Schnitzel A La Lüchow (veal Cutlets) Recipe

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Schnitzel a la Lüchow (veal cutlets)

Mikekey K

By
@Mikekey

Originated at Luchow's German restaurant in NYC. Serve with steamed asparagus.


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Rating:

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Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

4
(6 oz. each) veal cutlets, about 1/4 inch thick
4 Tbsp
butter

SAUCE

1 c
beef broth
1 tsp
butter
1 tsp
all purpose flour

EGGS

6 large
eggs, beaten
1 Tbsp
chopped fresh chives
salt and pepper, to taste
4 Tbsp
butter
10 medium
fresh mushrooms, sliced

Directions Step-By-Step

1
Pound cutlets with the site of a heavy knife or cleaver, between sheets of waxed paper, until very thin.
2
In a large skillet over medium-high heat, melt 4 tablespoons butter and cook cutlets for about 1 minute per side or until nicely browned. Remove to a warm serving dish and keep warm.
3
For the sauce, in the same pan, add beef broth and cook over high heat until reduced to 1/2 cup. Mix butter and flour into a paste and add to broth and stir until smooth. Keep hot.
4
For the eggs, combine eggs, chives and salt and pepper. In another skillet over medium heat, add 4 tablespoons butter and saute mushrooms for 3 minutes, stirring constantly.
Add eggs and stir with a wooden spoon until eggs are barely set.
5
Spoon eggs over cutlets. Streak each serving with the sauce and serve.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtag: #eggs