Recipe by YaYa
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.
Top Review by Cookin-jo
Great schnitzel! I had to use more than 1/2 cup of the flour and breadcrumbs and 3 eggs because my 4 cutlets were very large. And I opted to use sauteed onions and peppers as garnish. Delicious!
- 4 -6 large veal cutlets, pounded to about 1/8 inch thick
- 1⁄2 cup all-purpose flour, seasoned with
- salt & freshly ground black pepper
- 2 eggs, beaten
- 1⁄2 cup breadcrumbs
- 4 tablespoons butter or 4 tablespoons margarine or 4 tablespoons vegetable oil
- capers, drained
- anchovy fillet (1 or 2 per cutlet)
- fried egg (1 per cutlet)
- lemon wedge
Directions See How It's Made
- Coat the veal cutlets lightly with flour mixture, dip in the beaten.
- eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to.
- 2 hours. Heat the butter in a large heavy skillet over moderate heat.
- and cook the cutlets 3 to 4 minutes per side, until browned, adding.
- more butter if necessary. Top with capers, anchovy fillets, fried.
- eggs, and serve with lemon wedges.
- If desired these combinations may be substituted.
- Sauteed onions & peppers.
- German brown meat sauce.
- Sauteed onions, peppers & tomatoes (my fave).
- **Pork loin or pork loin roast may be used instead of veal. Pounded flat**.