Easy German Schnitzel makes the classic dinner much more accessible, but just as delicious! It’s hard to argue with tender veal cutlets coated in herbs, spices, and crunchy breadcrumbs, and doubly hard to argue when they’re pan-fried in rich butter! Golden-brown, savory, crispy, and fragrant, Easy German Schnitzel will make dinner a breeze every time!
Ingredients
- 1 1/2 pounds veal cutlets
- 1/2 cup all-purpose flour
- 2 large eggs
- 3 tablespoons parmesan cheese, grated
- 2 tablespoons milk
- 1 teaspoon parsley, minced, plus more, to taste, for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- ground nutmeg, optional, to taste
- 1 cup dry breadcrumbs
- 6 tablespoons butter
- 4 slices lemon, for garnish
Directions
Step 1 –Place the veal cutlets between two sheets of heavy plastic on a solid, level surface.
Step 2 –Firmly pound the cutlets to 1/4-inch thickness using the smooth side of a meat mallet or a similar tool.
Step 3 –In a bowl or plate, add the flour, then dip each of the cutlets in the flour to coat, shaking off any excess.
Step 4 –Beat together the eggs, the parmesan, the milk, 1 teaspoon of the parsley, the salt, the pepper, and the nutmeg in a shallow bowl until combined.
Step 5 –Place the breadcrumbs in a shallow plate.
Step 6 –Dip each cutlet into the egg mixture.
Step 7 –Press the dredged cutlets into the breadcrumbs to coat.
Step 8 –Place the coated cutlets on a plate and refrigerate for at least 1 hour and up to overnight.
Step 9 –Melt the butter in a large skillet over medium heat.
Step 10 –Add the cutlets and cook until browned, about 3 minutes per side.
Step 11 –Transfer the cutlets to a serving platter, pouring the pan juice over them.
Step 12 –Garnish with the lemon slices and the extra parsley and serve.
