Veal Cutlets Breaded Recipes

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WIENERSCHNITZEL (BREADED VEAL CUTLETS)



Wienerschnitzel (Breaded Veal Cutlets) image

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

4 veal cutlets
1 lemon
salt, to taste
1 cup all-purpose flour
2 eggs
2 tablespoons water
2 tablespoons vegetable oil
1 cup fine dry breadcrumb
4 tablespoons vegetable shortening (more might be needed depending on the size of your pan)

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.

CLASSIC BREADED VEAL CUTLETS



Classic Breaded Veal Cutlets image

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

Veal cutlets 1 pound
All-purpose flour ½ cup
Sea salt ½ tsp
Eggs 2
Water 1 tbsp
Breadcrumbs 2 cups
Vegetable oil
Lemon 3-4 wedges of

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

WIENER SCHNITZEL (BREADED VEAL CUTLETS)



Wiener Schnitzel (Breaded Veal Cutlets) image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

8 slices white bread, crusts removed
Flour for dredging
2 large eggs
2 tablespoons whole milk
Kosher salt and freshly ground black pepper
2 veal cutlets (scaloppini) (about 2 1/2 ounces each), patted dry
1/4 cup unsalted butter, divided
2 lemon wedges

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.

CLASSIC BREADED VEAL CUTLETS



Classic Breaded Veal Cutlets image

See how easy it is to make classic, perfectly breaded, browned, and tender veal cutlets with a simple 1-2-3 process.

Provided by Molly Watson

Categories     Entree     Dinner

Time 30m

Yield 4

Number Of Ingredients 8

1 pound veal cutlets
1/2 cup all-purpose flour
1/2 teaspoon fine sea salt
2 eggs
1 tablespoon water
2 cups breadcrumbs or panko
Vegetable or canola oil for frying (enough for a shallow layer)
Garnish: lemon wedges

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

VEAL CUTLETS WITH THYME BUTTER SAUCE



Veal Cutlets with Thyme Butter Sauce image

Provided by Suzanne Tracht

Categories     Milk/Cream     Beef     Herb     Christmas     Lunch     Lemon     Veal     Fall     Winter     Family Reunion     Thyme     Chive     Shallot     Bon Appétit     Sugar Conscious

Yield Makes 4 servings

Number Of Ingredients 12

24 ounces veal scallops, pounded to 1/8-inch thickness
2 cups panko (Japanese breadcrumbs)*
1/2 cup all purpose flour
2 large eggs
1 cup dry white wine
1 cup low-salt chicken broth
1/4 cup fresh lemon juice
1/4 cup fresh thyme leaves
1/4 cup chopped shallots
18 tablespoons (about) chilled butter, cut into tablespoon-size pieces, divided
2 tablespoons whipping cream
2 teaspoons chopped fresh chives

Steps:

  • Sprinkle veal with salt and pepper. Place panko in large shallow bowl. Place flour in medium bowl. Beat eggs just to blend in another medium bowl. Working in batches, coat veal cutlets in flour, then egg, then panko, pressing gently to adhere. Place on rimmed baking sheet. (Can be prepared 2 hours ahead. Cover and chill.)
  • Place wine, broth, lemon juice, thyme, and shallots in heavy large skillet. Cook over medium heat until liquid is reduced almost to glaze, about 10 minutes. Add 10 tablespoons butter, 2 tablespoons at a time, whisking constantly and blending well between additions. Whisk in cream. Remove from heat. Cover to keep sauce warm.
  • Preheat oven to 200°F. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches and adding more butter by tablespoonfuls as needed, cook veal until brown and cooked through, about 2 minutes per side. Transfer to another rimmed baking sheet and place in oven to keep warm.
  • Gently rewarm sauce over medium-low heat, stirring constantly. Divide veal among 4 plates. Drizzle sauce over veal, sprinkle with chives, and serve.
  • *Available at many supermarkets and at Asian markets.

BAKED VEAL MILANESE



Baked Veal Milanese image

This meal is great for a quick dinner after work. Veal comes out of oven moist and delicious! I paired with baked yams and broccoli. All ingredients are commonly found in the house and can be put together last minute.

