Chef Rudi Scherff
The Student Prince, www.studentprince.com, Springfield, MA
- eight 3 oz veal cutlets, pounded thin
- unseasoned fine bread crumbs
- 4 oz milk
- one raw egg
- butter for the saut￩ pan
- lemon for garnish
- anchovy for garnish
Beat the egg and milk together until well mixed to make an egg wash. Put the flour and breadcrumbs onto two dinner plates. Dip the meat into the flour, shake off the excess, then dip the meat into the egg wash and then into the bread crumbs. The meat can be held a brief time in the refrigerator using wax paper between the cutlets. After an hour or so it will get soggy.
Heat the butter till melted over medium high heat. Add the meat and sauté till golden brown on each side. If desired the meat can be held in a warm oven for a short period. A little butter may be melted in the pan and poured over the schnitzel with any pan juices.
Garnish the meat with lemon wedges and anchovies. Other garnishes may be used at your fancy, including capers, smoked salmon, sliced pickle, etc. Traditionally, most of them would be salty items. If desired you may crown the schnitzel with a fried egg in which case it becomes a Schnitzel Holstein.