Schnitzel with Noodles

by Nancy Otto

SERVINGS

4 servings scale / convert

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

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.

CHEF 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.

TAGS

german, schnitzel add tags

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