Bavarian Schnitzel Food

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BAVARIAN SCHNITZEL



Bavarian Schnitzel image

This is from a really old cookbook called "Bach to the Kitchen", a fund raising catalog for a choral group out of Connecticut. We love this recipe.

Provided by Lynette !

Categories     Beef

Time 35m

Number Of Ingredients 12

4 veal cutlets (about 1 pound)
1/2 tsp salt
1/4 tsp black pepper
2 eggs
2 Tbsp water
3/4 c fine, dry breadcrumbs
1 Tbsp fresh parsley, chopped
2 tsp lemon zest
1/2 c all-purpose flour
3 Tbsp butter, melted
3 Tbsp vegetable oil
4 slice lemon

Steps:

  • 1. Place the cutlets between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper.
  • 2. Combine eggs and water in a small bowl; beat well with a wire whisk. Set aside.
  • 3. Combine breadcrumbs, chopped parsley, and lemon zest in a shallow bowl; set aside.
  • 4. Dredge the cutlets in flour; dip in the egg mixture, and coat with breadcrumb mixture. Chill at least 15 minutes.
  • 5. Cook the cutlets in melted butter and vegetable oil in a large skillet over medium heat until browned on both sides. Garnish, if desired with lemon slices.

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