Breaded veal cutlets, also known as Wiener Schnitzel in Austria and Cotoletta alla Milanese in Italy, are a culinary delight that has tantalized taste buds for centuries. Originating in Europe, this dish consists of tender veal cutlets coated in breadcrumbs and pan-fried to a golden crisp. The result is a symphony of textures and flavors, with a juicy and succulent interior encased in a crunchy and savory exterior. Whether you prefer a classic recipe with a simple lemon wedge or a more adventurous variation infused with herbs and spices, breaded veal cutlets are sure to leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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.
BREADED VEAL CUTLETS
Steps:
- 1)Pound the veal flat with a tenderizer 2)Heat 1/4 cup of oil over medium-high heat in a skillet or saute pan 3)Setup 3 breading stations with flour only, whisked milk and eggs, and Italian bread crumbs, garlic, parmesan cheese, parsley, salt, and pepper 4)Dip cutlets first in flour, shake off excess, then in the egg mixture, then in the breadcrumb mixture 5)Fry cutlets in a single layer in oil, turning once until well browned (5-7min) 6)Serve as an entree or as a sandwich on sliced Italian bread with Mancini or roasted bell peppers
WEINER SCHNITZEL OR BREADED VEAL CUTLETS
This is my other favorite German Dish. I love these!! Serve them with potato pancakes, broccoli and fresh rye bread!
Provided by Mary Louise
Categories Other Main Dishes
Time 25m
Number Of Ingredients 6
Steps:
- 1. Remove bone from steaks and cut into six serving pieces. Pound very thin.
- 2. Dip veal in seasoned flour. Then dip in egg. Then dip in bread crumbs.
- 3. Melt butter in a heavy skillet and SAUTE schnitzles over low heat until golden brown on both sides. (About 15 minutes)
- 4. Tranfer to plate. Serve with potato pancakes, German potato salad or baked potato, vegetable and rye bread or rolls.
Tips:
- Choose high-quality veal cutlets that are evenly thick and have a good amount of marbling.
- Use a meat mallet to gently pound the veal cutlets until they are about 1/4 inch thick. This will help them cook evenly and tenderize the meat.
- Season the veal cutlets with salt and pepper before breading them. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Use a light touch when breading the veal cutlets. Press the bread crumbs into the meat, but don't pack them on too tightly. This will help the breading stay on the meat during cooking.
- Cook the veal cutlets in a hot skillet with a little bit of oil. Cook them for 3-4 minutes per side, or until they are golden brown and cooked through.
- Serve the veal cutlets immediately with your favorite sides. Some popular sides include mashed potatoes, roasted vegetables, or a simple green salad.
Conclusion:
Breaded veal cutlets are a delicious and versatile dish that can be served for a variety of occasions. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect breaded veal cutlets that everyone will love.
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