Schnitzel a La Holstein

“There is a lot of German influence in the hill country of Texas and this is one of our favorite meals to have. I have to squeeze lots of fresh lemon on my schnitzel. We love this dish with spaetzle. I have that recipe posted too.”
2hrs 10mins
4-6 cutlets

Ingredients Nutrition

  • 4 -6 large veal cutlets, pounded to about 1/8 inch thick
  • 12 cup all-purpose flour, seasoned with
  • salt & freshly ground black pepper
  • 2 eggs, beaten
  • 12 cup breadcrumbs
  • 4 tablespoons butter or 4 tablespoons margarine or 4 tablespoons vegetable oil
  • Garnishes
  • capers, drained
  • anchovy fillet (1 or 2 per cutlet)
  • fried egg (1 per cutlet)
  • lemon wedge


  1. Coat the veal cutlets lightly with flour mixture, dip in the beaten.
  2. eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to.
  3. 2 hours. Heat the butter in a large heavy skillet over moderate heat.
  4. and cook the cutlets 3 to 4 minutes per side, until browned, adding.
  5. more butter if necessary. Top with capers, anchovy fillets, fried.
  6. eggs, and serve with lemon wedges.
  7. variations:
  8. If desired these combinations may be substituted.
  9. Sauteed onions & peppers.
  10. German brown meat sauce.
  11. Sauteed onions, peppers & tomatoes (my fave).
  12. **Pork loin or pork loin roast may be used instead of veal. Pounded flat**.

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