Bavarian Schnitzel

Lynette !


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.


★★★★★ 3 votes

25 Min
10 Min
Stove Top


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  • 4
    veal cutlets (about 1 pound)
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 2
  • 2 Tbsp
  • 3/4 c
    fine, dry breadcrumbs
  • 1 Tbsp
    fresh parsley, chopped
  • 2 tsp
    lemon zest
  • 1/2 c
    all-purpose flour
  • 3 Tbsp
    butter, melted
  • 3 Tbsp
    vegetable oil
  • 4 slice

How to Make Bavarian Schnitzel


  1. Place 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.
  2. Combine eggs and water in a small bowl; beat well with a wire whisk. Set aside.
  3. Combine breadcrumbs, chopped parsley, and lemon zest in a shallow bowl; set aside.
  4. Dredge the cutlets in flour; dip in the egg mixture, and coat with breadcrumb mixture. Chill at least 15 minutes.
  5. Cook 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.

Printable Recipe Card

About Bavarian Schnitzel

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German
Hashtag: #Veal

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