salt & pepper
Directions:pound veal slices until they are very thin,(one standard cutlet will be about as round as a dinner plate after tenderizing with a hammer) (hint: cover with plastic wrap before tenderizing, it will reduce bits of meat from splattering) coat the processed veal with flour, season, dip in scrambled egg thed coat with the breadcrumbs, (process all meat first and cook it just before serving, for maximum flavor) Put a small amount of butter in a skillet on med high heat, when butter gets hot place cutlet in butter and fry about 1 minute, gently turn over and fry the the other side for about 1 minute. The meat will cook fast because it is very thin. Repeat process for all pieces of meat. Place on paper towels to drain any excess butter. DO NOT DROWN MEAT IN BUTTER WHEN FRYING AND DO NOT LET BUTTER BURN.
Serve with lemon wedges, which when squeezed over the cutlet will make it taste out of this world. (suggestion: serve asparagus and parsley potatoes with the cutlet and an individual salad. substitute pork cutlet for veal and follow the same process, except pork will take a little longer to cook (stretch the butter with a small amount of oil, when all the pork is cookedadd some flour to the drippings, and cook to thicken, add water then cook it until it recuces to a nice brown gravy (a small dash of Kitchen Boquet) will gice it a deep brown. While the gravey is cooking saute some thin onion slices and mushrooms in another skillet (saute not fry)after the gravy is cooked strain it to get a smooth texture then add the onions and mushrooms and place an ample dip ful over the pork cutlet when it is served,
In Germany this is called a Yeager Schnitzel which translates to a "Hunters Schnitzel" because it is more robust.
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