Saturday, February 04, 2006

Cheese Schnitzel- Kaseschnitzel

I drive by farms that with animals farmers are using to produce veal everyday but I have not found a source to buy it yet in this area so I used cubed steaks for this recipe.

Cheese Schnitzel- Kaseschnitzel

main dish, meats

6 veal cutlets, pounded
1 lemon juice (optional)
1/2-1 cup flour
2 eggs, lightly beaten
2 tablespoon salad oil
1 cup dry, fine breadcrumbs
4-5 tablespoon Butter, lard or vegetable shortening
1/2 cup parmesan cheese

Your can marinate in lemon juice for 30 minutes before they are breaded.
Sprinkle salt on both sides. Measure flour into wax paper. Beat eggs and
water in a wide flat bowl, beat in oil if using it. Measure breadcrumbs.
Dip cutlets lightly in flour and the into egg mixture. Dredge cutlets in
breadcrumbs adn cheese mixed together. Let stand at room temperature for 15
to 30 minutes. Heat fat in large skillet. There should be enough in the
pan for cutlets to swim. Do not crowd cutlets. Fry first side slowly until
golden brown. Turn over with spatula. Fry until golden brown. Place on
platter or pan in oven, cover with aluminum foil 250 to 275 degrees F
until all are fried.

Yield: 3-6 serviongs

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