Ingredients
| 4 slices | veal scaloppine (thin veal cutlet) | | Salt and freshly ground pepper | | 1/4 cup | flour | | 1 | lg. egg, beaten with | | 1 tbsp. | water | | 1-1/2 cup | cracker meal | | 4 tbsp. | butter, plus more if needed | | 4 tbsp. | butter | | 1/2 cup | finely chopped parsley | | 12 oz. | thin egg noodles, freshly cooked and drained |
5 Recipe Reviews
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Please no! Schnitzel ISN'T severed with noodles, it's served with nothing but itself o.O (or maybe salad). Another Austrian would kill you :D
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What, haven't you seen The Souns of Music?
"Door bells and sleigh bells and schnitzel with noodles..."
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Schnitzel,Spaetzle and a nice Hefewiezen and im happy.....
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Schnitzel is Austrian! I have made it and its delicious.. but its not German.
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Actually the recipe for Schnitzel comes from First Century Rome. Even though the word is from the Germanic tongue.
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Instructions
Sprinkle veal with salt and pepper. Place flour on a large plate and egg mixture in a shallow bowl. Place cracker meal on a large plate. Dredge each veal slice in flour. Dip in egg mixture and then dredge in cracker meal.
Heat butter in a large heavy skillet. Saute the veal on one side. If the skillet is not large enough to hold the veal in one layer, this procedure will need to be repeated.
When the veal is browned on one side, turn and cook on the other side. Total cooking time for each slice is about five minutes, depending on the thickness of the meat. If necessary, add more butter to the skillet until all veal is cooked. Toss the freshly cooked and drained noodles with salt, pepper, butter and parsley. Immediately serve the schnitzel with the noodles on the side.
Author's Comments
Schnitzel is, of course, German. This dish sounds much more elegant if called by it's French name: Escalopes de Veau. Either way, it is quick to prepare, doesn't take much expertise and is absolutely delicious. Just be sure you don't overcook the veal or it will be tough and tasteless.
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