Veal Schnitzel With Lemon Sauce Fried Quail Eggs And Arugula 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

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

WEINER SCHNITZEL, VEAL CUTLETTES WITH LEMON

Steps:

• Pound veal with a meat pounder until very thin, being careful not to tear the meat. If you don't have veal, you can also use pork or chicken cutlets. I have used all 3 at one time or another and they are all delicious.
• Beat the eggs with lemon juice. Set aside.
• Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly.
• Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking.
• Saute veal until lightly browned on both sides, 7-10 minutes in all, in butter or olive oil.
• Serve immediately, garnished with lemon wedges and parsley.

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

Steps:

• Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
• Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

VEAL CUTLETS WITH FRIED LEMON SLICES (WIENER SCHNITZEL)

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 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.