/ Main Dishes
4 photos of Bavarian Schnitzel Recipe
veal cutlets (about 1 pound)
fine, dry breadcrumbs
fresh parsley, chopped
How to Make Bavarian Schnitzel
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.
2Combine eggs and water in a small bowl; beat well with a wire whisk. Set aside.
3Combine breadcrumbs, chopped parsley, and lemon zest in a shallow bowl; set aside.
4Dredge the cutlets in flour; dip in the egg mixture, and coat with breadcrumb mixture. Chill at least 15 minutes.
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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