Veal Schnitzel


4 lrgs veal cutlets - (6 to 7 oz ea)
Waxed paper as needed
1 cup flour
Coarse salt to taste
Freshly-ground black pepper to taste
1 cup cracker meal
(found near bread crumbs or at fish counter in mar
1 whl nutmeg
Chopped fresh parsley for garnish
1 lemon cut into wedges


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.
Heat a large skillet over moderate heat.
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.
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.
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.
This recipe yields 4 servings.




48.0 servings


Sunday, February 14, 2010 - 7:05am



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