Veal Schnitzel With Lemon Sauce Fried Quail Eggs And Arugula Recipes

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.

Steps:

• Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
• Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

Steps:

• For the fried veal:.
• Preheat the oven to 250°F to use as a holding oven. You can also place the plates in to get warm at this time.
• Next, the veal should be cut and pounded. Slice the veal loin, across the grain, into four even pieces about 4 oz. each. Next, butterfly each piece by again cutting across the grain but not quite all of the way through. Open each slice up and place it between two sheets of plastic wrap. Using a meat pounder or the flat side of a cleaver, pound the meat on a smooth surface until it is uniformly 1/4" thick. You may prefer to ask you butcher to do this for you.
• After the meat has been pounded, sprinkle the thyme leaves evenly over both sides of all four pieces and proceed to breading the meat.
• To bread the veal, you will need three separate containers to hold the flour, eggs and bread crumbs. Pie tins work well but any other flat, shallow container will be fine.
• Crack the eggs into one of the containers and mix them well. Pour the flour and bread crumbs into the other two containers.
• Season the flour with salt and pepper and season the veal on both sides. Dredge the veal in the flour and then place the floured meat into the egg. Turn the meat over in the eggs to lightly coat it then lift it out, allowing the excess egg to drip back into the pan. At this time the meat will be sticky. Place the veal flat into the bread crumbs, allowing the crumbs to adhere then pick it up and turn it over to coat the other side. You may need to press the bread crumbs lightly into the veal to coat it completely.
• Lift the breaded veal out of the crumbs and place it onto a flat pan. Repeat with all four pieces.
• To cook the veal, heat a saute pan of suitable size over medium heat. Add two tablespoons of olive oil to the pan and heat until hot but not smoking.
• Place the first piece of veal in the pan and cook until golden brown on the first side then turn over and finish cooking. Remove the schnitzel to a flat pan with a dry towel to absorb the oil and hold it in the warm oven. Repeat with the remaining three pieces of meat.
• for the sauce and fried eggs:.
• The sauce is made very quickly by frying the sweet butter and adding the shallots, parsley and lemon juice. First, place one veal schnitzel on each warm plate and hold them in the warm oven. Next, wipe the oil and bread crumbs out of the saute pan used to fry the veal and place it over high heat. When the pan is hot, add the two tablespoons of sweet butter and melt it, allowing it to brown lightly.
• When the butter is hot, add the shallots and parsley and cook for one minute. Next add the lemon juice and remove from the heat. Season to taste with salt and pepper and spoon evenly over the four schnitzels.
• To assemble the dish:.
• In a small Teflon frying pan, heat the olive oil over medium and fry the quail eggs, three or four at a time, sunny side up. Place two eggs on top of each schnitzel and sprinkle the arugula leaves around the plate at the edge of the schnitzels.

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

Steps:

• In a small bowl, whisk together eggs, cheese and parsley. Season generously with salt and pepper. Pour into a large, shallow bowl or tray. Spread flour in a second shallow bowl and bread crumbs in a third. Set aside near stove.
• In a large mixing bowl, combine arugula, tomatoes and onion. Sprinkle with olive oil and lemon juice. Season with salt, and toss until leaves are coated. Dressing should be assertive and lemony. Set aside.
• Working one at a time, press each veal chop into flour on each side, then pat it off so that there is just a fine dust on veal. Dip chop into egg, coating both sides, and letting as much drain off as possible. Lay chop in bread crumbs, tapping it gently to make sure it gets coated, but ever so thinly. Flip it over, and coat the other side. Layer chops between waxed paper or parchment as you go.
• Heat oven to 175 degrees, and place a baking sheet on middle rack. Place a sauté pan large enough to fit 2 chops over medium-high heat. Pour in enough corn oil to generously cover base of pan. When oil shimmers (it should be very hot so the veal seizes immediately), add a chop and sauté until browned, 2 to 3 minutes. Turn and brown other side. Transfer to baking sheet, and keep warm in oven. Repeat with other chops.
• To serve, place chops on each of four large plates. Place a large handful of salad on top of each, making sure each gets enough tomatoes and onion. Serve with a wedge of lemon, for squeezing over the meat.

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place veal on a clean work surface and sprinkle with lemon juice, salt, and pepper.
• Place flour in a flat dish. Beat egg and parsley together in a second dish. Place bread crumbs in a third dish. Dredge each veal cutlet first in flour, then in egg-parsley mixture, followed by bread crumbs, pressing down so that bread crumbs adhere.
• Spray the basket of the air fryer with nonstick cooking spray. Place breaded veal cutlets into the basket, making sure not to overcrowd. Spray the tops with nonstick cooking spray.
• Cook for 5 minutes. Flip, spray any chalky spots with nonstick cooking spray, and cook for 5 minutes longer. Repeat with remaining veal. Serve with lemon wedges.