Veal Cutlet Recipes Easy Food

LEMON VEAL CUTLETS

Steps:

• Preheat the oven to 70 ° C convection preheat.
• Peel onions and dice finely. Rinse lemon in hot water and pat dry, grate zest and squeeze juice. Rinse parsley, shake dry and chop finely.
• Rinse and pat dry veal cutlets, season with a little salt. Heat 2 tablespoons of oil in a large pan and cook cutlets for about 2 minutes per side. Transfer to an ovenproof dish and keep warm in preheated oven at 70°C (approximately 150°F). Add remaining oil to the same pan and saute onions until translucent. Deglaze pan with broth and cream, simmer briefly. Add green peppercorns, parsley, 1-2 teaspoons of lemon juice and about 1/2 teaspoon of lemon zest, season with salt, pepper, a pinch of sugar and lemon juice. Return cutlets to the pan and simmer briefly. Arrange on plates, drizzle with sauce and serve with boiled potatoes, if desired.

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.

VEAL MILANESE

Steps:

• Prepare your dishes for breading - beat your eggs in a shallow bowl, add flour and bread crumbs to two separate plates.
• Season your veal cutlets with salt and pepper.
• Bread all your cutlets - start with flour (shake off the excess), then the egg, and then the breadcrumbs, then set aside.
• Preheat your oven to a very low temperature of 200F to keep your cooked veal cutlets warm until you finish up all frying.
• Preheat your cast-iron skillet until hot, add the clarified butter or oil and let it heat up until hot (about 375 F).
• Fry your veal cutlets in batches for about 3-4 minutes per side (don't overcrowd the pan as the oil will lose its temperature and the cutlets can get soggy).
• Remove cooked cutlets onto a rack with baking sheet and place in the oven to keep them warm.
• Once all your veal cutlets are fried, place them on a serving plate with lemon wedges and serve.

WIENER SCHNITZEL (BREADED VEAL CUTLETS)

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.

MILANESE VEAL CUTLETS

Steps:

• Use a tenderiser or rolling pin to flatten the chops, leaving the bone attached, then trim away the fat.
• Beat the eggs, then mix in the basil, parmesan and some seasoning. Transfer the mixture to a plate or shallow bowl, then spread the breadcrumbs out on another plate. Dip each of the chops in the egg mixture, then immediately roll them in the breadcrumbs to thoroughly coat them. Repeat this process to give the chops a double layer of egg and breadcrumbs.
• Heat enough oil to cover the base of a large frying pan. Working in batches, fry the chops over a gentle heat for 3-4 mins each side, until the breadcrumbs turn a deep gold (you may need to add more oil to the pan as you go). Serve with a lemon wedge, some fried courgettes and a spring salad, if you like.

VEAL CUTLETS PARMESAN

Steps:

• Beat eggs thoroughly, & add salt & pepper.
• Mix bread crumbs with parmesan cheese.
• Dip cutlets in egg, then in bread crumbs.
• Fry in hot oil about 5 minute on each side or until golden brown.
• Place browned cutlets in baking pan.
• Pour layer of tomato sauce over them & then rgin slices of Mozzarella aver that.
• Bake in slow oven for 15 minute or until cheese turns slightly brown.
• Serve very hot.

VEAL PICCATA

Steps:

• Season the veal on both sides with the salt and pepper and dredge in the flour, shaking off any excess. Place the veal on a plate.
• In a 12-inch (30-cm) skillet over medium-high heat, warm 2 tablespoons butter and the oil. Working in batches, add the veal cutlets to the skillet, being careful not to crowd the skillet.
• Cook, turning once, until golden brown, about 3 minutes total. (If using chicken or turkey, cook until no trace of pink remains, about 3 minutes per side.) Move to a platter or a baking sheet and loosely cover while you repeat with the remaining veal. If necessary, add more butter and oil to the skillet.
• Carefully add the wine to the skillet and cook, still over medium-high heat and scraping the bottom of the skillet, until reduced by half, about 3 minutes. Add the stock and lemon slices and bring to a boil.
• Cook until the sauce is reduced by half, about 8 minutes. Add the remaining 2 tablespoons butter, lemon juice, capers, and parsley and season with salt and pepper. Turn off the heat and tilt the pan to swirl the butter until it's incorporated into the sauce.
• Using tongs, place the cutlets back in the skillet, turn to coat them with the sauce, and let them warm through before arranging the cutlets on plates or a platter. Pour the remaining sauce over the cutlets and serve immediately.

