White Veal Schnitzels

White veal is the meat from young calves. It is lean, with a delicate flavor, and should not be overcooked or served with foods that have very strong flavors.


  • 1 or 2 white veal schnitzels per serving
  • flour for coating meat
  • 1 tbsp oil
  • 1 tbsp butter
  • 1/4 cup sliced mushrooms
  • 2 tsp flour
  • 1/2 cup chicken stock
  • 1 tbsp capers (optional)
  • 2 tbsp cream

Cooking Process

  1. Lightly flour the schnitzels and cook in the oil and butter in a pan over a moderate heat until very lightly browned on both sides.
  2. Remove the meat from the pan.
  3. Add the mushrooms and 2 teaspoons flour to the drippings in the pan, and cook until straw colored.
  4. Stir in the wine, chicken stock, capers and cream and stir until smooth, diluting with extra wine or water if desired.
  5. Pour over the veal and serve.

White Veal Schnitzels

Bon Apetite!

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White Veal Schnitzels