Schnitzel a La Holstein

Recipe by YaYa1689
READY IN: 2hrs 10mins
SERVES: 4-6
UNITS: US

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
    4 tablespoons margarine or 4 tablespoons vegetable oil
  • Garnishes
  • capers, drained
  • anchovy fillet (1 or 2 per cutlet)
  • fried egg (1 per cutlet)
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DIRECTIONS

  • 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.
  • variations:
  • 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**.
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