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1
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Trim all fat from veal.
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2
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Beat or pound the veal cutlets until very thin.
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3
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Lightly salt and pepper the veal cutlets.
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4
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Set up 3 shallow dishes.
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5
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Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another.
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6
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Beat eggs well and place in the third dish.
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7
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Dip first into a small bowl containing flour,
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8
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Dip next into a small bow of beaten egg
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9
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Dip next into bowl containing dried bread crumbs
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10
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Heat the butter, oil or lard in a large frying pan. (or the combination)
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11
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Schnitzel is done when a fork goes right through the meat.
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12
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Serve topped with quarters of lemon, roasted potatoes, rice and salad as a side dish
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13
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Sprinkle the lemon zest on the top of the schnitzels
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14
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Juice is squeezed on the cutlet according to taste (see more) |
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