Prep 2 hrs
Cook 10 mins
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.
- 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
- 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**.
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!
Schnitzel is one of my favorite things after preparing this dish for my family! Everyone else liked it as well so it is must try. The taste of the egg and capers with the lemon on top is perfect. I will be making this again for sure.