Paneed Veal With Fried Lemon Slices Recipes

VEAL CUTLETS WITH FRIED LEMON SLICES (WIENER SCHNITZEL)

Steps:

• Using 3 shallow dishes, place flour, salt, and pepper in one, in another whisk together eggs and water. Finally, in the 3rd dish stir together bread crumbs, zest, thyme.
• Dip cutlets, 1 at a time, into the flour, shaking off the excess. Then dip them in the egg mixture, letting excess drip off, and finally, dredge in bread crumb mixture. Transfer cutlets as coated to a large cooling rack and let dry at room temperature for 30 minutes to one hour. NOTE: This is where you would freeze them if making OAMC. Bake or fry frozen or partially thawed. For the lemon slices, mix the flour, cornmeal, and salt and pepper in a small bowl. Set aside.
• In a heavy skillet heat 1 inch oil over medium-high heat to 350°F When oil is ready, begin frying the cutlets. Gently place in oil and fry about 2 minutes on each side or until golden. begin frying the cutlets, 2 at a time, about 2 minutes on each side until golden. Place on cooling rack to drain.
• When cutlets are done, remove any food particles in oil remaining in skillet with a slotted spoon and discard. Dredge lemon slices in flour/cornmeal mixture, pressing firmly to coat. Fry lemon slices, turning them once, until golden, about 30 seconds per side. Transfer lemon slices to a cooling rack or paper towels to drain. Serve cutlets with fried lemon slices.

VEAL PANEE

Steps:

• 1. Combine flour, salt, and pepper.
• 2. Coat cutlets in flour mixture
• 3. Heat about a 1/4 inch of vegetable oil in a cast iron frying pan or heavy skillet over medium heat.
• 4. Dip flour coated cutlets in beaten egg and then into seasoned bread crumbs.
• 5. Add cutlets to frying pan, cooking about 5 minutes on each side or until lightly browned.
• 6. This is best served with baked macaroni.

PASTA WITH FRIED LEMONS AND CHILE FLAKES

Steps:

• Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
• In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
• Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
• Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.
• Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.

VEAL WITH LEMON AND CAPERS

Steps:

• Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

PANéED VEAL FETTUCCINE (CREOLE)

Steps:

• In a large pot, add oil and salt to water, and bring to a rolling boil.
• Add fettucini a little at a time, breaking up the oil patches as you drop it inches.
• Return to a boil and cook until al dente (3 minutes for fresh or 7 minutes for dry).
• Drain, and rinse with hot water, then cold for dry fettucine or just cold water for fresh.
• Allow to cool 2-3 minutes, then coat your hands with vegetable oil and toss the fettucine.
• Set aside.
• In a large skillet melt the butter over med-low heat.
• Sauté garlic for 2-3 minutes.
• Add the cream and cayenne pepper, and turn heat up to med-high.
• Whisk constantly as the mixture comes to a boil.
• Reduce heat to medium and slowly add the cream cheese, stirring constantly.
• Let mixture simmer until reduced a little and thick (7-8 minutes), whisking constantly.
• Remove from heat, and gradually add 3/4 cup Parmesan cheese, whisking until cheese is melted.
• Set aside.
• In a cake pan or other shallow pan, combine the bread crumbs, parsley, olive oil, white pepper, onion, and garlic; mix well.
• In another pan, beat the eggs, then beat in the Parmesan cheese.
• Soak the veal in the egg mixture for at least 5 minutes, making sure it is thoroughly coated.
• In a large skillet, heat 1/4" vegetable oil to 400°F.
• Just before frying, dredge veal in bread crumbs (press crumbs in with your hands and shake off excess).
• Fry veal in hot oil until golden brown (about 1 minute per side).
• Do not crowd pieces together and change the oil if the crumbs in the bottom start burning.
• Remove veal from pan and set aside (keep warm).
• Reheat the cheese sauce over med-high heat, whisking frequently (if the butter starts to seperate from the sauce, whisk in a tablespoon of milk).
• Add the fettucini and toss until pasta is thoroughly coated (1 minute).
• Remove from heat and immediately serve fettucini with veal.