Pickled Apples with Veal Schnitzel

Welcome to a taste of Germany! Breaded veal is served with a mound of pickled apples on top for a sweet/tart kicker that elevates this dish perfectly. Serve with traditional German spaetzle for an extra special treat.

serves 4

Chef Tip: Cooking time: 4 Prep time: 20

Variety Tip: *This recipe is best prepared using 1-2 Gala, Cortland or Honeycrisp apples


1 lb veal cutlets, approximately 2 (500 g)
1/2 tsp each salt, pepper and garlic powder (2 mL)
1/2 cup all-purpose flour (125 mL)
1 egg, beaten
1/4 cup milk (60 mL)
1 cup fine breadcrumbs (250 mL)
1 cup Ontario apple* matchsticks (250 mL)
1/2 cup sliced red onion (125 mL)
1 cup apple vinegar (250 mL)
1/2 cup hot water (125 mL)
1/4 tsp each salt and pepper (1 mL)
2 tbsp salted butter (30 mL)
2 tbsp oil (30 mL)


  1. Place veal cutlets between 2 sheets of plastic wrap and gently pound them with the flat side of a meat tenderizer until they are 1/4-inch thick. In a small bowl mix together salt, pepper and garlic powder. Sprinkle both sides of each cutlet with the mixture.  

  2. Place flour in a shallow dish. Whisk the eggs and milk together in another shallow dish. Sprinkle breadcrumbs in a third dish. Lightly dredge each piece of veal in flour, then in the egg and finally into the breadcrumbs. 

  3. Set aside until ready to pan fry. In a small bowl mix together apples, red onion, apple vinegar, hot water, salt and pepper. Let sit for 20 minutes to pickle the apples.  

  4. Heat oil and butter in large non-stick skillet over medium-high heat. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 2 minutes per side. Remove to paper towels to drain. Serve schnitzel with pickled apples and buttery rice or spaetzle.