Frankfurter Schnitzel with Herb Butter

Ingredients

• 4 veal cutlets (150g each) (5.3 oz) 4 veal cutlets (150g each) (5.3 oz)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• Salt and pepper, to taste Salt and pepper, to taste
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 25g (2g sugars)
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. 2.
   Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs.
3. 3.
   Dredge each veal cutlet in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it evenly with breadcrumbs, pressing gently to adhere.
4. 4.
   In a large skillet, melt 2 tablespoons of butter over medium heat. Add two breaded veal cutlets and cook for about 3-4 minutes per side, until golden brown and cooked through. Repeat with the remaining cutlets.
5. 5.
   In a small bowl, combine the softened butter, parsley, chives, and lemon juice. Mix well until all the ingredients are incorporated.
6. 6.
   Serve the Frankfurter Schnitzel hot, topped with a generous dollop of herb butter. Accompany with lemon wedges for squeezing over the cutlets.

Treat your ingredients with care...

• Veal cutlets — Pounding the veal cutlets ensures they cook evenly and tenderize the meat. Be gentle while pounding to avoid tearing the meat.
• Breadcrumbs — For extra flavor, you can use seasoned breadcrumbs or add herbs and spices to plain breadcrumbs before coating the cutlets.
• Herb butter — Make sure the butter is softened before mixing it with the herbs. You can prepare the herb butter in advance and refrigerate it until needed.

Tips & Tricks

• To achieve a crispier crust, you can double coat the veal cutlets by repeating the flour, egg, and breadcrumb process.
• Serve the Frankfurter Schnitzel immediately after cooking to maintain its crispy texture.
• If veal is not available, you can substitute it with pork or chicken cutlets.
• For a lighter version, you can bake the breaded cutlets in the oven instead of pan-frying them.
• Experiment with different herb combinations in the butter, such as tarragon, thyme, or basil, to customize the flavor.

Serving advice

Serve the Frankfurter Schnitzel with a side of lemon wedges for squeezing over the cutlets. Accompany it with traditional German potato salad and a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the golden-brown Frankfurter Schnitzel on a platter, garnished with fresh parsley sprigs. Place a small dish of herb butter on the side to allow guests to add as much as they desire. Serve with lemon wedges for an extra touch of freshness.