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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 12 |
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There is a lot of German influence in the hill country of Texas and this is one of our favorite meals to have. I have to squeeze lots of fresh lemon on my schnitzel. We love this dish with spaetzle. Ingredients:
4 -6 large veal cutlets, pounded to about 1/8 inch thick |
1/2 cup all-purpose flour, seasoned with |
salt & freshly ground black pepper |
2 eggs, beaten |
1/2 cup breadcrumbs |
4 tablespoons butter or 4 tablespoons margarine or 4 tablespoons vegetable oil |
capers, drained |
anchovy fillet (1 or 2 per cutlet) |
fried egg (1 per cutlet) |
lemon wedge |
Directions:
1. Coat the veal cutlets lightly with flour mixture, dip in the beaten.
2. eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to.
3. 2 hours. Heat the butter in a large heavy skillet over moderate heat.
4. and cook the cutlets 3 to 4 minutes per side, until browned, adding.
5. more butter if necessary. Top with capers, anchovy fillets, fried.
6. eggs, and serve with lemon wedges.
7. variations:.
8. If desired these combinations may be substituted.
9. Sauteed onions & peppers.
10. German brown meat sauce.
11. Sauteed onions, peppers & tomatoes (my fave).
12. **Pork loin or pork loin roast may be used instead of veal. Pounded flat**.
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