Veal Schnitzel

13 ingredients
5 steps

Ingredients

  • 4 veal cutlets lrgs, 6 to 7 oz ea
  • 1 cup flour
  • coarse salt to taste
  • freshly ground black pepper to taste
  • 2 eggs
  • extra-virgin olive oil A drizzle
  • 1 cup cracker meal
  • bread crumbs
  • fish
  • butter for frying
  • 1 nutmeg
  • fresh parsley Chopped, for garnish
  • 1 lemon cut into wedges

Directions

  1. 1
    Cover work surface with a sheet of waxed paper. Arrange cutlets with a few inches between them on paper. Top work surface with a second sheet of waxed paper. Pound cutlets out to 1/4-inch thick using the bottom of small heavy skillet or a rubber mallet.
  2. 2
    Heat a large skillet over moderate heat.
  3. 3
    Set veal aside and set up 3 disposable pie tins and a plate in a row. Place flour in 1 disposable tin and season with salt and pepper. In the second disposable tin, beat eggs with a drizzle of oil and season with salt. In the third disposable tin, pour out about 1 cup of cracker meal.
  4. 4
    Bread veal in flour. Coat the veal evenly with egg on both sides. Gently press veal into cracker meal and rest coated cutlets on a plate. Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet.
  5. 5
    When butter foams, add 2 pieces of veal and cook 3 to 4 minutes on each side until golden brown all over. Remove to a warm plate and grate a little nutmeg over hot schnitzel. Repeat with remaining 2 veal cutlets. Garnish veal with parsley and serve with lemon wedges.

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