How to Prepare a Veal Schnitzel | OpenRice Singapore

This dish is one of the most popular dishes at Paulaner Brauhaus. What makes this dish so yummy is the veal, which is the meat of a young cattle who is only allowed to consume milk from its mother. This young calf is not allowed to eat grass as it would affect the flavour of the meat. The taste of the veal is quite unique, as you will see for yourself with this dish Chef Klaus has demonstrated for us. Ingredients: 1 piece of veal 1 cup of breadcrumbs 1 cup flour Salt, to taste Pepper, to taste Paprika, to taste Egg with milk Oil Serves 1 to 2

1.Mix the salt, pepper, and paprika. Sprinkle on both sides of the veal. This is done to add a kick of flavour to the meat before coating.

2.Once you've flavoured it with spices, dip it into the egg and milk mixture first. Once it's soaked, you can now dip it into the flour and breadcrumbs.

3.Heat the pan with just enough oil to fry the meat. Shake off the veal’s excess coating before frying it in the pan.

4.When it has turned golden brown, turn it over to the other side and cook. Let it fry for a few more minutes. Always check if both sides are golden brown

5.When you see that it is already cooked, remove it from the pan, garnish, and serve.

Special thanks to Chef Klaus Lukarsch and Valerie Chia of Paulaner Brauhaus Get your game on with these Western varieties Explore more German dishes here