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.
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.
AIR FRYER WIENER SCHNITZEL
Rich, tender, and juicy Wiener schnitzel made in the air fryer. The veal is so tender you can cut it with a fork.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes European Austrian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place veal on a clean work surface and sprinkle with lemon juice, salt, and pepper.
- Place flour in a flat dish. Beat egg and parsley together in a second dish. Place bread crumbs in a third dish. Dredge each veal cutlet first in flour, then in egg-parsley mixture, followed by bread crumbs, pressing down so that bread crumbs adhere.
- Spray the basket of the air fryer with nonstick cooking spray. Place breaded veal cutlets into the basket, making sure not to overcrowd. Spray the tops with nonstick cooking spray.
- Cook for 5 minutes. Flip, spray any chalky spots with nonstick cooking spray, and cook for 5 minutes longer. Repeat with remaining veal. Serve with lemon wedges.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 28.4 g, Cholesterol 104.4 mg, Fat 6.6 g, Fiber 1.5 g, Protein 18 g, SaturatedFat 2.4 g, Sodium 239.3 mg, Sugar 0.3 g
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
AIR-FRYER PORK SCHNITZEL
This recipe is one of my husband's favorites because it reminds him of his German roots. Cooking pork schnitzel in an air fryer is genius because we can eat in a jiffy. -Joyce Folker, Paraowan, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat air fryer to 375°. In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk egg and milk until blended. In a third bowl, mix bread crumbs and paprika., Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere., Place pork in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer. Remove to a serving plate; keep warm., Meanwhile, in a small saucepan, whisk flour and broth until smooth. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.
Nutrition Facts : Calories 309 calories, Fat 13g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 572mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
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
WIENER SCHNITZEL IN AN AIR FRYER RECIPE - (3.8/5)
Provided by á-170688
Number Of Ingredients 8
Steps:
- Divide the veal scallopini into three pieces (no larger than the palm of your hand), if desired flatten a little. Season on both sides with salt, pepper and lemon juice. Finely chop the parsley and whisk well with eggs in a bowl. Dip the scallopini in flour, then egg and finally in breadcrumbs. Press the breadcrumbs on well. Pour half a measuring spoon of grapeseed oil in the ActiFry air fryer pan, add the scallopini, drizzle another half tablespoon of grapeseed oil over the top and fry for around 15 minutes until lightly golden. amzn_assoc_tracking_id = "keyproduct02-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_design = "enhanced_links"; amzn_assoc_asins = "B005GM15HE"; amzn_assoc_placement = "adunit"; amzn_assoc_linkid = "7376ee1b8a247c944fae05281416ddc8"; amzn_assoc_tracking_id = "keyproduct02-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_design = "enhanced_links"; amzn_assoc_asins = "B06Y39KPZ4"; amzn_assoc_placement = "adunit"; amzn_assoc_linkid = "26051147ad8a7983b676568abd6b0526";
VEAL CUTLETS WITH FRIED LEMON SLICES (WIENER SCHNITZEL)
Also known as Wiener Schnitzel, these are light and delicious. You can also make this using chicken cutlets (breasts pounded thin). To make large batches of ready to cook veal cutlets, after step 2, place them in the freezer on the cooling rack. Once frozen, wrap cutlets individually in plastic wrap and place them all into ziplock bags and back in the freezer till needed (use within 4 months).
Provided by 2Bleu
Categories Lamb/Sheep
Time 15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Using 3 shallow dishes, place flour, salt, and pepper in one, in another whisk together eggs and water. Finally, in the 3rd dish stir together bread crumbs, zest, thyme.
- Dip cutlets, 1 at a time, into the flour, shaking off the excess. Then dip them in the egg mixture, letting excess drip off, and finally, dredge in bread crumb mixture. Transfer cutlets as coated to a large cooling rack and let dry at room temperature for 30 minutes to one hour. NOTE: This is where you would freeze them if making OAMC. Bake or fry frozen or partially thawed. For the lemon slices, mix the flour, cornmeal, and salt and pepper in a small bowl. Set aside.
