serve the cutlets straight away with the fried onion on top and the lemon wedges on the side.
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