| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 2 servings |
Ingredients
- 8 slices white bread, crusts removed
- Flour for dredging
- 2 large eggs
- 2 tablespoons whole milk
- Kosher salt and freshly ground black pepper
- 2 veal cutlets (scaloppini) (about 2 1/2 ounces each), patted dry
- 1/4 cup unsalted butter, divided
- 2 lemon wedges
Instructions
- In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
- Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
- To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
- Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 780 |
| Total Fat | 41 g |
| Saturated Fat | 20 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 42 g |
| Cholesterol | 341 mg |
| Sodium | 775 mg |
Reviews
Just like my mom’s growing up in Germany in the mid 1950s…sigh.
Sometimes you just want breaded veal, and this recipe was easy & delicious. We had spaetzle and red cabbage but I love the idea of potato pancakes. Maybe for our leftovers. Will definitely make this again.
Wiener Schnitzel, potato pancakes, saurkraut and steamed veg…. great dinner.
Takes me back to Germany