Münchner 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
• Vegetable oil, for frying Vegetable oil, for frying
• For the herb butter: For the herb butter:
• 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
• 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 13g)
• Carbohydrates: 25g (Sugars: 1g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   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.
3. 3.
   Season the veal cutlets with salt and pepper.
4. 4.
   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
5. 5.
   Dredge each veal cutlet in flour, shaking off any excess.
6. 6.
   Dip the cutlets into the beaten eggs, allowing any excess to drip off.
7. 7.
   Coat the cutlets in breadcrumbs, pressing gently to adhere.
8. 8.
   Heat vegetable oil in a large skillet over medium-high heat.
9. 9.
   Fry the breaded cutlets for about 3-4 minutes on each side until golden brown.
10. 10.
    Transfer the fried cutlets to a baking sheet and place them in the preheated oven to keep warm.
11. 11.
    In a small bowl, combine the softened butter, parsley, chives, thyme, lemon zest, salt, and pepper. Mix well until all the ingredients are incorporated.
12. 12.
    Remove the veal cutlets from the oven and serve them hot with a generous dollop of herb butter on top.

Treat your ingredients with care...

• Veal cutlets — Pounding the veal cutlets ensures they cook evenly and become tender. Be careful not to over-pound them, as they may become too thin and lose their juiciness.

Tips & Tricks

• For a twist, you can substitute veal with pork or chicken cutlets.
• Make sure the oil is hot enough before frying the cutlets to achieve a crispy crust.
• Serve the Münchner Schnitzel with a squeeze of fresh lemon juice for an extra tangy flavor.
• If you prefer a lighter version, you can bake the breaded cutlets in the oven instead of frying them.
• Leftover herb butter can be refrigerated and used as a delicious spread for bread or melted over grilled vegetables.

Serving advice

Serve the Münchner Schnitzel hot, accompanied by traditional German sides such as potato salad, sauerkraut, and a refreshing cucumber salad. Garnish with fresh parsley for an added touch of color.

Presentation advice

Arrange the Münchner Schnitzel on a platter, placing a dollop of herb butter on top of each cutlet. Sprinkle some additional fresh herbs over the dish for an appealing presentation. Serve with the suggested side dishes and enjoy the vibrant colors and textures of this classic German meal.