VEAL SCHNITZEL
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 12
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
VEAL SCHNITZEL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
SCHNITZEL
This is a family favorite of ours, my mom got the recipe from a German lady when we lived in Germany. You may use tenderized veal in place of the cube steaks in this recipe.
Provided by Dianne
Categories World Cuisine Recipes European German
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
- Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
- Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 59.5 g, Cholesterol 215.1 mg, Fat 31.2 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 8.4 g, Sodium 1765.7 mg, Sugar 3.3 g
EASY VEAL CURRY
Make and share this Easy Veal Curry recipe from Food.com.
Provided by Torus
Categories Curries
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate the veal with flour, salt and soya sauce.
- In a wok, put in the oil and fry the onions till tender.
- Add garlic, ginger and curry powder then stir fry for 2 minutes.
- Add the capsicum and stir fry till soft and then add the veal.
- stir fry till veal is almost cooked then add water --
- Cover and bring to a boil -- add salt to taste.
Nutrition Facts : Calories 775.3, Fat 30.4, SaturatedFat 9.8, Cholesterol 248, Sodium 20064.8, Carbohydrate 30.3, Fiber 5.2, Sugar 9.9, Protein 97.2
WIENER SCHNITZEL
This is an old Betty Crocker recipe that has been used by our family for years. The page is stained and wrinkled from so much use. Haven't found a better recipe for this traditional recipe yet! My only modification in this recipe is less salt, and we use oil instead of shortening.
Provided by PanNan
Categories Veal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, salt, paprika and pepper.
- Coat meat with flour mixture; pound until 1/4" thick.
- Beat egg and water until blended.
- Dip meat into egg mixture, then coat with bread crumbs.
- Heat oil in large skillet; brown meat quickly.
- Reduce heat to low; cover and cook 30- 45 minutes or until tender.
- Serve with lemon wedges.
Nutrition Facts : Calories 471.8, Fat 24.2, SaturatedFat 5.7, Cholesterol 140.2, Sodium 600.8, Carbohydrate 33, Fiber 2.2, Sugar 2.2, Protein 29.1
CURRY SCHNITZEL
Quick and very tasty dish, suitable to cook in the afternoon and serve reheated in the evening for visitors. Tinfoil is necessary to avoid drying out.
Provided by Joan Gowland
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat the egg.
- Mix into dry ingredients.
- Divide mixture among the schnitzels and roll up.
- Put in baking or roasting dish and pour over a can of your favourite Supermarket Curry Sauce.
- Cover with tinfoil.
- Cook in medium heat over for just over an hour or until cooked.
Nutrition Facts : Calories 156.5, Fat 7, SaturatedFat 1.5, Cholesterol 52.9, Sodium 170.5, Carbohydrate 20.5, Fiber 2.1, Sugar 10.1, Protein 4.9
WIENER SCHNITZEL (VEAL)
I know you'll find other recipes for this dish, but you owe it to yourself to try this GREAT recipe. IT'S THE GREATEST! It's also easy & very authentic!
Provided by Alan Leonetti
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cover work surface with a sheet of waxed paper.
- Arrange cutlets with a few inches between them on paper.
- Over the cutlets, top with a second sheet of waxed paper.
- Pound cutlets out to 1/4-inch thickness using the bottom of a small heavy skillet or a rubber mallet.
- If they are already 1/4 inch, then you don't have to pound them.
- Heat a large skillet over medium heat. Set veal aside and set up 3 disposable pie tins or wide bowls and a plate in a row.
- Place flour in 1 tin and season with salt and pepper.
- In the 2nd tin place the beaten egg with a drizzle of oil and season with salt and pepper.
- In the 3rd tin pour out about 1 cup of cracker meal or crushed corn flakes.
- I use crushed corn flakes that are sold in a box in the supermarket already crushed.
- Dredge the veal completely in flour.
- Then coat the veal evenly with egg on both sides.
- Gently press veal into the cracker meal or crushed corn flakes and rest the coated cutlets on the plate.
- Add a drizzle of oil and 1 1/2 tablespoons of butter to the skillet.
- When the butter foams, add veal and cook 3 to 4 minutes on each side until golden brown all over.
- Remove to a warm plate and sprinkle a little nutmeg over the hot schnitzels.
- Garnish with the lemon wedges, as the lemon wedges are to be squeezed over the schnitzels before eating.
Nutrition Facts : Calories 435.4, Fat 15.1, SaturatedFat 5.8, Cholesterol 233.6, Sodium 256.5, Carbohydrate 32.1, Fiber 1.9, Sugar 1.1, Protein 40.5
VEAL SCHNITZEL WITH HERB AND CHEESE CRUST
This is a variation on a recipe my mum used to make when I was growing up. It is so comforting and relatively easy to put together. I serve it with mashed potatoes and green peas and beans. She used to serve it with tinned mushrooms in a butter sauce heated up slowly. I however think it would be better with a creamy fresh mushroom sauce. I cannot post the recipe as yet, because it is still a work in progress. This recipe is quite forgiving, you could use chicken breasts or even pork steaks if you preferred, but you would have to change the cooking time appropriately.
Provided by Sassy Syrah
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C.
- Prepare a baking tray by lining with foil and spraying lightly with olive oil spray.
- You could simply brush a small amount of oil on.
- Put the flour in a zip loc baggy.
- Season the flour.
- Combine the cheese, crumbs, and parsley in one bowl.
- Have the beaten egg in another.
- Coat the veal with flour, by tossing around in the closed bag.
- Shake off excess flour.
- Now dredge in the egg and finally in the crumbing.
- Place on the foil lined tray.
- Spray top of schnitzel with spray or drizzle very lightly with olive oil spray.
- Bake for 10 minutes.
Nutrition Facts : Calories 220.6, Fat 7.2, SaturatedFat 3.2, Cholesterol 116.8, Sodium 361.3, Carbohydrate 25.9, Fiber 1.4, Sugar 1.5, Protein 12.1
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