Golden Crusted Veal Schnitzel Delight

Certainly! Here’s a recipe for a delicious Golden Crusted Veal Schnitzel Delight:

Golden Crusted Veal Schnitzel Delight

Ingredients:

• 4 veal cutlets, about 1/4 inch thick
• Salt and black pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 2 cups breadcrumbs (preferably panko for extra crunch)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano or thyme
• 1/2 cup vegetable oil, for frying
• 2 tablespoons unsalted butter
• Lemon wedges, for serving
• Fresh parsley, finely chopped, for garnish

Instructions:

1. Prepare the Veal Cutlets:

   • Place the veal cutlets between two pieces of plastic wrap and use a meat mallet to pound them to an even thickness, around 1/4 inch.
   • Season the cutlets with salt and pepper on both sides.

2. Set Up the Breading Station:

   • Place the flour in a shallow dish.
   • In another shallow dish, beat the eggs with the milk until well combined.
   • In a third dish, combine the breadcrumbs, grated Parmesan cheese, paprika, garlic powder, and dried oregano or thyme.

3. Bread the Veal Cutlets:

   • Dredge each cutlet in the flour, shaking off any excess.
   • Dip the floured cutlet into the egg mixture, allowing the excess to drip off.
   • Finally, press the cutlet into the breadcrumb mixture, ensuring it is evenly coated. Place the breaded cutlets on a plate.

4. Fry the Schnitzels:

   • In a large skillet, heat the vegetable oil and butter over medium-high heat until hot but not smoking.
   • Add the breaded cutlets to the skillet, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy.
   • Use tongs to transfer the schnitzels to a paper towel-lined plate to drain excess oil. If needed, keep the cooked schnitzels warm in a low oven (about 200°F) while you finish frying the remaining cutlets.

5. Serve:

   • Transfer the schnitzels to serving plates.
   • Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Tips:

• Serve with traditional side dishes such as potato salad, sauerkraut, or a simple green salad.
• For an extra flavor boost, you can squeeze fresh lemon juice over the schnitzels just before serving.
• If you can’t find veal, this recipe also works well with pork or chicken cutlets.

Enjoy your Golden Crusted Veal Schnitzel Delight!