Veal Schnitzel With Herb And Cheese Crust Food

VEAL SCHNITZEL

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.

VEAL SCHNITZEL WITH HERB AND CHEESE CRUST

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.

VEAL SCHNITZEL

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

WIENER SCHNITZEL

Steps:

• Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
• Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

SCHNITZEL WITH WHITE WINE SAUCE

Steps:

• Salt and pepper cutlets.
• Drege the cutlets in egg and then coat with flour.
• Heat oil in a large skillet and fry cutlets until golden brown on both sides.
• Remove cutlets from oil and drain excess grease on paper towel.
• Keep the cutlets warm while you make the wine sauce.
• Saute onions in butter until golden brown.
• Add mushrooms and tomato paste to onions and saute.
• Add water, wine, paprika and parsley; let simmer for about 5 minutes.
• Stir in sour cream.
• Pour sauce over schnitzel before serving.

SCHNITZEL WITH ANCHOVY SAUCE

Steps:

• mix panko and paprika in a shallow dish.
• beat egg in a small dish.
• dip cutlets into egg then dredge in panko, coating completely.
• add 2 tbsp butter to a skillet, add veal and cook about 5 minutes per side, set aside.
• add remaining butter to skillet and anchovies, cook until brown and mash anchovies to blend into the butter.
• add wine and simmer until mixture reduces, 2-3 minutes.
• add 1 tbsp chives.
• spoon sauce over cutlets, serve with lemon wedges and sprinkle with remaining chives.

WIENERSCHNITZEL

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

SCHNITZEL

Steps:

• Wash meat and dry on paper towel.
• Beat meat until doubled in size with meat beater.
• Season with salt, pepper, and paprika.
• Dip in flour, then beaten eggs and in the bread crumbs.
• Heat butter crisco in large skillet and place schnitzel in pan.
• Brown well on both side in pan on medium heat for abut 15 to 20 munutes.

SCHNITZEL IN MUSHROOM SAUCE (NOT BREADED)

Steps:

• Fry schnitzel in fat until browned and remove from pan (keep warm).
• Add onions to the pan and fry for 2-3 minutes, scraping up any brown yummy bits as you go along.
• Add mushrooms and fry for another 3 minutes.
• Sprinkle with flour, stir and add the evaporated milk.
• Season to taste.
• Leave to cook, stirring occasionally until sauce thickens.
• Pour sauce over the schnitzel and serve.