Gebackener Emmentaler
Crispy-fried Emmentaler cheese cutlets with a golden breadcrumb crust, served with a bright lemon and herb sauce. An Austrian classic that's elegant enough for dinner yet simple enough for weeknights.
- Total time
- 25 min
- Servings
- 4
- Calories
- 468
- Protein
- 28g
Ingredients
- 1 lb Emmentaler cheese, sliced into 1/2-inch-thick cutlets
- ½ cup all-purpose flour
- 2 whole eggs
- 1 cup panko breadcrumbs
- 4 tbsp butter
- 2 tbsp neutral oil
- 1 whole lemon
- 3 tbsp fresh parsley, finely chopped
- 1 pinch salt and black pepper
- 2 tbsp capers in brine, drained and chopped
Instructions
- 1
Pat cheese cutlets dry with paper towels. Season both sides generously with salt and pepper.
- 2
Set up three shallow bowls: flour in the first, beaten eggs in the second, panko in the third.
- 3
Dredge each cheese cutlet in flour, shake off excess, dip in egg, then coat thoroughly with panko.
- 4
Heat butter and oil in a large skillet over medium-high until oil shimmers, about 60 seconds.
- 5
Fry cheese cutlets 90 seconds per side without moving until golden brown and crispy. Transfer to a plate.
- 6
Wipe out skillet. Add 3 tbsp butter, zest of lemon, parsley, and capers over medium heat.
- 7
Squeeze lemon juice into the pan and swirl until the sauce is fragrant and glossy, about 30 seconds.
- 8
Plate cheese cutlets and drizzle the lemon-caper sauce over the top. Serve immediately.
Tools you’ll need
- 12-inch skillet
- three shallow bowls
- tongs
- paper towels
- measuring cups and spoons
- knife
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