Veal Schnitzels With Drambuie & Green Peppercorn Sauce Recipe

Cooking Directions

• STEP 1.Pound the veal cutlets to an even thickness and season with salt and pepper.
• STEP 2.Dip the veal cutlets in flour, then in beaten eggs, and finally in breadcrumbs.
• STEP 3.Heat oil in a large skillet and fry the veal cutlets until golden brown and crispy.
• STEP 4.In a separate saucepan, melt butter and sauté shallots until translucent.
• STEP 5.Add Drambuie and green peppercorns to the saucepan and simmer until the sauce thickens.
• STEP 6.Serve the veal schnitzels with the Drambuie & Green Peppercorn Sauce and garnish with fresh herbs.

Cooking Tips

• Make sure to pound the veal cutlets to an even thickness to ensure even cooking.
• Use fresh breadcrumbs for a crispier coating on the veal cutlets.
• If you can't find green peppercorns, you can substitute with black peppercorns.

Storage and Serving

• Leftover veal schnitzels can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the schnitzels in a preheated oven at 350°F for about 10 minutes.
• Serve the veal schnitzels with a side of mashed potatoes and steamed vegetables for a complete meal.