WEINER SCHNITZEL or Breaded Veal Cutlets
Serve them with potato pancakes, broccoli and fresh rye bread!
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- 1 1/2 lb
- veal steak cut 1/2 inch thick (look for a nice light colored veal)
- 1/2 c
- flour, seasoned with salt & pepper
- eggs, beaten
- 1 c
- dry sieved bread crumbs (very fine crumbs)
- 3/4 c
- lemon slices
1Remove bone from steaks and cut into six serving pieces. Pound very thin.
2Dip veal in seasoned flour. Then dip in egg. Then dip in bread crumbs.
3Melt butter in a heavy skillet and SAUTE schnitzles over low heat until golden brown on both sides. (About 15 minutes)
4Tranfer to plate. Serve with potato pancakes, German potato salad or baked potato, vegetable and rye bread or rolls.