My husband likes schnitzel. Or should I say, loves schnitzel. Yet, in our 10 years of marriage, I think I have only prepared it 3 times a year. Veal scallopini is not easy on our budget. So, this meal is something special for him.
I served the schnitzel with mini French green beans and plain white rice.
Simple Schnitzel (Good for 5 servings)
5 pieces of veal scallopini (less than a pound, 3 x 5'' thin slices)
2 cups of whole wheat flour
2 cups of Italian breadcrumbs
5 large farm eggs
Dash of coarse sea salt
Olive oil for cooking
Lemon wedges or lingonberry jam for serving
Boil 16 oz of mini French green beans (Haricots Verts) in 1 cup of water, 1 tsp of coarse sea salt and 2 tbsp of olive oil in medium heat.
Cook 3 cups of medium grain white rice.
Set your timer to 30 minutes.
Get 3 shallow dish. Put 2 cups of whole wheat flour in the first shallow dish.
Beat 5 large farm eggs, with a dash of salt, in the second shallow dish.
Put 2 cups of Italian breadcrumbs in the third shallow dish.
Heat 3 tbsp of olive oil in a large frying pan.
Dredge the veal cutlet first in flour, then in egg, and third, in the breadcrumbs.
Do this procedure twice.
Fry the veal cutlet. Each side will take about 2 minutes. When you turn the veal on the other side, you may prepare the next veal cutlet.
Serve the schnitzel while it's warm. Place a schnitzel on a plate, with a handful of French green beans and 1/2 cup of cooked white rice. You may place a serving of lemon wedges and lingonberry jam.
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