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READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 veal cutlets (1 cm thick (top round of beef will do))
  • 1 lemon
  • 12 bunch parsley
  • 1 -2 egg, lightly beaten
  • to taste dry breadcrumbs
  • to taste flour
  • to taste oil (for frying)
  • salt and pepper

Directions

  1. Tenderize meat between 2 sheets of wax paper (or have butcher do it for you), pat with salt and pepper.
  2. Dip cutlets in flour, shake off excess, dip in egg, then in bread crumbs.
  3. Brown meat in hot fat on both sides till golden brown.
  4. Place briefly on paper towel to absorb excess fat. Serve each Schnitzel with a wedge of lemon and parsley sprigs.
  5. Serve with a green salad, cauliflower, peas, green beans or carrots and new red potatoes, boiled, then quickly browned in butter.

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