BAVARIAN SCHNITZEL
This is from a really old cookbook called "Bach to the Kitchen", a fund raising catalog for a choral group out of Connecticut. We love this recipe.
Provided by Lynette !
Categories Beef
Time 35m
Number Of Ingredients 12
Steps:
- 1. Place the cutlets between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper.
- 2. Combine eggs and water in a small bowl; beat well with a wire whisk. Set aside.
- 3. Combine breadcrumbs, chopped parsley, and lemon zest in a shallow bowl; set aside.
- 4. Dredge the cutlets in flour; dip in the egg mixture, and coat with breadcrumb mixture. Chill at least 15 minutes.
- 5. Cook the cutlets in melted butter and vegetable oil in a large skillet over medium heat until browned on both sides. Garnish, if desired with lemon slices.
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