serves 4
Ingredients
1½ lbs Veal Cutlets 700g
flour
3 tablespoon. grated Parmesan cheese 45ml
2 eggs
1 teaspoon. minced parsley 15ml
½ teaspoon salt 2.5ml
¼ teaspoon pepper 1ml pinch of
nutmeg
2 tablespoons milk 30ml
1 cup fresh breadcrumbs 250ml
6 tablespoons butter 90ml
4 slices lemon
Directions
Pound meat thin and dip in flour.
Blend together cheese, eggs, parsley, salt, pepper, nutmeg and milk.
Dip cutlets into this batter, coat with crumbs and refrigerate for 1 hour.
Cook breaded cutlets in butter until golden brown on both sides.
Pour pan juices over cutlets and serve with lemon slices.
From
the family of: Nickonovitz
History of recipe: German Origin
This meal originated in Vienna, Austria. But it soon became a popular dish in Germany and is not thought to be a German dish, but in origin it is truly Austrian.
Jaeger Schnitzel has a brown mushroom
sauce.
Schnitzel
a la Holstein has a sunny side up egg over it.
Puszta Schnitzel has a melange of peppers and
onions served over the cutlet.
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