Veal Schnitzels - Sznycle Cielece

1. 1

   Have veal cut into cutlets; pound well so meat is

2. 2

   not more than 1/4-inch thick.

3. 3

   Season and dredge in flour.

4. 4

   Brown quickly in hot butter.

5. 5

   Reduce heat and fry slowly until tender.

6. 6

   Arrange on hot platter and garnish each piece with a lemon slice and chive butter.

7. 7

   Add soup stock to the bottom of the frying pan; allow to boil up and pour over the meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.