Weiner Schnitzel, Veal Cutlettes With Lemon

Weiner Schnitzel, Veal Cutlettes With Lemon

Ready in 45 minutes

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

Top-ranked recipe named "Weiner Schnitzel, Veal Cutlettes With Lemon"

5 avg, 8 review(s) 100% would make again

Ingredients

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4 large veal chops; boned
2 eggs, beaten
2 tablespoons Fresh Lemon Juice
1 cup bread crumbs; (plain or Italian)
1/4 cup freshly grated parmesan cheese
1/2 teaspoon Salt
1/4 teaspoon White pepper
1/4 teaspoon powdered thyme
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/4 teaspoon Paprika
3 tablespoons Butter or olive oil
4 lemon lemon wedges
4 sprigs parsley

Original recipe makes 4

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 1420 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Weiner Schnitzel, Veal Cutlettes With Lemon

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Very easy to follow and came out delicious.
Ddloza 1 year ago
Very tasty. I didn't have access to veal so I used pork. I will be making this again!
Drummer90 3 years ago
Delicious! Easy to make but need time to refrigerate so crumb doesn't come off.
Demelza 3 years ago
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.
swibirun 7 years ago
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 7 years ago
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.
daylightsun 8 years ago
I dont use a lot of herbs and spices, so I
daylightsun 8 years ago
[I posted this recipe.]
webtexan 8 years ago
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