Step 1

Tenderize the veal to about ¼ inch thick.

Step 2

Salt on both sides

Step 3

Get three bowls ready to bread the cutlets – one with flour - one with whisked eggs- one with bread crumbs.

Step 4

Heat the butter and oil in a large pan, allow oil to get hot.

Step 5

Coat the veal cutlets in the flour then egg and then the bread crumbs.

Step 6

Fry in the oil/butter making sure the schnitzels are always surrounded by the oil.

Step 7

Remove when lightly browned and put on paper towels to remove any excess oil.

Step 8

Fry the parsley in the remaining oil and serve as garnish over the Schnitzel.

Step 9

Notes:

Step 10

Serve with a warm potato salad called Kartoffelsalat and lemon wedges.