BREADED VEAL CUTLET WITH BRIE
Make and share this Breaded Veal Cutlet with Brie recipe from Food.com.
Provided by Dancer
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Break eggs in a shallow bowl and beat with a little oil, salt and pepper.
- Place flour in a second bowl and bread crumbs in a third.
- If necessary, flatten cutlets between two sheets of plastic wrap.
- Place slices of brie on cutlets and fold in two.
- Dip in flour, then eggs and finally in bread crumbs.
- Cook in oil and butter 5 minutes on each side.
- Serve on a plate with fresh pasta, a slice of lemon and grated parmesan or sharp cheddar.
Nutrition Facts : Calories 917.4, Fat 42.4, SaturatedFat 20, Cholesterol 233.8, Sodium 414.9, Carbohydrate 106.5, Fiber 4.7, Sugar 3.3, Protein 26.1
WIENER SCHNITZEL (BREADED VEAL CUTLETS)
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
- Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
- To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
- Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.
CLASSIC BREADED VEAL CUTLETS
Steps:
- Gather the ingredients.
- Pat dry the cutlets and set them aside.
- On a plate, combine the flour and salt.
- In a shallow bowl, whisk the eggs thoroughly with the water.
- Put the breadcrumbs or panko on another plate.
- Line the plates and bowl in order from left to right: flour, egg, breadcrumbs (right to left if you're left-handed). Set a platter or baking tray at the end of the line, after the breadcrumbs.
- Dredge the cutlet on both sides in the flour to coat it thoroughly; shake off any excess.
- Dip it in the egg so it is completely covered and lift it out so the excess egg can drip off.
- Lay the cutlet in the breadcrumbs, covering it on both sides, gently pressing the crumbs onto the surface of the cutlet.
- Set the cutlet on a baking sheet or platter and repeat with the remaining cutlets, placing in one layer without touching.
- Heat a shallow layer of oil in a wide, high-sided frying pan or similar vessel over medium-high heat. Add as many cutlets as fit in a single layer. If the cutlets get too dark, lower the heat as needed.
- Fry the cutlets until they're golden brown on the first side for 2 to 3 minutes.
- Turn them over and cook them until they're golden brown on the other side and cooked through. Cooking time should be 4 to 6 minutes total. Do not overcook.
- Repeat with any remaining cutlets, if necessary.
- Transfer to a paper-towel-lined plate or platter.
- Serve with lemon wedges and enjoy.
Nutrition Facts : Calories 844 kcal, Carbohydrate 101 g, Cholesterol 200 mg, Fiber 9 g, Protein 35 g, SaturatedFat 6 g, Sodium 1018 mg, Sugar 10 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
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.
BREADED VEAL CUTLET
Make and share this Breaded Veal Cutlet recipe from Food.com.
Provided by CJAY8248
Categories Veal
Time 30m
Yield 4 breaded veal, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wipe the veal cutlets with a damp cloth. Sprinkle with salt and pepper, and dip into bread crumbs. Beat the eggs with the milk and dip the cutlets into this and then again into crumbs. Saute in butter over medium low heat until nicely browned. Turn only once and brown the second side. Cook until meat is done and serve with mashed potatoes and milk gravy. Note: Cook time depends on the doneness you prefer.
Nutrition Facts : Calories 663.1, Fat 29.9, SaturatedFat 13.6, Cholesterol 316.8, Sodium 1266.5, Carbohydrate 39.9, Fiber 2.5, Sugar 3.5, Protein 54.8
BREADED VEAL CUTLETS WITH OLIVE-CAPER RELISH
Steps:
- For the savory relish, chop the olives and the capers into small bits and stir together in a small bowl with the chopped anchovies and lemon juice.
- Pound the veal scallops, one at a time, with the toothed side of the meat mallet, tenderizing and flattening them into very thin ovals.
- Spread the flour in one large plate, and the bread crumbs in another. Pour the eggs into a wide, shallow bowl, and beat in the salt and freshly ground pepper to taste. Set the colander or sieve in a bowl. Cover a tray or large platter with several layers of paper towel.
- Dredge each cutlet in flour, coat well with egg, and lay it in the sieve to drain (return collected drippings to the egg bowl if needed). When all are in the sieve, coated with egg, start heating the 1/2 cup of oil and the butter together in the skillet over medium heat.
- Bread four cutlets-or as many as will fit in the skillet in an uncrowded layer-pressing both sides in the platter of bread crumbs, so the crumbs adhere and cover the meat. When the butter is melted and bubbling, lay the cutlets in the pan, and fry until nicely colored on the underside, about 2 minutes, then flip and fry the second side another 2 minutes or so, until the veal is cooked and the coating is golden and crisp. Adjust the heat so the crumbs color gradually but don't burn.
- Meanwhile, bread another batch of cutlets. Move the fried ones to the paper towels to drain, and clear stray bits of breading from the pan before laying in the next batch. Fry all the cutlets, clearing the skillet between batches and adding oil or butter if needed. Layer cutlets on the platter with paper towels in between to absorb oil, and keep them warm near the stove or in a low oven.
- When all the cutlets are cooked and drained, lay two on a warm dinner plate for each portion. Scatter a generous tablespoon of the olive-caper-anchovy relish over the cutlets, and serve right away.
More about "breaded veal cutlet with brie recipes"
VEAL PARMESAN RECIPE (RESTAURANT STYLE) - THE BIG MAN'S WORLD
From thebigmansworld.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 377 per serving
BREADED VEAL CUTLETS WITH BRIE | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
Servings 4Energy 791 CaloriesCarbohydrate 51 gCategory Dinner, Lunch
EASY ITALIAN VEAL CUTLETS
From thedeliciousspoon.com
BREADED VEAL CUTLETS WITH PARMESAN CREAM - INSIDE …
From insidetherustickitchen.com
MILANESE MAGIC: THE BREADED VEAL CUTLETS RECIPE YOU NEED
From mortadellahead.com
WHAT IS A SCHNITZEL? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
BREADED VEAL CUTLET WITH BRIE RECIPE
From recipenode.com
VEAL MILANESE (ITALIAN BREADED VEAL CUTLETS) - EATING …
From eatingeuropean.com
CRISPY VEAL CUTLETS WITH CREAMY DIJON SAUCE
From grumpyshoneybunch.com
QUéBEC MILK-FED VEAL CUTLETS STUFFED WITH PROSCIUTTO, …
From iga.net
CLASSIC BREADED VEAL CUTLETS RECIPE - COOK.ME RECIPES
From cook.me
BREADED VEAL CUTLETS RECIPE - PILLSBURY.COM
From pillsbury.com
BREADED VEAL CUTLET WITH BRIE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
HOW TO COOK BREADED VEAL CUTLETS - COOKING WITH …
From cookingwithkimberly.com
14 BEST VEAL CUTLETS RECIPES - TOP RECIPES
From topteenrecipes.com
BREADED VEAL CUTLETS AS A SNACK OR APPETIZER - VEAL - RECIPES
From montpak.ca
DELICIOUS AND EASY SIDE DISH RECIPES FOR BREADED VEAL CUTLETS
From cookindocs.com
PERFECT VEAL CUTLET MILANESE - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beef #eggs-dairy #cheese #stove-top #dietary #veal #meat #pasta-rice-and-grains #equipment
You'll also love