Schnitzel a la Lüchow (veal cutlets)
By
Mikekey *
@Mikekey
8
Originated at Luchow's German restaurant in NYC. Serve with steamed asparagus.
Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
- 4
- (6 oz. each) veal cutlets, about 1/4 inch thick
- 4 Tbsp
- butter
- 1 c
- beef broth
- 1 tsp
- butter
- 1 tsp
- all purpose flour
- 6 large
- eggs, beaten
- 1 Tbsp
- chopped fresh chives
- salt and pepper, to taste
- 4 Tbsp
- butter
- 10 medium
- fresh mushrooms, sliced
SAUCE
EGGS
How to Make Schnitzel a la Lüchow (veal cutlets)
- 1Pound cutlets with the site of a heavy knife or cleaver, between sheets of waxed paper, until very thin.
- 2In 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.
- 3For 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.
- 4For 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. - 5Spoon eggs over cutlets. Streak each serving with the sauce and serve.
