Best 4 Breaded Veal Cutlets Recipes

WIENERSCHNITZEL (BREADED VEAL CUTLETS)

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

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

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.