Veal Schnitzel

 

 4 5 ounce veal cutlets

1/2 cup all purpose flour

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

2 beaten eggs

1 tbsp water

1 1/2 panko bread crumbs

1/2 cup vegetable oil

2 tbsp chopped fresh parsley

1 lemon sliced into wedges for garnish


Using a meat mallet, pound out the meat slices to a 1/4 inch slices.

Add the all purpose flour, salt, pepper and garlic powder to a shallow bowl and whisk to combine.

In another bowl, whisk together the eggs and add water.

Add the panko bread crumbs to a third bowl.

Dredge each veal cutlet in the flour and shake off excess.

Add the cutlet to the egg wash until completely coated.

Transfer the cutlet to the panko bread crumbs and coat both sides. Lightly press to make sure bread crumbs stick to each cutlet.

Repeat until all the cutlets are breaded.

Add the vegetable oil to a large skillet and turn onto medium high.

Place the cutlets into the pan and cook for 2 minutes per side or until golden brown.

Remove from the pan when done and place on a plate with paper towels.

Sprinkle with parsley and serve with lemon ledges.

 





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