VEAL SCHNITZEL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cover work surface with a sheet of waxed paper. Arrange cutlets with a few inches between them on paper. Top work surface with a second sheet of waxed paper. Pound cutlets out to 1/4-inch thick using the bottom of small heavy skillet or a rubber mallet.
- Heat a large skillet over moderate heat.
- Set veal aside and set up 3 disposable pie tins and a plate in a row. Place flour in 1 disposable tin and season with salt and pepper. In the second disposable tin, beat eggs with a drizzle of oil and season with salt. In the third disposable tin, 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. Remove to a warm plate and grate a little nutmeg over hot schnitzel. Repeat with remaining 2 veal cutlets. Garnish veal with parsley and serve with lemon wedges.
WIENER SCHNITZEL
Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.
Provided by Carolin
Categories World Cuisine Recipes European Austrian
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
- Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 51 g, Cholesterol 168.7 mg, Fat 12.4 g, Fiber 2.9 g, Protein 27.4 g, SaturatedFat 3.5 g, Sodium 479.1 mg, Sugar 3.6 g
VEAL SCHNITZEL
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat olive oil in pan over medium heat and saute chicken livers and garlic. Let livers cool and chop up into medium pieces.
- Divide evenly among veal and place in the center of each piece. Roll veal around livers and tie. Season with salt and pepper and lightly dredge in flour. Heat up 1 tablespoon of olive oil and brown schnitzel on all sides and set aside.
- Brown bacon in same pan and add onions cooking until translucent. Add mushrooms and cook over low heat. Pour off any excess fat and add wine. Simmer for 2 minutes and whisk in sour cream. Season with salt and pepper and place schnitzel in sauce. Simmer for 1 to 2 minutes and serve on a bed of baby arugula
VEAL SCHNITZEL WITH HERB AND CHEESE CRUST
This is a variation on a recipe my mum used to make when I was growing up. It is so comforting and relatively easy to put together. I serve it with mashed potatoes and green peas and beans. She used to serve it with tinned mushrooms in a butter sauce heated up slowly. I however think it would be better with a creamy fresh mushroom sauce. I cannot post the recipe as yet, because it is still a work in progress. This recipe is quite forgiving, you could use chicken breasts or even pork steaks if you preferred, but you would have to change the cooking time appropriately.
Provided by Sassy Syrah
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C.
- Prepare a baking tray by lining with foil and spraying lightly with olive oil spray.
- You could simply brush a small amount of oil on.
- Put the flour in a zip loc baggy.
- Season the flour.
- Combine the cheese, crumbs, and parsley in one bowl.
- Have the beaten egg in another.
- Coat the veal with flour, by tossing around in the closed bag.
- Shake off excess flour.
- Now dredge in the egg and finally in the crumbing.
- Place on the foil lined tray.
- Spray top of schnitzel with spray or drizzle very lightly with olive oil spray.
- Bake for 10 minutes.
Nutrition Facts : Calories 220.6, Fat 7.2, SaturatedFat 3.2, Cholesterol 116.8, Sodium 361.3, Carbohydrate 25.9, Fiber 1.4, Sugar 1.5, Protein 12.1
HERBED CHICKEN SCHNITZEL
Pan-fried breaded veal (or pork or chicken or turkey) is one of the most universal dishes, with a skrillion variations - baked with bechamel in England, served cordon bleu-style in Hungary, accompanied by ketchup in Israel and gravy in Sweden. But the best schnitzel is the original schnitzel, credit for which is contested between Milan ('cotoletta alla milanese') and Vienna ('wiener schnitzel'), which relies on the clean simplicity of fresh lemon juice. My own variation, while keeping the lemon, jazzes things up a bit with the addition of herbs and grated parmesan to the breading.
Provided by Jedley
Categories Meat
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken filets between two sheets of wax paper and pound with meat mallet to a thickness of about 1/4 inch (or until it becomes too wide for the skillet you'll be using) - the thinner the better.
- Combine breadcrumbs, cheese, herbs and salt and spread evenly on a large platter.
- Dredge filets first in the flour, then through the egg, which has been beaten with the milk.
- Coat filets with breadcrumb mixture, pressing down to really embed it into the meat.
- In a large skillet, heat the olive oil to frying temperature (medium-high flame).
- Cook 1 filet at a time, about a minute each side or until golden and crispy.
- Season with ground black pepper and sprinkle generously with fresh lemon juice.
- Note: turkey, pork tenderloin, veal, even beef can be substituted; the key is that the meat be pounded very thin, otherwise it spends too much time in the oil.
Nutrition Facts : Calories 656.4, Fat 35.5, SaturatedFat 6.9, Cholesterol 114.5, Sodium 1718.1, Carbohydrate 69.9, Fiber 6, Sugar 3.7, Protein 17.7
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