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.
PASTA WITH FRIED LEMONS AND CHILE FLAKES
You probably already have a favorite pantry pasta dish that you habitually whip up when there's nothing in the house for dinner. Next time, try this one instead. It has all the usual players - olive oil, Parmesan, flaky sea salt - along with fried lemons for brightness and chile flakes for heat. Don't skip the step of blanching the lemon slices before frying. It may seem fussy, but it eliminates any bitterness in the lemon pith and takes only a few extra minutes. Then dry the lemon slices well before adding them to the hot oil; this helps them brown more deeply.
Provided by Melissa Clark
Categories dinner, lunch, quick, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
- In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
- Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.
- Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 3 grams, Carbohydrate 61 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 313 milligrams, Sugar 3 grams, TransFat 0 grams
VEAL PANEE
I'm not sure if this is a local thing, but you can find this on just about every restaurant's menu around New Orleans. One of the most delicious meals I've eaten, yet it is such a simple recipe. This is one of our Sunday meals with baked macaroni.
Provided by Stacey Lawson
Categories Beef
Time 35m
Number Of Ingredients 7
Steps:
- 1. Combine flour, salt, and pepper.
- 2. Coat cutlets in flour mixture
- 3. Heat about a 1/4 inch of vegetable oil in a cast iron frying pan or heavy skillet over medium heat.
- 4. Dip flour coated cutlets in beaten egg and then into seasoned bread crumbs.
- 5. Add cutlets to frying pan, cooking about 5 minutes on each side or until lightly browned.
- 6. This is best served with baked macaroni.
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 WITH LEMON AND CAPERS
Steps:
- Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.
PAN FRIED VEAL CUTLETS
Steps:
- 1) Place Canola oil in sauté pan to cover 1/8" bottom of the pan and heat without smoking oil. 2) Place breaded veal cutlets in pan and fry to GBD 3) Hold hot, single layer, uncovered, on rack in roasting plaque in 200 degree conventional oven. 4) Serve with prepared tomato sauce derivativ
PANéED VEAL FETTUCCINE (CREOLE)
Make and share this Panéed Veal Fettuccine (Creole) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot, add oil and salt to water, and bring to a rolling boil.
- Add fettucini a little at a time, breaking up the oil patches as you drop it inches.
- Return to a boil and cook until al dente (3 minutes for fresh or 7 minutes for dry).
- Drain, and rinse with hot water, then cold for dry fettucine or just cold water for fresh.
- Allow to cool 2-3 minutes, then coat your hands with vegetable oil and toss the fettucine.
- Set aside.
- In a large skillet melt the butter over med-low heat.
- Sauté garlic for 2-3 minutes.
- Add the cream and cayenne pepper, and turn heat up to med-high.
- Whisk constantly as the mixture comes to a boil.
- Reduce heat to medium and slowly add the cream cheese, stirring constantly.
- Let mixture simmer until reduced a little and thick (7-8 minutes), whisking constantly.
- Remove from heat, and gradually add 3/4 cup Parmesan cheese, whisking until cheese is melted.
- Set aside.
- In a cake pan or other shallow pan, combine the bread crumbs, parsley, olive oil, white pepper, onion, and garlic; mix well.
- In another pan, beat the eggs, then beat in the Parmesan cheese.
- Soak the veal in the egg mixture for at least 5 minutes, making sure it is thoroughly coated.
- In a large skillet, heat 1/4" vegetable oil to 400°F.
- Just before frying, dredge veal in bread crumbs (press crumbs in with your hands and shake off excess).
- Fry veal in hot oil until golden brown (about 1 minute per side).
- Do not crowd pieces together and change the oil if the crumbs in the bottom start burning.
- Remove veal from pan and set aside (keep warm).
- Reheat the cheese sauce over med-high heat, whisking frequently (if the butter starts to seperate from the sauce, whisk in a tablespoon of milk).
- Add the fettucini and toss until pasta is thoroughly coated (1 minute).
- Remove from heat and immediately serve fettucini with veal.
Nutrition Facts : Calories 1158.7, Fat 86.9, SaturatedFat 48, Cholesterol 444.4, Sodium 1763.5, Carbohydrate 53.7, Fiber 2.9, Sugar 3.2, Protein 41.5
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- In a very large skillet, cook the butter over moderately high heat until it starts to brown, about 1 minute. Season the veal chops with salt. Add them to the skillet and pan-fry over moderately high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of one of the chops registers 125°, about 15 minutes. Transfer the chops to a serving platter.
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