Mom was the cook in our family but Dad was the gatherer of recipes. This one came from a card he typed many years ago (hence the creative spelling of “snitzel”).
During the last half of the 1950s my Dad, who was in the Army, was assigned to France. We lived in NW France in the Alsace region close to Germany and spent some summer vacations in Germany where I developed a fondness for schnitzel. In fact the legend goes that’s all I would order for supper in restaurants.
When my Dad retired from the Army, we moved to a very small town in Southwest Virginia with no German restaurant for miles around. We could, however, get very good milk-fed veal by mail from Charlottesville, Virginia. So Mom became the German chef and my Dad and I fought for the privilege of pounding the veal scallops.
You can either serve this dish family style by passing the warm platter and lemon slices or plate each serving with lemon slices. Add a side dish of spaetzle or wide noodles and French green beans or asparagus.
These are the ingredients for each serving. Quantities depend on the number of servings.
1 veal scallop pounded thin
fine bread crumbs (1/8 cup or so)
salt and fresh ground pepper
grated Parmesan cheese
fresh lemon slices or wedges
Pound the veal scallops until they are about half their original thickness. Beat the egg and place in a shallow dish or on a plate. Toss the bread crumbs with the salt, pepper and Parmesan cheese and spread on a plate or shallow dish. Put the flour on a third plate or shallow dish.
Pour olive oil to about 1/4 inch deep in a heavy skillet and add 2 -3 Tbls of butter for flavor. Heat on medium high so the oil is very hot and the veal cooks quickly.
Dredge both sides of the veal scallops first in flour, then in egg, then the bread crumb mixture. Brown the scallops on both sides. If the oil is hot enough, this should only take a minute or two.
Place the cooked scallops on a warm platter until all scallops are cooked. Serve immediately with lemon slices or wedges.