BREADED VEAL CUTLETS

Steps:

• In shallow bowl, beat egg with fork. In shallow dish, place bread crumbs. Dip each veal cutlet into egg; coat with bread crumbs.
• In 8-inch nonstick skillet, heat oil over medium-high heat. Add veal; cook on both sides until browned.
• Reduce heat to low; stir in tomato sauce and Italian seasoning. Cover; simmer 12 to 15 minutes or until veal is tender. Sprinkle with cheese; cover and cook 1 to 2 minutes longer or until cheese is melted.

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.

AUTHENTIC VEAL MILANESE RECIPE (COTOLETTE ALLA MILANESE)

Steps:

• Make two or three cuts on the edges of each cutlet to keep them from curling up as they cook.
• Heat the clarified butter over medium-high heat to about 375*F. The secret to cooking the meat is to cook it quickly at a very high temperature to seal the outside and create a crunchy breading while keeping the inside moist and juicy. Clarified butter has a much higher smoke point (485*F) than regular butter, which begins to burn at about 325*F.
• Whisk the eggs and place them in a shallow pan or pie plate.
• Place each cutlet first into the flour, then the egg bath and then finally the breadcrumbs, pressing down on the crumbs as you go to ensure that they don't fall off.
• Fry each individual cutlet for about 3-4 minutes on each side, then remove to a plate lined with paper towels and allow the extra butter to drain off.
• Season with salt and pepper to taste, then place on a baking sheet and put them in a 175*F oven to keep warm.
• Serve with a salad and a cherry tomato side for true authentic Veal Milanese. Place a lemon wedge on each plate, for drizzling over the meat just before you serve it.

VEAL FRANCAISE

Steps:

• Prep the ingredients including juicing the one lemon and slicing the other.
• Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin or sauce pan.
• Season the cutlets with salt and pepper.
• If frying 4 cutlets at a time (see note below) dredge 4 of them in the flour, knocking off any exess flour and then into the beaten egg.
• Heat your fry pan up over medium-high heat. Add 1 tablespoon of olive oil to the pan and when hot, add the 4 coated veal cutlets.
• Cook for 2 minutes on one side, flip and another 2 minutes on the other.
• Transfer the 4 cutlets to a plate, cover with foil and keep warm.
• Repeat the same process with the other 4 cutlets.
• After removing the last 4 cutlets from the pan, reduce heat to medium and add the chicken stock, lemon juice and wine, stir to combine.
• After 3 minutes, whisk in the butter 1 tablespoon at a time and then the heavy cream if using.
• Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.
• Add some sauce to each plate, top with 2 cutlets, a little more sauce and sprinkle with mince parsley.
• Serve.

BEST VEAL SCALLOPINI

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

CLASSIC BREADED VEAL CUTLETS

Steps:

• In a shallow dish, combine flour and salt.
• In a medium bowl, whisk eggs with about 1 tablespoon water.
• In a third dish, place breadcrumbs for dipping and coating.
• Working one by one, or in batches, carefully dip the veal cutlets into the prepared dishes. First, coat in flour, then shake off any excess. Next, dip in the egg and allow excess to drip back into the bowl. Finally, coat in breadcrumbs evenly and gently press crumbs into the surface of the meat. Transfer to a baking sheet until ready to cook.
• In a wide, high-sided frying pan over high heat, heat oil. Working in batches again, add a single layer of cutlets to the hot oil and cook for about 4-5 minutes on each side until golden brown and crispy. Repeat with remaining cutlets.
• Transfer cooked cutlets to a plate lined with kitchen towel to drain off excess oil.
• Sprinkle some lemon juice from the wedges, garnish with remaining wedges and serve!

VEAL CUTLETS WITH MUSHROOMS AND TOMATOES

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add garlic and rosemary; stir 30 seconds. Add mushrooms. Cover pan and cook 5 minutes, stirring occasionally. Uncover and sauté until mushrooms are golden brown, about 5 minutes longer. Add tomatoes and cook until softened, about 5 minutes. Set aside.
• Sprinkle veal with salt and pepper. Dust with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of veal. Sauté until brown and cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and veal.
• Add broth and wine to same skillet. Boil until reduced by half, scraping up browned bits, about 4 minutes. Add mushroom mixture and stir to blend. Season sauce to taste with salt and pepper; spoon over veal and serve.