Recipe Background
Schnitzel: crispy outside, tender inside, with a hint of nutty parmesan.
Crisp and golden, German Schnitzel offers a delightful contrast between a crunchy breadcrumb coating and tender veal within. The sound of butter sizzling in the pan is a welcoming reminder of the treat to come, filling the kitchen with a comforting, nutty aroma. A sprinkle of parmesan adds a subtle umami layer, perfectly complementing the tender meat encased in its craggy shell.
Preparing schnitzel transforms a simple act into something of a ritual. Take a moment to pound the veal cutlets evenly. This ensures the meat cooks gently and stays juicy. The balance of textures—crispy exterior and tender interior—hinges on this simple yet crucial action. As you cook, the scent of browning breadcrumbs and melting butter blends into a culinary symphony.
Sharing schnitzel is pure joy. The communal aspect of this dish, served with a wedge of lemon and a sprinkle of fresh parsley, invites guests to adorn their slices as they wish. It's the kind of meal that encourages laughter and conversation around the table, leaving everyone with both full bellies and fond memories.
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
- Place the veal cutlets between two sheets of heavy plastic on a solid, level surface.
- Firmly pound the cutlets to 1/4-inch thickness using the smooth side of a meat mallet or a similar tool.
- In a bowl or plate, add the flour, then dip each of the cutlets in the flour to coat, shaking off any excess.
- 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.
- Place the breadcrumbs in a shallow plate.
- Dip each cutlet into the egg mixture.
- Press the dredged cutlets into the breadcrumbs to coat.
- Place the coated cutlets on a plate and refrigerate for at least 1 hour and up to overnight.
- Melt the butter in a large skillet over medium heat.
- Add the cutlets and cook until browned, about 3 minutes per side.
- Transfer the cutlets to a serving platter, pouring the pan juice over them.
- Garnish with the lemon slices and the extra parsley and serve.
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