Barvarian Veal Recipes

BARVARIAN VEAL

Steps:

• Dry veal on paper towels.
• Roll in a mixture of salt, sugar, white pepper, and mustard.
• Place a bacon slice on top of each piece of veal.
• Place an unsliced egg on top of the bacon.
• Rollup each slice of veal (jelly-roll fashion) and tie together with string.
• Heat oil in frypan and brown veal rolls well on all sides.
• Add onion; saute for 3 minutes.
• Add the hot bouillon; cover and simmer gently 25 minutes.
• Remove the veal from the pan.
• Remove the strings from the veal and keep veal warm on a serving platter.
• Add tomato paste to the pan drippings; stir.
• Thoroughly mix flour and red wine to remove all lumps.
• Add to sauce and cook until mixture thickens.
• Add warm veal rolls and heat through.
• Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes.

WIENER SCHNITZEL (VEAL)

Steps:

• Cover work surface with a sheet of waxed paper.
• Arrange cutlets with a few inches between them on paper.
• Over the cutlets, top with a second sheet of waxed paper.
• Pound cutlets out to 1/4-inch thickness using the bottom of a small heavy skillet or a rubber mallet.
• If they are already 1/4 inch, then you don't have to pound them.
• Heat a large skillet over medium heat. Set veal aside and set up 3 disposable pie tins or wide bowls and a plate in a row.
• Place flour in 1 tin and season with salt and pepper.
• In the 2nd tin place the beaten egg with a drizzle of oil and season with salt and pepper.
• In the 3rd tin pour out about 1 cup of cracker meal or crushed corn flakes.
• I use crushed corn flakes that are sold in a box in the supermarket already crushed.
• Dredge the veal completely in flour.
• Then coat the veal evenly with egg on both sides.
• Gently press veal into the cracker meal or crushed corn flakes and rest the coated cutlets on the plate.
• Add a drizzle of oil and 1 1/2 tablespoons of butter to the skillet.
• When the butter foams, add veal and cook 3 to 4 minutes on each side until golden brown all over.
• Remove to a warm plate and sprinkle a little nutmeg over the hot schnitzels.
• Garnish with the lemon wedges, as the lemon wedges are to be squeezed over the schnitzels before eating.

BARVARIAN VEAL WITH ASPARAGUS

Steps:

• In a Dutch oven brown the veal in hot oil.
• Add onion and carrots.
• Cook until onion is transparent.
• Stir in parsley.
• Mix lemon juice,broth, flour and seasonings until well blended.
• Pour over meat.
• Cover and bake in preheated 325 degrees oven 1 1/2 hours or until meat is tender.
• Add more broth if needed.
• Cook asparagus until tender-crisp.
• Stir into veal and serve immediately.

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.

BAVARIAN VEAL WITH ASPARAGUS

Steps:

• Oven at 325ºF.
• Fresh Asparagus should be cleaned and cut into 1-inch pieces.
• In a Dutch oven brown the veal in hot oil.
• Add onion and carrots.
• Cook until onion is transparent. Stir in parsley.
• Mix lemon juice, broth, flour and seasonings until well-blended.
• Pour over meat.
• Cover and bake 1 1/2 hours or until meat is tender.
• Add more broth if needed.
• Cook asparagus until tender-crisp.
• Stir into veal and serve immediately.