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
VEAL CUTLETS WITH THYME BUTTER SAUCE
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
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.
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
VEAL CUTLETS, BREADED
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
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.
VEAL CUTLETS
Also known as veal schnitzel. Delicious served with Creamed Spinach and Potato Pancakes. The spice recipe makes a big batch that will last over a year, store remaining seasoning mix in a jar.
Provided by Chef Gorete
Categories Veal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Lightly season the meat on both sides with the seasoning mix.
- Combine the bread crumbs and cornflake crumbs together (50/50 ratio) . Set up three deep containers; one with the egg, one with the flour and one with the breadcrumb mixture.
- Dip the meat into the flour, then into the egg, then into the breadcrumbs. Set on paper towels, letting the meat rest for 10 minutes.
- Heat enough oil to completely cover the meat when frying. When hot fry for 3 - 5 minutes on each side, or until desired browning is reached.
- Drain on paper towels.
- SEASONING MIX: Combine all of the ingredients together. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. Makes a big batch that will last you quite a while and can be used on any meat.
Nutrition Facts : Calories 253.5, Fat 12.6, SaturatedFat 5, Cholesterol 217, Sodium 159.5, Carbohydrate 0.2, Sugar 0.1, Protein 32.4
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
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.
BREADED VEAL CUTLETS
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
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 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
BAKED VEAL MILANESE
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
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
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.
BREADED VEAL CUTLET
Make and share this Breaded Veal Cutlet recipe from Food.com.
Provided by CJAY8248
Categories Veal
Time 30m
Yield 4 breaded veal, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wipe the veal cutlets with a damp cloth. Sprinkle with salt and pepper, and dip into bread crumbs. Beat the eggs with the milk and dip the cutlets into this and then again into crumbs. Saute in butter over medium low heat until nicely browned. Turn only once and brown the second side. Cook until meat is done and serve with mashed potatoes and milk gravy. Note: Cook time depends on the doneness you prefer.
Nutrition Facts : Calories 663.1, Fat 29.9, SaturatedFat 13.6, Cholesterol 316.8, Sodium 1266.5, Carbohydrate 39.9, Fiber 2.5, Sugar 3.5, Protein 54.8
BREADED VEAL CUTLETS WITH OLIVE-CAPER RELISH
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.
BREADED VEAL CUTLET WITH BRIE
Make and share this Breaded Veal Cutlet with Brie recipe from Food.com.
Provided by Dancer
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Break eggs in a shallow bowl and beat with a little oil, salt and pepper.
- Place flour in a second bowl and bread crumbs in a third.
- If necessary, flatten cutlets between two sheets of plastic wrap.
- Place slices of brie on cutlets and fold in two.
- Dip in flour, then eggs and finally in bread crumbs.
- Cook in oil and butter 5 minutes on each side.
- Serve on a plate with fresh pasta, a slice of lemon and grated parmesan or sharp cheddar.
Nutrition Facts : Calories 917.4, Fat 42.4, SaturatedFat 20, Cholesterol 233.8, Sodium 414.9, Carbohydrate 106.5, Fiber 4.7, Sugar 3.3, Protein 26.1
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.
More about "breaded veal cutlets food"
ITALIAN STYLE BREADED VEAL CUTLETS (FETTINI) | PHOTOS & …
From photosandfood.ca
Cuisine ItalianCategory MainServings 10-12Total Time 1 hr 5 mins
BREADED VEAL CHOPS RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine European, ItalianTotal Time 25 minsServings 4
10 BEST VEAL CUTLETS RECIPES - YUMMLY
BREADED VEAL CUTLETS RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 19 minsCholesterol 222.58 mgCalories 553 per serving
BREADED VEAL CUTLETS RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 30 minsCholesterol 186.66 mgCalories 577 per serving
BREADED VEAL - MILANESAS - BIGOVEN.COM
From bigoven.com
4.3/5 (3)Category Main DishCuisine ArgentinianTotal Time 30 mins
VEAL CUTLET RECIPES | LOVETOKNOW
From cooking.lovetoknow.com
Author Karen Frazier
10 BEST ITALIAN VEAL CUTLETS RECIPES - YUMMLY
From yummly.com
HOW TO BAKE VEAL CUTLETS IN THE OVEN – THECOOKINGBAR
From thecookingbar.com
STUFFED VEAL CUTLETS WITH PROSCIUTTO AND PROVOLONE ...
From kitchendivas.com
Ratings 3Servings 4Cuisine ItalianCategory Main Course
- Using a plate or platter that will hold all of your veal cutlets, and line with a few layers of paper towel. Set aside.
- Place 1 teaspoon of sage and 1 teaspoon rosemary inside 2 tablespoons of wine or water to soak until needed.
VEAL MILANESE (BREADED VEAL CUTLET) - ITALIAN RECIPES BY ...
From giallozafferano.com
4.8/5 (4)Total Time 28 minsCategory Main CoursesCalories 1387 per serving
LEMON-SAGE BREADED VEAL CUTLETS | IGA RECIPES
From iga.net
Total Time 30 minsCalories 340 per serving
TARA'S BREADED VEAL CUTLETS - TARA FOODS
From tarafoods.ca
Pack Size 4 pcsAvailability In stock
FAMILY RECIPE: VEAL CUTLETS | ITALIAN SONS AND DAUGHTERS ...
From orderisda.org
Estimated Reading Time 3 mins
BEST VEAL CUTLETS WITH HOMEMADE TOMATO SAUCE RECIPES ...
From foodnetwork.ca
2.7/5 (40)Total Time 2 hrs 35 minsServings 4
VEAL CUTLET RECIPES NOT BREADED RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
4/5 Total Time 25 minsServings 2Calories 370 per serving
10 BEST COOK VEAL LEG CUTLETS RECIPES | YUMMLY
From yummly.com
PAN-FRIED BREADED VEAL CUTLETS RECIPE - D'ARTAGNAN FOODS
From dartagnan.com
HOW TO COOK FROZEN BREADED VEAL CUTLETS - ALL INFORMATION ...
From therecipes.info
BREADED VEAL CUTLET (WIENER SCHNITZEL) - RECIPE | COOKS.COM
From cooks.com
PRESIDENTS CHOICE - BREADED VEAL CUTLETS CALORIES, CARBS ...
From sync.myfitnesspal.com
BREADED VEAL - FARMWAY FOODS
From farmwayfoods.ca
PRIANO BREADED VEAL CUTLETS - ALL INFORMATION ABOUT ...
From therecipes.info
BREADED VEAL CUTLETS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
AIR FRYER BREADED VEAL PATTIES - THERESCIPES.INFO
From therecipes.info
PANKO BREADED VEAL CUTLETS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
HOW TO COOK BREADED VEAL CUTLETS IN AN AIR FRYER ...
From montalvospirits.com
WHAT TO SERVE WITH BREADED VEAL CUTLETS - ALL INFORMATION ...
From therecipes.info
BREADED VEAL CUTLETS BAKED RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BAKED BREADED VEAL CUTLETS - RECIPES | COOKS.COM
From cooks.com
BREADED GROUND VEAL PATTIES RECIPE | DEPORECIPE.CO
From deporecipe.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love