- In a heavy skillet heat 1 inch oil over medium-high heat to 350°F When oil is ready, begin frying the cutlets. Gently place in oil and fry about 2 minutes on each side or until golden. begin frying the cutlets, 2 at a time, about 2 minutes on each side until golden. Place on cooling rack to drain.
- When cutlets are done, remove any food particles in oil remaining in skillet with a slotted spoon and discard. Dredge lemon slices in flour/cornmeal mixture, pressing firmly to coat. Fry lemon slices, turning them once, until golden, about 30 seconds per side. Transfer lemon slices to a cooling rack or paper towels to drain. Serve cutlets with fried lemon slices.
VEAL MILANESE
Veal Milanese (or as the Italians call it 'Cotleta Alla Milanese') is a simple Italian dish of breaded veal cutlets, that are coated with flour, egg and breadcrumbs, then fried until golden brown. They can be served with just lemon wedges, or with your favorite topping, or with pasta.
Provided by Edyta
Categories Main Course
Number Of Ingredients 7
Steps:
- Prepare your dishes for breading - beat your eggs in a shallow bowl, add flour and bread crumbs to two separate plates.
- Season your veal cutlets with salt and pepper.
- Bread all your cutlets - start with flour (shake off the excess), then the egg, and then the breadcrumbs, then set aside.
- Preheat your oven to a very low temperature of 200F to keep your cooked veal cutlets warm until you finish up all frying.
- Preheat your cast-iron skillet until hot, add the clarified butter or oil and let it heat up until hot (about 375 F).
- Fry your veal cutlets in batches for about 3-4 minutes per side (don't overcrowd the pan as the oil will lose its temperature and the cutlets can get soggy).
- Remove cooked cutlets onto a rack with baking sheet and place in the oven to keep them warm.
- Once all your veal cutlets are fried, place them on a serving plate with lemon wedges and serve.
Nutrition Facts : Calories 636 kcal, Carbohydrate 45 g, Protein 34 g, Fat 35 g, SaturatedFat 4 g, Cholesterol 170 mg, Sodium 301 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
MILANESAS: BREADED VEAL
Steps:
- Combine the parsley with garlic and eggs. Season the veal with salt and pepper. Dust the veal in flour, drop in the egg batter, and finish in the bread crumbs. Heat 2 cups of blended oil on medium high in a fry skillet. Add the veal, cook until golden on both sides. Drain on paper towels. Serve with sliced lemon and parsley and mashed potatoes.
- Boil potatoes in salted water until cooked. Put through food mill or masher. Add little amounts of cream and butter until desired creaminess. Season with salt and white pepper.
AIR FRYER PORK CUTLETS
Delicious pork cutlets breaded in panko and air-fried
Provided by yumtothetum
Categories Lunch Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Start by seasoning the pork cutlets with paprika, salt, and pepper on both sides. Lightly pound the cutlets with the smooth side of a meat tenderizer to thin them out.
- Coat each side of a cutlet with flour and then the egg wash and then the panko bread crumbs.
- Preheat the air fryer to 375. Put one cutlet in the air fryer and spray with cooking oil.
- Set the timer to 12 minutes. Cook for 6 minutes and turn. Spray the other side with cooking oil and cook for another 6 minutes.
BREADED VEAL CHOPS
Golden brown and crispy, this is eye catching. Besides looking good it is also a tasty meal. The mild seasonings just adds to the flavor.
Provided by Myrna Turek
Categories Main Dish
Time 20m
Number Of Ingredients 8
Steps:
- Put the beaten eggs into a deep dish. Set aside. In a large flat dish add the seasonings and the bread crumbs. Set aside. Pat the veal dry and dip into the egg mixture. Let the egg mixture drip off the excess. Put on flat dish and coat the veal on both sides. Put that on a large plate.
- Repeat these steps for the remaining veal. Let this rest for about 20 minutes so the crumbs will stick better to the meat. You can also refrigerate this now and fry when ready to use.
- Using a large skillet heat the oil on low to medium heat. When oil is hot place the chops in pan and fry for about 4 minutes on each side. Remove and let rest. If you are making more than the recipe calls for, place the chops in a preheated 225 degree oven, to keep warm.
- Serve with potatoes, rice, pasta and/or a salad or green vegetable.
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
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