WIENERSCHNITZEL (BREADED VEAL CUTLETS)
This recipe is almost identical to what I had at an authentic German restaraunt. The recipe comes from "The German Cookbook" by Mimi Sheraton, which I altered slightly. I like to serve it with fried German potatoes and a melody of peas, carrots and corn.
Provided by Kim D.
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
- Slice lemon in half and squeeze lemon juice over all four pieces of veal.
- Allow the veal to sit in lemon juice for 30 minutes.
- Allow excess lemon juice to drip off before breading the cutlets.
- Sprinkle a pinch of salt over each cutlet.
- Place flour in a large shallow plate.
- Beat eggs, water, and vegetable oil in a large shallow bowl. ~NOTE~ The vegetable oil helps to hold the breading on securely and to make the breading crisp.
- Place breadcrumbs in a large shallow plate.
- one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
- Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
- Then dredge into the breadcrumb mixture to coat.
- Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
- Heat shortening in a large heavy skillet.
- There should be enough oil in the pan for the cutlets to "swim".
- When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
- Fry first side slowly until golden brown, about 4-6 minutes.
- Turn cutlets over with a spatula, being careful not to splatter hot oil.
- Fry on second side for about 4-6 minutes, or until golden brown.
- Drain on paper towels.
- If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.
WIENER SCHNITZEL (BREADED VEAL CUTLETS)
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
- Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
- To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
- Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.
BREADED VEAL CUTLETS
A classic is scaled for two, ready in less than 30 minutes.
Provided by Pillsbury Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- In shallow bowl, beat egg with fork. In shallow dish, place bread crumbs. Dip each veal cutlet into egg; coat with bread crumbs.
- In 8-inch nonstick skillet, heat oil over medium-high heat. Add veal; cook on both sides until browned.
- Reduce heat to low; stir in tomato sauce and Italian seasoning. Cover; simmer 12 to 15 minutes or until veal is tender. Sprinkle with cheese; cover and cook 1 to 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 370, Carbohydrate 23 g, Cholesterol 175 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 6 g, TransFat 0 g
CLASSIC BREADED VEAL CUTLETS
Steps:
- Gather the ingredients.
- Pat dry the cutlets and set them aside.
- On a plate, combine the flour and salt.
- In a shallow bowl, whisk the eggs thoroughly with the water.
- Put the breadcrumbs or panko on another plate.
- Line the plates and bowl in order from left to right: flour, egg, breadcrumbs (right to left if you're left-handed). Set a platter or baking tray at the end of the line, after the breadcrumbs.
- Dredge the cutlet on both sides in the flour to coat it thoroughly; shake off any excess.
- Dip it in the egg so it is completely covered and lift it out so the excess egg can drip off.
- Lay the cutlet in the breadcrumbs, covering it on both sides, gently pressing the crumbs onto the surface of the cutlet.
- Set the cutlet on a baking sheet or platter and repeat with the remaining cutlets, placing in one layer without touching.
- Heat a shallow layer of oil in a wide, high-sided frying pan or similar vessel over medium-high heat. Add as many cutlets as fit in a single layer. If the cutlets get too dark, lower the heat as needed.
- Fry the cutlets until they're golden brown on the first side for 2 to 3 minutes.
- Turn them over and cook them until they're golden brown on the other side and cooked through. Cooking time should be 4 to 6 minutes total. Do not overcook.
- Repeat with any remaining cutlets, if necessary.
- Transfer to a paper-towel-lined plate or platter.
- Serve with lemon wedges and enjoy.
Nutrition Facts : Calories 844 kcal, Carbohydrate 101 g, Cholesterol 200 mg, Fiber 9 g, Protein 35 g, SaturatedFat 6 g, Sodium 1018 mg, Sugar 10 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
CLASSIC BREADED VEAL CUTLETS
There Really Is Nothing Fancy to My Recipe for Classic Breaded Veal Cutlets. A Simple Batter Made from Dipping Veal Cutlets into Salted...
Provided by Lilly Mathuse
Categories Classic Recipes, Dinner Recipes, Main Dishes, Veal Recipes
Time 32m
Yield 3
Number Of Ingredients 8
Steps:
- In a shallow dish, combine flour and salt.
- In a medium bowl, whisk eggs with about 1 tablespoon water.
- In a third dish, place breadcrumbs for dipping and coating.
- Working one by one, or in batches, carefully dip the veal cutlets into the prepared dishes. First, coat in flour, then shake off any excess. Next, dip in the egg and allow excess to drip back into the bowl. Finally, coat in breadcrumbs evenly and gently press crumbs into the surface of the meat. Transfer to a baking sheet until ready to cook.
