Schnitzel a la Lüchow (veal cutlets)

Schnitzel A La Lüchow (veal Cutlets)

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Mikekey *


Originated at Luchow's German restaurant in NYC. Serve with steamed asparagus.


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15 Min
15 Min
Stove Top


  • 4
    (6 oz. each) veal cutlets, about 1/4 inch thick
  • 4 Tbsp

  • 1 c
    beef broth
  • 1 tsp
  • 1 tsp
    all purpose flour
  • EGGS

  • 6 large
    eggs, beaten
  • 1 Tbsp
    chopped fresh chives
  • ·
    salt and pepper, to taste
  • 4 Tbsp
  • 10 medium
    fresh mushrooms, sliced

How to Make Schnitzel a la Lüchow (veal cutlets)


  1. Pound cutlets with the site of a heavy knife or cleaver, between sheets of waxed paper, until very thin.
  2. In a large skillet over medium-high heat, melt 4 tablespoons butter and cook cutlets for about 1 minute per side or until nicely browned. Remove to a warm serving dish and keep warm.
  3. For the sauce, in the same pan, add beef broth and cook over high heat until reduced to 1/2 cup. Mix butter and flour into a paste and add to broth and stir until smooth. Keep hot.
  4. For the eggs, combine eggs, chives and salt and pepper. In another skillet over medium heat, add 4 tablespoons butter and saute mushrooms for 3 minutes, stirring constantly.
    Add eggs and stir with a wooden spoon until eggs are barely set.
  5. Spoon eggs over cutlets. Streak each serving with the sauce and serve.

Printable Recipe Card

About Schnitzel a la Lüchow (veal cutlets)

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtag: #eggs

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