bavarian schnitzel
(4 ratings)
This is from a really old cookbook called "Bach to the Kitchen", a fund raising catalog for a choral group out of Connecticut. We love this recipe.
(4 ratings)
yield
4 serving(s)
prep time
25 Min
cook time
10 Min
method
Stove Top
Ingredients For bavarian schnitzel
-
4veal cutlets (about 1 pound)
-
1/2 tspsalt
-
1/4 tspblack pepper
-
2eggs
-
2 Tbspwater
-
3/4 cfine, dry breadcrumbs
-
1 Tbspfresh parsley, chopped
-
2 tsplemon zest
-
1/2 call-purpose flour
-
3 Tbspbutter, melted
-
3 Tbspvegetable oil
-
4 slicelemon
How To Make bavarian schnitzel
-
1Place the cutlets between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper.
-
2Combine eggs and water in a small bowl; beat well with a wire whisk. Set aside.
-
3Combine breadcrumbs, chopped parsley, and lemon zest in a shallow bowl; set aside.
-
4Dredge the cutlets in flour; dip in the egg mixture, and coat with breadcrumb mixture. Chill at least 15 minutes.
-
5Cook the cutlets in melted butter and vegetable oil in a large skillet over medium heat until browned on both sides. Garnish, if desired with lemon slices.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT