Veal Cutlets Recipes

WIENERSCHNITZEL (BREADED VEAL CUTLETS)

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

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.

WIENER SCHNITZEL (BREADED VEAL CUTLETS)

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.

MILANESE VEAL CUTLETS

Steps:

• Use a tenderiser or rolling pin to flatten the chops, leaving the bone attached, then trim away the fat.
• Beat the eggs, then mix in the basil, parmesan and some seasoning. Transfer the mixture to a plate or shallow bowl, then spread the breadcrumbs out on another plate. Dip each of the chops in the egg mixture, then immediately roll them in the breadcrumbs to thoroughly coat them. Repeat this process to give the chops a double layer of egg and breadcrumbs.
• Heat enough oil to cover the base of a large frying pan. Working in batches, fry the chops over a gentle heat for 3-4 mins each side, until the breadcrumbs turn a deep gold (you may need to add more oil to the pan as you go). Serve with a lemon wedge, some fried courgettes and a spring salad, if you like.

BEST VEAL SCALLOPINI

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

VEAL CUTLETS SUPREME

Steps:

• Preheat oven to 350°. Sprinkle veal with garlic, 1/2 teaspoon salt and pepper. In a large skillet, brown veal in 2 tablespoons butter on both sides. Transfer to a greased 13x9-in. baking dish., In the same skillet, saute onions and mushrooms in remaining butter until tender. Stir in cracker crumbs, cream, wine or broth and remaining salt; cook and stir until mixture comes to a boil. Stir in parsley; pour over veal. , Cover and bake 20 minutes. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted.

VEAL CUTLETS WITH THYME BUTTER SAUCE

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.

VEAL CUTLETS WITH MUSHROOMS AND TOMATOES

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add garlic and rosemary; stir 30 seconds. Add mushrooms. Cover pan and cook 5 minutes, stirring occasionally. Uncover and sauté until mushrooms are golden brown, about 5 minutes longer. Add tomatoes and cook until softened, about 5 minutes. Set aside.
• Sprinkle veal with salt and pepper. Dust with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of veal. Sauté until brown and cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and veal.
• Add broth and wine to same skillet. Boil until reduced by half, scraping up browned bits, about 4 minutes. Add mushroom mixture and stir to blend. Season sauce to taste with salt and pepper; spoon over veal and serve.

VEAL CUTLETS PARMESAN

Steps:

• Beat eggs thoroughly, & add salt & pepper.
• Mix bread crumbs with parmesan cheese.
• Dip cutlets in egg, then in bread crumbs.
• Fry in hot oil about 5 minute on each side or until golden brown.
• Place browned cutlets in baking pan.
• Pour layer of tomato sauce over them & then rgin slices of Mozzarella aver that.
• Bake in slow oven for 15 minute or until cheese turns slightly brown.
• Serve very hot.