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Veal Schnitzel
Ingredients:
1 lb. (1/4" thick) veal cutlets
3 eggs
1 tsp. salt
3/4 tsp. coarsely ground pepper
3/4 c. flour
1 1/2 c. soft bread crumbs
3/4 c. butter
5 oz. Gruyere cheese, thinly sliced
3 Tbs. dried parsley flakes, optional
1 lb. (1/4" thick) veal cutlets
3 eggs
1 tsp. salt
3/4 tsp. coarsely ground pepper
3/4 c. flour
1 1/2 c. soft bread crumbs
3/4 c. butter
5 oz. Gruyere cheese, thinly sliced
3 Tbs. dried parsley flakes, optional
Directions:
Place cutlets between sheets of wax paper; flatten to 1/8" thickness using a meat mallot. Combine eggs, salt, and pepper; beat well. Dredge cutlets in flour; dip in egg mixture, and coat with bread crumbs. Melt butter in a large skillet over medium heat; add cutlets, and cook 4 to 5 minutes. Turn cutlets, and top with cheese. Cover and cook an additional 3 to 4 minutes. Sprinkle with parsley flakes. if desired.
Makes 6 Servings
Place cutlets between sheets of wax paper; flatten to 1/8" thickness using a meat mallot. Combine eggs, salt, and pepper; beat well. Dredge cutlets in flour; dip in egg mixture, and coat with bread crumbs. Melt butter in a large skillet over medium heat; add cutlets, and cook 4 to 5 minutes. Turn cutlets, and top with cheese. Cover and cook an additional 3 to 4 minutes. Sprinkle with parsley flakes. if desired.
Makes 6 Servings
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