Viewing 5 reply threads
  • Author
    • #271381

      1/2 lb. veal leg cutlets, cut 1/8 to 1/4-in. thick
      2 Tbsp.

      1/2 cup unseasoned dry bread crumbs
      1 egg, well beaten
      1 Tbsp. butter
      1 Tbsp. olive oil
      Fresh lemon juice

      Pound veal cutlets to 1/8-in. thickness.

      Combine flour and 1/4 tsp. each of salt & pepper in shallow dish.

      Place bread crumbs and egg in separate dishes.

      Lightly coat cutlets with flour mixture. Dip into egg, draining slightly, then into bread crumbs, to coat both sides.

      Heat 1/2 of butter and olive oil in large nonstick skillet over med.-high heat until hot.

      Add 1/2 of cutlets; cook 3 to 4 min. or until cooked through, turning once. Remove cutlets; keep warm.

      Repeat with remaining butter, oil and cutlets.

      Just before serving, sprinkle with lemon juice; season with salt & pepper.

      Makes 2 servings.

    • #416950

      This looks alot like a German dish. When we were in Germany they made this in almost every place you went. So very good too.

      They would add mushrooms and gravy on top of theirs. Yum, yum……

    • #416954

      This sounds so good. I have seen these at the stores (premade) and they were too pricey, but now I think I will try to make it! Thanks!

    • #416992

      You’re making my mouth water. Used to fix these occasionally, haven’t caught any veal on sale for a long time. May just have to bite the bullet and get some.

      Quick and delicious. Thanks for posting.

    • #416998

      the mushroom one is called Jaegerschnitzel (Hunter cutlet)

    • #417037

      This recipe reminds me of Dh’s mother (she was from Germany) she used to make this all the time. Oh so good–wish she was still here. I’ll have to make this for Dh, haven’t made it in soo long.

Viewing 5 reply threads
  • You must be logged in to reply to this topic.