Minced veal butter Schnitzel

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Faschiertes Kalbsbutterschnitzel (Minced veal butter schnitzels)


  • 600 g (1,4 lb) veal (cutlets optional), without sinew
  • 3 Kaisersemmeln (type of white bread roll, without crust)
  • milk (for soaking)
  • 200 ml (1 cup) cream
  • 3 egg yolks
  • 2 tbsps breadcrumbs
  • salt
  • ground white pepper
  • nutmeg (ground)
  • grated lemon rind
  • 50 g (1/4 cup) butter
  • 3 tbsps oil
  • veal juice or soup for garnishing


Soak the white part of the bread rolls in the milk.Roughly cube the meat, and mince along with the soaked bread. Combine egg yolk, salt, pepper, nutmeg and a little lemon rind in a bowl. Mix in the cream and breadcrumbs and refrigerate.
Form smallish patties from the meat/bread mixture. Heat oil in a teflon-lined, oven-proof pan and briefly fry on each side. Add butter and allow to melt. Place the pan in the preheated oven and bake for about 10 minutes at 160 °C. Serve on warmed plates with warm veal juice or a little soup.

Cooking time: Depending on the size of the patties, 10-12 minutes

Suggested side dishes: Rice with peas, mashed potatoes ans cucumber salad

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

More recipes: www.ichkoche.at

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