Schnitzel With Bavarian Seasoning Recipe 55

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.

Steps:

• In a wide, shallow bowl mix together the eggs and water to make an egg wash. In another bowl, combine the breadcrumbs and bavarian seasoning. Place the flour in the third bowl. Dip the pounded meat in the flour and turn to coat both sides. Procedd to the egg wash and dredge again ans finally dredge the veal in the breadcrum mixture. In a non-stick frying pan, melt the butter over medium high heat. When the butter is bubbling but before it browns, add 2 pieces of meat at a time. Cook until golden brown, shaking the pan occasionally to keep the cutlet from sticking. Gently flip the meat and lightly brown the other side. It usually takes 4-5 minutes per side. Keep warm in a 250 degree F oven on a cookie sheet until all the meat is cooked and ready to be served.

Steps:

• In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
• Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
• Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.