Veal Chop Holstein Schnitzel Recipes

GRANNY'S GERMAN SCHNITZEL RECIPE

Steps:

• Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.
• Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
• Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.
• Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.
• Place chops into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Chops shouldn't be crowded.
• Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145 F and is browned and crisp.
• Serve hot with lemon slices.

VEAL SCHNITZEL

Steps:

• 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.

VEAL SCHNITZEL

Steps:

• Heat olive oil in pan over medium heat and saute chicken livers and garlic. Let livers cool and chop up into medium pieces.
• Divide evenly among veal and place in the center of each piece. Roll veal around livers and tie. Season with salt and pepper and lightly dredge in flour. Heat up 1 tablespoon of olive oil and brown schnitzel on all sides and set aside.
• Brown bacon in same pan and add onions cooking until translucent. Add mushrooms and cook over low heat. Pour off any excess fat and add wine. Simmer for 2 minutes and whisk in sour cream. Season with salt and pepper and place schnitzel in sauce. Simmer for 1 to 2 minutes and serve on a bed of baby arugula

SILKY VEAL CHOPS

Steps:

• In a mixing bowl, combine Boursin, mustard and heavy cream; season with salt and pepper.
• In a heavy skillet melt the butter. Add the chops and brown for 4 minutes on each side. Discard the fat in the skillet, cover tightly, lower the heat and braise for about 5 minutes a side or until just done. Remove them to a broiler pan and preheat the broiler to a low setting
• Pour 1/4 cup of white wine into the skillet and scrape the bottom and corners with a wooden spatula to lift up the deglazings, reduce until 2 tablespoons remains. Add mustard, Boursin and cream mixture to skillet and mix until Boursin barely melts into cream. Remove skillet from heat and stir in Swiss cheese. Pour this over chops and broil, about 2 inches away from heat, for a moment or just until sauce browns and is bubbly.

JAEGER SCHNITZEL

Steps:

• Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.
• In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.
• Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.
• In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.
• To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with noodles or mashed potatoes.

VEAL CHOP CUTLET FLORENTINE

Steps:

• For the risotto: Heat the olive oil in a pot over medium heat. Toast the rice, then add the chopped onion and cook until light brown with a nutty aroma. Keep stirring to prevent sticking during this process. Deglaze with the white wine and add the porcini broth. Bring to a simmer, then lower the heat and simmer for 20 minutes, stirring the whole time to prevent sticking. Add more liquid as needed. Fold in the porcini at the end.
• For the veal chop cutlet: Preheat the oven to 375 degrees F.
• Pound out the veal chop to about 3/8 inch thickness. Put the flour in one shallow bowl, the whisked eggs in another and the breadcrumbs in a third. Dust the veal in the flour first, then dip in the egg wash and finish in the breadcrumbs to coat.
• Pour the olive oil into an ovensafe pan. Add the veal chop to the pan and coat one side in the olive oil, then flip it over right away so there's olive oil on both sides. Transfer the pan to the oven and roast for about 15 minutes, flipping the cutlet halfway through.
• For the Marsala wine sauce: Meanwhile, heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute for a few minutes. Sprinkle in the flour and add the Marsala and chicken stock. Bring to a simmer and cook, stirring, until the sauce reduces to the desired consistency, 3 to 5 minutes. Season with the salt and pepper, then finish with the butter and chopped parsley
• Remove the veal pan from the oven and place the prosciutto on top of the cutlet followed by the mozzarella. Return it to the oven until the cheese melts, 3 to 5 minutes
• For the spinach bed. Heat a saute pan over medium heat and add the olive oil. Add the garlic and cook until beginning to brown, then add the spinach, salt and pepper. Cook until the spinach is just wilted, then transfer to a serving plate; do not overcook.
• Top the spinach with a serving of the risotto, followed by the veal chop and Marsala sauce.

SCHNITZELWICHES HOLSTEIN

Steps:

• Put the flour in a shallow dish. Lightly beat 2 eggs in another shallow dish. Mix the breadcrumbs and nutmeg in a third dish.
• Pound the veal cutlets between sheets of plastic wrap to 1/8-inch thick. Sprinkle with salt and pepper. Dredge the veal in flour, then dip in the beaten eggs and coat with the breadcrumbs.
• Heat a thin layer of oil in large skillet over medium-high heat. Cook the veal cutlets until deep golden, 2 to 3 minutes per side. Transfer to a rack to drain.
• Wipe out the skillet and return to medium heat. Add 4 tablespoons butter and heat until the foam subsides. Add the capers and parsley and cook, stirring, 1 minute. Swirl in the lemon juice and remove from the heat.
• Meanwhile, heat a pat of butter in another skillet over medium heat. Crack the remaining 4 eggs into the skillet and fry over easy.
• Arrange the lettuce on the bottom halves of the rolls and top with the schnitzel. Drizzle with the caper butter, then top with the anchovies and fried eggs. Cover with the bun tops.