Schnitzel a la Lüchow (veal cutlets)
By
Mikekey *
@Mikekey
8
Originated at Luchow's German restaurant in NYC. Serve with steamed asparagus.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
4(6 oz. each) veal cutlets, about 1/4 inch thick
-
4 Tbspbutter
-
SAUCE
-
1 cbeef broth
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1 tspbutter
-
1 tspall purpose flour
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EGGS
-
6 largeeggs, beaten
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1 Tbspchopped fresh chives
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·salt and pepper, to taste
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4 Tbspbutter
-
10 mediumfresh mushrooms, sliced
How to Make Schnitzel a la Lüchow (veal cutlets)
- Pound cutlets with the site of a heavy knife or cleaver, between sheets of waxed paper, until very thin.
- 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.
- 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.
- 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. - Spoon eggs over cutlets. Streak each serving with the sauce and serve.
