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Veal Schnitzel Recipe

My simple Veal Schnitzel Recipe is easy to make, very tasty, and goes well with starches like pasta or potatoes.  Veal schnitzel or sometimes referred to as Veal Cutlet or Viennese Cutlet is a very popular dish in Eastern and Central European countries.  My mother often makes veal or pork cutlets and fries them in a breadcrumb crust.

Veal Schnitzel

Veal Schnitzel

They key to a great tasting Veal Schnitzel is quality veal cutlets (preferably from milk-fed veal), well-seasoned bread crumbs, and making sure that the veal is properly tenderized.  Despite veal’s reputation for being a tender cut of beef, veal cutlets are anything but — they require thorough tenderizing with a meat mallet.  However, if done right, you’ll be able to cut the veal with a butter knife, or bite off mouth-watering pieces of crispy veal schnitzel with no effort at all.  Click the link for the complete recipe and HD video.

High Definition Video Presented Here:

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves 6 people

Veal Schnitzel Recipe:

  • 1 kg  or 2lb Veal Cutlets
  • 4 eggs, beaten
  • 1 tsp salt
  • 1 tsp of  ground pepper
  • 1 cup of all purpose flour
  • 2 cups of Italian or seasoned breadcrumbs
  • vegetable oil (enough for 1/4″ of oil in your frying pan)
  • Fresh chopped parsley
  • 1 lemon, sliced into wedges
  1. Place individual veal cutlet between two pieces of plastic or saran wrap.  Using a meat mallet (spiked side) to pound the veal cutlets.  Make sure you evenly and thoroughly tenderize the entire cutlet on both sides.  Don’t overdo it, as you can tear the cutlet which ruins the presentation — but not the flavor!
  2. Setup of a ‘breading station’ for your veal.  You’ll need a plate with flour, a bowl with the beaten egg liquid (with mixed-in salt and pepper), and a plate with the bread crumbs.  Finally, you’ll need a frying pan with oil heated to 375 degrees F.
  3. Dredge cutlets in flour to dry them; dip the cutlet in the egg mixture to wet it; then dredge with breadcrumbs.  Place in frying pan and fry for 2-4 minutes per side or until golden brown.
  4. Remove schnitzel from frying pan and place on paper towel to allow the excess oil to drain off.
  5. As you make your way through frying the veal schnitzel, you may need to refill the flour, egg mixture, and/or bread crumbs.  These are consumed as you prepare the schnitzel for frying.
  6. Garnish with parsley leaves, and drizzle lemon juice over top of the veal schnitzel.  Serve hot while the veal schnitzel is warm and the breadcrumb coating is still crispy.
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