Veal Schnitzel Recipe - Cooking Index
Veal Schnitzel Recipe - Cooking Index
| 4 cups | 948ml | Veal cutlets - (6 to 7 oz ea) (large) |
| Waxed paper - as needed | ||
| 1 cup | 62g / 2.2oz | Flour |
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Eggs | |
| A drizzle extra-virgin olive oil | ||
| 1 cup | 237ml | Cracker meal |
| = (found near bread crumbs or | ||
| At fish counter in market) | ||
| Butter - for frying | ||
| 1 | Nutmeg | |
| Chopped fresh parsley - for garnish | ||
| 1 | Lemon - cut into wedges |
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.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B18) - from the TV FOOD NETWORK
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