bavarian schnitzel
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.
prep time
25 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 - veal cutlets (about 1 pound)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 - eggs
- 2 tablespoons water
- 3/4 cup fine, dry breadcrumbs
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons lemon zest
- 1/2 cup all-purpose flour
- 3 tablespoons butter, melted
- 3 tablespoons vegetable oil
- 4 slices lemon
How To Make bavarian schnitzel
-
Step 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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Step 2Combine eggs and water in a small bowl; beat well with a wire whisk. Set aside.
-
Step 3Combine breadcrumbs, chopped parsley, and lemon zest in a shallow bowl; set aside.
-
Step 4Dredge the cutlets in flour; dip in the egg mixture, and coat with breadcrumb mixture. Chill at least 15 minutes.
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Step 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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