Weiner Schnitzel, Veal Cutlettes With Lemon
Recipes » Main Dish » Meat - Steaks and Chops
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@homeYield: 4 Ready in 45 minutes
Cuisine: GermanMain Ingredient: Veal
100% would make again (reviews)
279
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105 people trying soon
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Notes 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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Weiner Schnitzel, Veal Cutlettes With Lemon Reviews
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Very easy to follow and came out delicious.
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Very tasty. I didn't have access to veal so I used pork. I will be making this again!
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Delicious! Easy to make but need time to refrigerate so crumb doesn't come off.
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An excellent recipe. I modified this a lot (as I do for most recipes) but the three great tips she gives are 1) the lemon egg mixture, 2) letting the breaded product cool for an hour and 3) pounding it thin. I loved it.
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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!!
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I dont use a lot of herbs and spices, so I did`nt with this recipe either. But yes it was great, even though I did`nt pound them as it is stated.
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I dont use a lot of herbs and spices, so I
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[I posted this recipe.] |
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