Lucy’s Veal Schnitzel


Veal Schnitzel

Chicken Schnitzel has been a favourite of mine for years and I always ordered it if we ever had a counter lunch at the pub. It wasn't until we started eating our own beef several years ago that I had to start innovating with my recipes and learn to use the whole animal.
Now, I'm convinced that Veal or Beef Schnitzel is even better than the chicken version! It has a rich flavour, and is a definite crowd pleaser! Topside or round steaks, hammered flat, are great crumbed for schnitzels, and can be prepared in advance if you need a quick and easy meal.
I also tend to eat gluten free if I can, and preparing it myself makes it easy to avoid gluten that would traditionally be in the breadcrumbs of most store-bought or pub-lunch schnitties.
Simple but delicious – I hope you enjoy!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author Lucy from Good Life Beef


  • Fry Pan
  • Meat Hammer


  • ½ kg Topside/Round Steaks Cut to smaller size if needed!
  • 1 Egg
  • 1-2 cups Breadcrumbs Can be Gluten Free
  • 1-2 tsp Mixed Herbs
  • 1 cup Vegetable Oil for frying


  • Hammer each steak flat to about 1cm thickness.
  • Whisk egg on one large dinner plate. Mix breadcrumbs and herbs on another dinner plate.
  • Heat oil in frypan.
  • Dip each flat steak first in egg, then breadcrumb/herb mix, coating well with each.
  • Fry in hot oil until breadcrumbs are browned, or to desired level (I like mine a little rare in the middle still!).
  • Serve with gravy, salad and mash or your choice of sides! Enjoy!