bavarian schnitzel
(4 ratings)
This is from a really old cookbook called "Bach to the Kitchen", a fund raising catalog for a choral group out of Connecticut. We love this recipe.
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(4 ratings)
yield
4 serving(s)
prep time
25 Min
cook time
10 Min
method
Stove Top
Ingredients For bavarian schnitzel
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4veal cutlets (about 1 pound)
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1/2 tspsalt
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1/4 tspblack pepper
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2eggs
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2 Tbspwater
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3/4 cfine, dry breadcrumbs
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1 Tbspfresh parsley, chopped
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2 tsplemon zest
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1/2 call-purpose flour
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3 Tbspbutter, melted
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3 Tbspvegetable oil
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4 slicelemon
How To Make bavarian schnitzel
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1Place the cutlets between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper.
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2Combine eggs and water in a small bowl; beat well with a wire whisk. Set aside.
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3Combine breadcrumbs, chopped parsley, and lemon zest in a shallow bowl; set aside.
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4Dredge the cutlets in flour; dip in the egg mixture, and coat with breadcrumb mixture. Chill at least 15 minutes.
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5Cook the cutlets in melted butter and vegetable oil in a large skillet over medium heat until browned on both sides. Garnish, if desired with lemon slices.
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