Weiner Schnitzel, Veal Cutlettes With Lemon
photo by Recipe USA
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 large veal chops, boned
- 2 eggs, beaten
- 29.58 ml fresh lemon juice
- 236.59 ml breadcrumbs (plain or Italian)
- 59.14 ml freshly grated parmesan cheese
- 2.46 ml salt
- 1.23 ml white pepper
- 1.23 ml powdered thyme
- 1.23 ml onion powder
- 1.23 ml garlic powder
- 1.23 ml paprika
- 44.37 ml butter or 44.37 ml olive oil
- 4 lemon wedges
- 4 parsley sprigs
directions
- Pound veal with a meat pounder until very thin, being careful not to tear the meat. If you don't have veal, you can also use pork or chicken cutlets. I have used all 3 at one time or another and they are all delicious.
- Beat the eggs with lemon juice. Set aside.
- Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly.
- Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking.
- Saute veal until lightly browned on both sides, 7-10 minutes in all, in butter or olive oil.
- Serve immediately, garnished with lemon wedges and parsley.
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RECIPE SUBMITTED BY
I collect cookbooks and am partial to southern 'comfort food' cooking and tex-mex.