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Cheese Sauced Schnitzel

chef.alburt's picture
Ingredients
  Boneless veal leg round steak/Sirloin steak 1 Pound, trimmed
  Dry bread crumbs 1⁄8 Cup (2 tbs)
  Parmesan cheese 2 Tablespoon, grated
  Water 2 Tablespoon
  Egg white 1
  Cooking oil 1 Tablespoon
  Skim milk 3⁄4 Cup (12 tbs)
  Cornstarch 1 Teaspoon
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Neufchatel cheese 2 Ounce, cut into 1/2-inch pieces
Directions

Cut veal into 4 pieces.
Place 1 piece of veal between 2 pieces of clear plastic wrap.
Working from the center to the edges, pound with a meat mallet to 1/4-inch thickness.
Repeat with remaining veal.
Sprinkle lightly with pepper, if desired.
In a shallow bowl or pie plate combine bread crumbs and Parmesan cheese.
In another shallow bowl or pie plate combine water and egg white.
Dip veal pieces into egg mixture, then into bread crumb mixture.
Let veal stand about 10 minutes or till coating dries.
Spray a large skillet with nonstick coating.
Preheat skillet over medium heat.
Add veal to skillet and cook for 4 to 5 minutes or till golden.
Add cooking oil to skillet.
Turn veal and cook for 3 to 4 minutes more or till golden.
Remove from skillet.
Keep warm.
For sauce, stir together milk, cornstarch, and bouillon granules.
Add to skillet.
Cook and stir till thickened and bubbly, scraping to loosen browned bits from bottom of skillet.
Add Neufchatel cheese.
Cook and stir about 2 minutes more or till cheese melts.
Serve sauce with veal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Sprinkling
Dish: 
Sauce
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Cook Time: 
10 Minutes

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