- In a wide, high-sided frying pan over high heat, heat oil. Working in batches again, add a single layer of cutlets to the hot oil and cook for about 4-5 minutes on each side until golden brown and crispy. Repeat with remaining cutlets.
- Transfer cooked cutlets to a plate lined with kitchen towel to drain off excess oil.
- Sprinkle some lemon juice from the wedges, garnish with remaining wedges and serve!
Nutrition Facts : Calories 912, Fat 42.3g, Carbohydrate 68g, Protein 61g, Cholesterol 281mg, Sodium 1012mg
CLASSIC VEAL PARMESAN
This classic Veal Parmesan recipe combines crispy breaded veal with tomato sauce, Parmesan cheese, and melty mozzarella cheese for an incredible Italian meal.
Provided by NeighborFood LLC
Categories Beef
Time 50m
Number Of Ingredients 12
Steps:
- If you're using cutlets, place them between two slices of saran wrap and pound them until they're about an 1/8-1/4 inch thick. If you're using scallopini, proceed to step 2.
- Season the veal with Kosher salt and pepper on both side.
- Set out 3 bowls to bread the veal (large, shallow bowls work best for this). Add the flour to one and the eggs to another. Give the eggs a quick whisk.
- In the third bowl, whisk together the breadcrumbs, 1/4 cup Parmesan cheese, parsley flakes, garlic powder, and basil.
- Pick up one veal scallopini and dip it in the flour, coating it on both sides. Dip in the egg, then press into the breadcrumbs, making sure they're evenly distributed. Transfer to a plate and repeat with remaining veal.
- Preheat the oven to 375 degrees.
- Heat the olive oil in a large skillet over medium heat. Add the cutlets and cook for 2-3 minutes per side, or until browned and crispy. Transfer to a greased baking dish. Repeat with any remaining cutlets.
- Top each cutlet with the remaining Parmesan. Spoon the spaghetti sauce over top, followed by a slice of mozzarella cheese. Bake for 15 minutes.
- Serve the Veal Parmesan with a side of pasta or your favorite vegetable.
Nutrition Facts : Calories 735 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 248 milligrams cholesterol, Fat 37 grams fat, Fiber 3 grams fiber, Protein 61.9 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1158 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat
CRISPY ITALIAN CHICKEN CUTLETS
Crispy Italian Chicken Cutlets are just chicken breast slices, breaded with eggs and breadcrumbs then fried in plenty of vegetable oil. Chicken Cutlets recipe is easy and quick to make.
Provided by Barbara Lucchini
Categories meat recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- In a bowl beat the eggs with milk, fine salt and ground black pepper. Set aside.
- With a sharp knife slice the chicken breast horizontally, trying to make chicken slices as thin as possible.
- Place the chicken slices in the bowl with the beaten eggs and milk and set them aside to flavor, possibly in the fridge.
- Make homemade breadcrumbs using stale bread, breadsticks, saltine crackers, taralli and slices of bread loaf as long as they are dry or toasted.
- Place plenty of breadcrumbs on a plate then take the slices of chicken and bread them.
- In a large frying pan, pour all the vegetable oil. Once the oil has become hot, dip the breaded chicken cutlets.
- Once they are golden on both sides, take them out and dry them on a kitchen paper. Serve
Nutrition Facts : ServingSize 100 g, Calories 226 calories
VEAL CUTLETS, BREADED
Make and share this Veal Cutlets, breaded recipe from Food.com.
Provided by Dave C
Categories Veal
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl beat 2 eggs.
- In a second bowl mix, bread crumbs, salt, pepper, garlic and parsley.
- Dredge veal in eggs then bread mixture.
- In oven proof fry pan heat oil or butter and cook for 3 minutes per side.
- Sprinkle with parmesian cheese, add tomato sauce and bake for 30-45 minutes in preheated 350`f oven.
VEAL PARMESAN
Breaded veal cutlets are browned, baked under slices of mozzarella cheese, then served with an herb-infused tomato sauce in this elegant, classic preparation.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Stir in tomato sauce and oregano. Bring to boil; reduce heat to low. Cook 5 to 10 minutes or until heated through; keep warm.
- Place egg in shallow dish; beat lightly. Combine crumbs and Parmesan in separate shallow dish. Dip veal in egg; coat with crumb mixture.
- Heat remaining oil in large skillet over medium heat. Add veal; cook 1 to 2 minutes on each side or until golden brown. Drain on paper towels. Place veal in 13x9-inch baking dish. Sprinkle with mozzarella.
- Bake in preheated 350 degrees F oven, 5 to 6 minutes or until cheese is melted. Serve sauce over veal.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 24.3 g, Cholesterol 131.1 mg, Fat 25 g, Fiber 2.1 g, Protein 27.4 g, SaturatedFat 8.1 g, Sodium 784.1 mg, Sugar 1.8 g
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