Schnitzel from Ulrich’s 1868 Tavern

Buffalo’s oldest tavern has been revitalized this summer. Ulrich’s 1868 Tavern is back and bringing German culture to downtown Buffalo. Sal Buscaglia and Chef John Gugino were in the Winging It kitchen this morning cooking up schnitzel with a twist…serving it up 4 different ways! Check out the recipe below:

Ingredients:

4 large veal cutlets
1 cup flour
Salt and pepper
2 eggs
A drizzle extra-virgin olive oil
1 cup cracker meal, found near bread crumbs or at fish counter in market
Butter, for frying
Whole nutmeg
Chopped fresh parsley, for garnish
1 lemon, cut into wedges

Directions:
Pound the veal cutlets very thin (about 1/4-1/2 inch thick). Heat a large skillet over moderate heat.

Set veal aside and set up 3 shallow dishes in a row and a plate in a row. Place flour in 1 dish and season with salt and pepper. In the second dish, beat eggs with a drizzle of oil and season with salt. In the third dish, pour out about 1 cup of cracker meal.

Bread veal in flour. Coat the veal evenly with egg on both sides. Gently press veal into cracker meal and rest coated cutlets on a plate. Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet.

When butter foams, add 2 pieces of veal and cook 3 to 4 minutes on each side until golden brown all over. Repeat with remaining 2 veal cutlets. Try serving up the schnitzel with different ingredients like cheese and corn beef just like Chef John. Serve with your choice of side dish.

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