This recipe is the consequence of my introduction to conch during a period of time spent sailing in the Caribbean and off the coast of Florida. Enjoy, I hope. Serve immediately over white rice or fine noodles along with a green veggie like as peas or entire green beans and warm French baguettes. It is really triggered by white wine. Note: The sauce may be prepared ahead and refrigerated 3-4 days or frozen until ready to use. Reheat, then include conch, then serve.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds veal
- 1 cup all-purpose flour
- 4 eggs
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 4 cups bread crumbs
- ⅛ cup oil for frying
Instructions
- Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
- Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 435 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 169 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 479 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent. This doubles for a pork tenderloin sandwich as well. I made spetzele on the side. Really great!
I should make this exactly but I can’t condone the modern raising of veal so I used pork butt steaks. The trick is the coating , let it stand/dry on a rack for 30-45 minutes before frying . Nice and crispy.
This was a very tasty dish. I usually don’t make changes to recipes but this one I did. My European mother who was an excellent cook made this all the time and she did two things that are not listed here. I added a bit of dried thyme to the egg mixture and this brings out a nice flavour in the coating. When all was done on the plate, I squeezed half a lemon over the meat which really makes for a nice finish. Will definitely make this again. Thank you for a great recipe.
This was delicious! I made it exactly as written except that I substituted chicken for the veal. The whole family ate it, even the 3 yr old and our picky 7 yr old! Will definatelymake this again!
Really good if you add Siracha!
Perfect with thin tenderized pork also!
I made this last night, but I used pork cutlets. I pounded them out until they were nice and thin. I seasoned my plain breadcrumbs with garlic powder, onion powder, sea salt, and black pepper. I also put just a little season salt in my flour. They came out perfectly! The schnitzel was nice and crispy. I only eat my schnitzel with lemon juice and salt. I lived in Frankfurt for 3 years and Heidelberg for 3 as well. Schnitzel was definitely a staple in our diet over there. I served cucumber salad and fried potatoes with it last night. My family of five loved it.
My moms favorite kind of food is Austrian/ German, and she loved it!
Very easy if you have basic skills in the kitchen just be careful with the hot oil, don’t let it get too hot and gauge your time per side relative to how hot your oil is. Don’t over cook. I also like to gently flatten the veal with a flat hammer and get it to a very thin piece. It takes no time to cook even with the breading. Delicious.
I used pork loin and didn’t slice it thin enough for our tastes, but still a delicious recipe! Next time I’ll slice the meat thinner before I pound it, and use FINE bread crumbs. As I fried them, I held them in the over on a rack at 200 degrees. Hubby was missing the Jaeger sauce, but said it was still good. With whole pork loin on sale here for $1.48/lb, I’ll certainly be making this again!
I took the advice of the “double-dippers”, and the lady that advised soaking the cutlets in lemon juice. I think without that extra step of lemon juice, adding a squeeze of lemon wouldn’t have even made them so good. The flavor was spot-on to my favorite corner restaurant in Germany. But, we had a huge problem having the coating staying on the cutlet. Funny, and it made for messy eating, but the taste was spot on! I will research this and definitely make them again!
We’re on a budget, so I made mine with boneless pork chops instead of veal. I found them a little bland, but not bad. Definitely needed a healthy squeeze of lemon at the table to brighten it up a bit.
Both my parents were born in the Czech republic. Growing up this was a common meal in my house. Usually served with potatoes or cold potatoes salad and red cabbage. I used seasoned breadcrumbs as that’s what I had and made with chicken breast (flattened). What I LOVE is that this tastes better cold the next day too! My chicken took 3 minutes on each side on medium heat. (You can also have a pan ready in the oven at 425 to cook for 3-5 minutes if needed).
Excellent recipe and excellent results. (I used duck fat to fry the breaded veal cutlets for 3.5 minutes per side at medium heat with outstanding results.)
Easy and tasty. I made this with pork loin, cut thin and pounded thinner. Had some bacon fat in the fridge and used that to cook in. Not the healthy option, I know, but man, it was good! Served with boiled potatoes and green beans.
I make this regularly. I pound the veal down to about 1/4 inch to tenderize it a bit. Also, “Serve with ketchup and french fries”? Since Carolin claims to be aus Deutschland, she must know that a mushroom sauce (for Jaeger Schnitzel) and Spaetzle are the proper accompaniments.
The REAL Wiener Schnitzel how it is served in Vienna is served with potato with parsley and some mountain cranberry marmalade.
Used Panko breadcrumbs, clarified butter and capers,topped it off. Really good! I would make it again. Sandy C
Not the original Vienna Austria way. Most used pounded pork tenderloin with the crust made from dried kaiser roll crumbs. Yum
I’m making this for the third time today! I use boneless pork loin chops. Wonderful. Thank you for sharing this recipe.
My mother is from Vienna. This is how she makes it. Don’t forget the lemon!