Provided by DaniCook914

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 13

1 egg
1 tablespoon lemon juice
1 tablespoon milk
½ cup all-purpose flour
½ cup Italian seasoned bread crumbs
½ cup grated pecorino Romano cheese
½ teaspoon adobo seasoning, or to taste
1 teaspoon olive oil
4 (4 ounce) thinly-sliced veal cutlets
1 ½ cups arugula, divided
4 tablespoons golden raisins, divided
4 teaspoons balsamic vinegar, divided
4 teaspoons olive oil, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.
  • Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish.
  • Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.

Nutrition Facts : Calories 364.5 calories, Carbohydrate 32.5 g, Cholesterol 121.2 mg, Fat 15.7 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 5.1 g, Sodium 468.2 mg, Sugar 8 g

BREADED VEAL CUTLETS



Breaded Veal Cutlets image

You might know these breaded veal cutlets by their other name: Wiener Schnitzel. They were originally imported to Austria from Milan early in the nineteenth century. Fried to golden perfection, this dish quickly became the national favorite and the pinnacle of Viennese cuisine.

Time 20m

Yield Serves 4

Number Of Ingredients 8

1 cup all-purpose flour
2 eggs, lightly beaten with 2 tablespoons cold water
1 1/2 cup dry bread crumbs
1 1/2 pound veal cutlets, cut from the leg or loin
1/2 teaspoon fine sea salt
Canola oil for frying
3 lemons, cut into wedges
1/4 teaspoon ground black pepper

Steps:

  • Put flour, eggs and bread crumbs in three separate wide, shallow dishes.
  • Working with one cutlet at a time, season all over with salt and pepper, then dredge in flour, shaking off the excess.
  • Next, dip cutlet in egg-water mixture and let excess drip off.
  • Finally, dredge cutlet in bread crumbs and shake off excess.
  • Transfer cutlets to a plate as done.
  • Heat about 1/2 cup oil in a large skillet over medium high heat.
  • Add 2 cutlets and fry, turning once, until golden brown all over and just cooked through, 2 to 4 minutes per side.
  • Transfer to a paper towel-lined plate and set aside.
  • Repeat process with remaining cutlets, adding more oil to skillet if needed.
  • Serve veal cutlets warm, with lemon wedges on the side.

Nutrition Facts : Calories 670 calories, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 240 milligrams, Sodium 520 milligrams, Carbohydrate 50 grams, Protein 43 grams

VEAL CUTLETS, BREADED



Veal Cutlets, breaded image

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

4 veal cutlets
2 beaten eggs
2 cups breadcrumbs
2 tablespoons olive oil or 2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1 tablespoon parsley
1 tablespoon garlic powder
1/4 cup parmesan cheese
1 cup tomato sauce

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.

BREADED VEAL CUTLETS WITH OLIVE-CAPER RELISH



Breaded Veal Cutlets with Olive-Caper Relish image

Categories     Bread     Olive     Brunch     Side     Fry     Dinner     Veal

Yield serves 6

Number Of Ingredients 16

3/4 cup large green olives, pitted (10 or more olives)
3 tablespoons small capers, drained
4 small anchovy fillets, finely chopped (1 tablespoon)
Juice of 1 lemon, freshly squeezed and strained
12 veal scallops, 3 ounces each
1 1/2 cups flour, or as needed
2 cups bread crumbs, or as needed
3 large eggs, lightly beaten
1/2 teaspoon coarse sea salt or kosher salt
Freshly ground black pepper
1/2 cup vegetable oil, or as needed
5 tablespoons butter, or as needed
Recommended Equipment
A meat mallet
A large sieve or colander
A wide, heavy skillet or sauté pan, preferably 14-inch diameter

Steps:

