German Style Breaded Cutlets With Swiss Cheese Recipes

Steps:

• Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
• Slice lemon in half and squeeze lemon juice over all four pieces of veal.
• Allow the veal to sit in lemon juice for 30 minutes.
• Allow excess lemon juice to drip off before breading the cutlets.
• Sprinkle a pinch of salt over each cutlet.
• Place flour in a large shallow plate.
• Beat eggs, water, and vegetable oil in a large shallow bowl. ~NOTE~ The vegetable oil helps to hold the breading on securely and to make the breading crisp.
• Place breadcrumbs in a large shallow plate.
• one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
• Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
• Then dredge into the breadcrumb mixture to coat.
• Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
• Heat shortening in a large heavy skillet.
• There should be enough oil in the pan for the cutlets to "swim".
• When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
• Fry first side slowly until golden brown, about 4-6 minutes.
• Turn cutlets over with a spatula, being careful not to splatter hot oil.
• Fry on second side for about 4-6 minutes, or until golden brown.
• Drain on paper towels.
• If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.

Steps:

• Before you begin, make sure your chicken cutlets are pounded thinly (place chicken piece between two sheets of wax paper and pound with a meat mallet).
• In a bowl, combine 2 Tbsp flour,Parmesan, egg, minced parlsey, salt, pepper, nutmeg, and milk using a whisk.
• Set some additional flour in a wide dish and dip each cutlet into the flour just to coat both sides lightly.
• Heat a large skillet over medium-low heat and melt 4 Tbsp butter in the pan.
• While the butter is melting, dip each floured cutlet into the milk mixture and add to the skillet.
• Cook cutlets until golden and tender on each side- about 3-5 minutes per side or until chicken is cooked all the way through.
• Just before they are done cooking, top each piece with a slice of cheese and let melt.
• Remve cutlets to a platter and keep warm.
• Heat remaining 2 Tbsp butter in the same pan until darkened.
• While the butter is heating, cut the lemon in half.
• Squeeze half of the lemon and add the juice to the skillet.
• Stir and drizzle lemon butter over the cutlets as desired to taste- this will be very thin.
• Garnish each plate with a sprig of parsley.
• Slice remaining 1/2 lemon into thin slices and place on top of cutlets cutlets as a garnish.

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Steps:

• Preheat the oven to 350°.
• The sauce-in a small bowl, mix together all the sauce ingredients; taste for seasoning and adjust.
• Place the chicken in a lightly sprayed or oiled 9 x 13 inch glass baking dish; sprinkle lightly with salt and pepper (optional).
• Spread the sauce on top of the chicken.
• Bake, uncovered, until the chicken is cooked through, about 35 minutes.
• Sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer.

Steps:

• Sprinkle cutlets with lemon juice and season with salt, pepper, paprika and flour.
• Heat oil in a frying pan and fry cutlets for 3 minutes on the first side.
• Turn cutlets over and add drained capers to pan.
• Fry again for 3 minutes; remove cutlets and arrange on a preheated platter.
• Pour wine into pan, scraping loose any brown particles from bottom of the pan.
• Add bay leaf, simmer liquid 3 minutes.
• Remove bay leaf.
• Blend in evaporated milk or cream and adjust seasonings.
• Pour over cutlets.
• Cut beets into strips and arrange on lettuce leaves as a garnish.