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bavarian schnitzel

(4 ratings)
Recipe by
Lynette !
Gulf Breeze, FL

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.

(4 ratings)
yield 4 serving(s)
prep time 25 Min
cook time 10 Min
method Stove Top

Ingredients For bavarian schnitzel

  • 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.

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