  • For the savory relish, chop the olives and the capers into small bits and stir together in a small bowl with the chopped anchovies and lemon juice.
  • Pound the veal scallops, one at a time, with the toothed side of the meat mallet, tenderizing and flattening them into very thin ovals.
  • Spread the flour in one large plate, and the bread crumbs in another. Pour the eggs into a wide, shallow bowl, and beat in the salt and freshly ground pepper to taste. Set the colander or sieve in a bowl. Cover a tray or large platter with several layers of paper towel.
  • Dredge each cutlet in flour, coat well with egg, and lay it in the sieve to drain (return collected drippings to the egg bowl if needed). When all are in the sieve, coated with egg, start heating the 1/2 cup of oil and the butter together in the skillet over medium heat.
  • Bread four cutlets-or as many as will fit in the skillet in an uncrowded layer-pressing both sides in the platter of bread crumbs, so the crumbs adhere and cover the meat. When the butter is melted and bubbling, lay the cutlets in the pan, and fry until nicely colored on the underside, about 2 minutes, then flip and fry the second side another 2 minutes or so, until the veal is cooked and the coating is golden and crisp. Adjust the heat so the crumbs color gradually but don't burn.
  • Meanwhile, bread another batch of cutlets. Move the fried ones to the paper towels to drain, and clear stray bits of breading from the pan before laying in the next batch. Fry all the cutlets, clearing the skillet between batches and adding oil or butter if needed. Layer cutlets on the platter with paper towels in between to absorb oil, and keep them warm near the stove or in a low oven.
  • When all the cutlets are cooked and drained, lay two on a warm dinner plate for each portion. Scatter a generous tablespoon of the olive-caper-anchovy relish over the cutlets, and serve right away.

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From catellibrothers.com


AIR FRYER VEAL PARMESAN - FORK TO SPOON
Place the frozen veal cutlets into the air fryer basket and set the temperature to 400 degrees F, air fryer setting, and cook for 10 to 12 minutes, flipping halfway. Remove when the veal is fully cooked. HOW TO AIR FRY VEAL CUTLETS. Spray your basket with cooking spray or line with parchment paper or a reusable silicone liner, and set the ...
From forktospoon.com


VEAL CUTLETS WITH HOMEMADE TOMATO SAUCE - ONTARIO VEAL APPEAL
Cook cutlets, in batches, and turning once for about 3 minutes or until light golden, adding more oil if necessary. Preheat oven to 350°F (180°C). Ladle some of the tomato sauce into a large shallow baking dish. Top with cutlets, overlapping slightly. Ladle more of the sauce over top. Sprinkle with remaining Parmesan cheese; cover with foil ...
From ontariovealappeal.ca


VEAL CUTLETS NO BREADING - RECIPES | COOKS.COM
Mix 2 teaspoons prepared mustard, 1 teaspoon salt, dash of pepper and 1 tablespoon butter. Rub into steak, then dip in egg and crumbs. ... Ingredients: 5 (crumbs .. oil ...) 8. BREADED VEAL CUTLETS. Sprinkle meat with salt and ... into egg, then bread crumbs. Heat oil in 8 ... tender and crisp, 5 minutes. Stir in tomatoes, cover, cook until hot.
From cooks.com


HOW TO COOK BREADED VEAL CUTLETS IN AN AIR FRYER? - VERYMEATY
Place the breaded cutlets on a baking sheet and set aside for 30 minutes to come to room temperature. In a big heavy skillet, melt the shortening. In order for the cutlets to “swim,” there should be adequate oil in the pan. Place one or two cutlets in the skillet at a time while the oil is hot, being careful not to crowd the cutlets.
From verymeaty.com


BEST FRIED VEAL CUTLET - COOK GEM
Fry the veal cutlets 1-2 at a time, depending on the size of your pan. You also may need to melt more butter as you fry each cutlet. You can keep the other cutlets warm in the oven as you cook. Ladle a generous amount of the tomato sauce onto each serving plate. Place one veal cutlet on top of the sauce.
From cookgem.com


HOW TO COOK BREADED VEAL CUTLETS - COOKING WITH KIMBERLY
2014-04-26 Prep Time: 10 min Cook Time: 17 – 22 min Yield: 6 servings. Ingredients: 6 veal cutlets – no bone; 1 1/2 cups flour; 1/2 cup fine bread crumbs; 1 tbsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 2 dashes cayenne powder; 3 tbsp olive oil; 12 – 18 medium-sized mushrooms – half sliced in half + the other half left whole; 2 tbsp butter
From cookingwithkimberly.com


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