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Veal Schnitzel

southern.chef's picture
Veal schnitzel is a European veal recipe that ha sits roots in Germany. Prepared with veal cutlets, breaded and cooked along with cheese as topping, the veal schnitzel is herbed with parsley flakes and is great for both home meals and parties.
  Veal cutlets 1 Pound (1/4 Inch Thick)
  Eggs 3
  Salt 1 Teaspoon
  Coarsely ground pepper 3⁄4 Teaspoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Soft breadcrumbs 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Gruyere cheese 5 Ounce, thinly sliced
  Dried parsley flakes 3 Tablespoon

Place cutlets between sheets of wax paper; flatten to 1/8 inch thickness using a meat mallet or rolling pin.
Combine eggs, salt, and pepper; beat well.
Dredge cutlets in flour; dip in egg mixture, and coat with breadcrumbs.
Melt butter in a large skillet over medium heat; add cutlets, and cook 4 to 5 minutes.
Turn cutlets, and top with cheese.
Cover and cook an additional 3 to 4 minutes.
Sprinkle with parsley flakes, if desired.
Garnish with lemon twists and fresh parsley, if desired.

Recipe Summary

Main Dish

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