Weiner Schnitzel, Veal Cutlettes With Lemon
This is a favorite German dish. Very easy and very GOOD!"I've just returned from Dresden Germany. After 2 years of Schnitzel I can tell you this is the real deal! I use pork and chicken filets pounded down as thin as possible. To make this more authentic, serve over fried potatoes, covered with fresh mushroom gravy and serve with a cold beer! If your counting calories, save for a later date!!" - hanan@home
Yield: 4 Ready in 45 minutes
105 people trying soon
|4 largeveal chops; boned|
|2 tablespoonsFresh Lemon Juice|
|1 cupbread crumbs; (plain or Italian)|
|1/4 cupfreshly grated parmesan cheese|
|1/4 teaspoonWhite pepper|
|1/4 teaspoonpowdered thyme|
|1/4 teaspoonOnion powder|
|1/4 teaspoonGarlic powder|
|3 tablespoonsButter or olive oil|
|4 lemonlemon wedges|
Weiner Schnitzel, Veal Cutlettes With Lemon Preparation
Pound veal with a meat pounder until very thin, being careful not to tear the meat.
Beat the eggs with lemon juice. Set aside.
Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly.
Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking.
Saute veal until lightly browned on both sides, 7-10 minutes in all, in
butter or olive oil.
Serve immediately, garnished with lemon wedges and parsley.
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