Pan Fried Veal Cutlets Recipes
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
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.
PAN FRIED VEAL CUTLETS
Steps:
- 1) Place Canola oil in sauté pan to cover 1/8" bottom of the pan and heat without smoking oil. 2) Place breaded veal cutlets in pan and fry to GBD 3) Hold hot, single layer, uncovered, on rack in roasting plaque in 200 degree conventional oven. 4) Serve with prepared tomato sauce derivativ
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