A few times throughout the year, my husband has to travel for work. Sometimes he even gets to go to some pretty neat places and taste some really delicious food. On his trip to Germany he had veal schnitzel that left such an impression that he asked me to make it for him when he returned. At first I was a bit iffy because I had never had German food and wasn’t too interested in making something I hadn’t had before. What is Schnitzel anyway?
What is Veal Schnitzel
Schnitzel is a slice of thin meat, breaded, and fried in fat. Veal Schnitzel (or Weiner Schnitzel as it is called in Germany) is typically breaded, fried, and traditionally served with potatoes. After doing some snooping around on Pinterest to see my husband’s latest dish of his affection, I found that not only did I know what veal schnitzel was but I couldn’t wait to try my hand at it. Veal Schnitzel was a dish that my great grandmother use to make, except she didn’t call it veal schnitzel. For memory’s sake, I will just call it the “veal dish my great grandmother use to make.” It is extremely tasty. Cooking cajun oven fried potatoes while this is cooking is perfect!
How to Make Veal Schnitzel Tender
When you purchase your veal cutlets from the store they will be a bit chunky. You do not want to fry chunky meat. You will want it thin so that it will fry crispy, quickly. Since, I can’t seem to have all of my cooking supplies on hand at the same time, I had to use freezer paper instead of saran wrap to pound out my veal cutlets. It worked just as good, so no stress on my part. You want to pound the veal until it is 1/4 inch think. Pounding the meat to thin it out makes it tender.
How to Make Veal Schnitzel
Once you have all of the veal cutlets flattened, you want to set up a breading station. Yours should look a little something like this. Flour. Egg wash. Bread crumbs. You want to dredge each veal cutlet into the flour. When I say dredge, I literally mean you need to grab the meat, drag it through the flour, and shake off the excess flour. It should look like the picture below when you are done. Nice and flour-y.
Now it is time to put the floured veal in the egg wash. Make sure you coat the veal with the egg on both sides of the meat. So. Your hands are going to get a little messy. Be prepared. Take the veal cutlet out of the egg wash and place immediately in the breadcrumbs. Make sure you don’t skimp on this step. You want the meat fully coated. This is where the crispy deliciousness comes from. Mmm.
What Type of Pan Do I Use
You want a wide bottom skillet to cook the veal schnitzel in. Well, it doesn’t have to be extremely wide. You can use a regular frying pan. You just want the veal to lay flat in the pan so that it cooks evenly. 3-4 minutes on each side should do the trick. See how simple this is.
- 6 veal cutlets
- 1½ cup bread crumbs (I used Garlic and Herb)
- 1 tsp garlic powder
- 1½ cup flour
- 2 eggs
- 3 tbsp water
- 1½ tbsp seasoning salt
- 1 tsp salt
- ½ tsp black pepper
- Place veal cutlets in plastic wrap or ziploc bag. Make sure the cutlets are completely covered. Pound with a meat mallet to thin out each cutlet.
- Make breading station. (One container place breadcrumbs and garlic powder, mix. One container place eggs, water, salt, and pepper. Mix. Last container place flour and seasoning salt and mix.)
- Dredge each cutlet in the contents of each container in the following order: flour, egg wash, bread crumbs. Set aside.
- Add ¼ cup of oil to frying pan on medium heat.
- Place 2-3 cutlets in pan (depends on your pan size) and cook for 3-4 minutes on each side.
- Take out pan and drain grease by placing veal on paper towels.
- Serve and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 808Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 244mgSodium: 2290mgCarbohydrates: 103gFiber: 5gSugar: 5gProtein: 44g
Doesn’t it look amazing. What is so spectacular about this meal is that it is simple to make and yields great and tasty results. I hadn’t even finished frying the entire batch before the boys came in to sample. I always have to make a bit extra because they love sampling just as much as I do.
So that’s it. You and your beautiful mind and magical fingers have just finished witnessing how to make a great weeknight, weekend, or even breakfast meal. Hey. We have fried veal for breakfast sometimes. Doesn’t everyone?
I was so inspired to cook other dishes from other countries. This dish was a nice bite of comfort food with its roots lying in Germany. Do you have a favorite German dish or any favorite dish from another country?
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