| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 large (6 to 7 ounce) veal cutlets
- Waxed paper
- 1 cup flour
- Salt and pepper
- 2 eggs
- A drizzle extra-virgin olive oil
- 1 cup cracker meal, found near bread crumbs or at fish counter in market
- Butter, for frying
- Whole nutmeg
- Chopped fresh parsley, for garnish
- 1 lemon, cut into wedges
Instructions
- 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.
Reviews
Looks great I will try it
great..delicious
A VERY HEARTY MEAL GOOD FOR AFTER A LONG HARD DAY..
I couldn’t find cracker meal, so I used garlic and herb bread crumbs instead. My whole family loved it–we didn’t think it was bland at all! Adding the nutmeg and squeezing lemon over it at the end made a huge difference. I’ll definitely make it again.
I followed the recipe exactly and watched the show – it was so plain and tasteless. I was very disappointed, will not make again.
I used think slices of chicken instead of veal, and it turned out great. The nutmeg is a must, it adds a lot to the flavor.