Veal Chop Holstein Schnitzel Recipes

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VEAL SCHNITZEL



Veal Schnitzel image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 large (6 to 7 ounce) veal cutlets
Waxed paper
1 cup flour
Salt and pepper
2 eggs
A drizzle extra-virgin olive oil
1 cup cracker meal, found near bread crumbs or at fish counter in market
Butter, for frying
Whole nutmeg
Chopped fresh parsley, for garnish
1 lemon, cut into wedges

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.

WIENERSCHNITZEL



Wienerschnitzel image

This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

Provided by Loves2CookinMN

Categories     World Cuisine Recipes     European     German

Time 1h30m

Yield 4

Number Of Ingredients 12

1 ½ pounds veal cutlets
½ cup all-purpose flour
3 tablespoons grated Parmesan cheese
2 eggs
1 teaspoon minced parsley
½ teaspoon salt
¼ teaspoon pepper
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
6 tablespoons butter
4 slices lemon

Steps:

  • Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
  • In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
  • Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 33.7 g, Cholesterol 229.6 mg, Fat 29.1 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 15.5 g, Sodium 781.7 mg, Sugar 2.4 g

VEAL SCHNITZEL



Veal Schnitzel image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus more, for sauteing
6 ounces chicken livers, coarsely chopped
1 clove minced garlic
6 (6-ounce) veal cutlets, pounded out to 1/8-inch thick pieces
Salt and pepper
Flour, for coating
4 ounces diced bacon
1 minced onion
2 cups sliced wild mushrooms
1 cup white wine
1/2 cup sour cream
2 bunches baby arugula, washed

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

SILKY VEAL CHOPS



Silky Veal Chops image

Provided by Food Network

Time 40m

Yield 2 servings

Number Of Ingredients 8

1 ounce Boursin cheese
1 1/2 tablespoons Dijon mustard
1/3 cup heavy cream
1 1/2 tablespoons butter
2 thick (1 1/2 inches) loin veal chops
Dry white wine
2 ounces Swiss or Gruyere cheese, grated
Salt and freshly grated black pepper

Steps:

  • In a mixing bowl, combine Boursin, mustard and heavy cream; season with salt and pepper.
  • In a heavy skillet melt the butter. Add the chops and brown for 4 minutes on each side. Discard the fat in the skillet, cover tightly, lower the heat and braise for about 5 minutes a side or until just done. Remove them to a broiler pan and preheat the broiler to a low setting
  • Pour 1/4 cup of white wine into the skillet and scrape the bottom and corners with a wooden spatula to lift up the deglazings, reduce until 2 tablespoons remains. Add mustard, Boursin and cream mixture to skillet and mix until Boursin barely melts into cream. Remove skillet from heat and stir in Swiss cheese. Pour this over chops and broil, about 2 inches away from heat, for a moment or just until sauce browns and is bubbly.

SCHNITZEL A LA HOLSTEIN



Schnitzel a La Holstein image

There is a lot of German influence in the hill country of Texas and this is one of our favorite meals to have. I have to squeeze lots of fresh lemon on my schnitzel. We love this dish with spaetzle. I have that recipe posted too.

Provided by YaYa1689

Categories     German

Time 2h10m

Yield 4-6 cutlets, 4-6 serving(s)

Number Of Ingredients 10

4 -6 large veal cutlets, pounded to about 1/8 inch thick
1/2 cup all-purpose flour, seasoned with
salt & freshly ground black pepper
2 eggs, beaten
1/2 cup breadcrumbs
4 tablespoons margarine or 4 tablespoons vegetable oil
capers, drained
anchovy fillet (1 or 2 per cutlet)
fried egg (1 per cutlet)
lemon wedge

Steps:

  • Coat the veal cutlets lightly with flour mixture, dip in the beaten.
  • eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to.
  • 2 hours. Heat the butter in a large heavy skillet over moderate heat.
  • and cook the cutlets 3 to 4 minutes per side, until browned, adding.
  • more butter if necessary. Top with capers, anchovy fillets, fried.
  • eggs, and serve with lemon wedges.
  • variations:.
  • If desired these combinations may be substituted.
  • Sauteed onions & peppers.
  • German brown meat sauce.
  • Sauteed onions, peppers & tomatoes (my fave).
  • **Pork loin or pork loin roast may be used instead of veal. Pounded flat**.

Nutrition Facts : Calories 248.8, Fat 14.9, SaturatedFat 8.3, Cholesterol 136.3, Sodium 215.9, Carbohydrate 21.8, Fiber 1, Sugar 1.1, Protein 6.7

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