schnitzel a la lüchow (veal cutlets)

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.
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