#Veal Schnitzel recipe

[reneeandallison]

Wiener Schnitzel This simple German recipe for tender veal cutlets that have been pan-fried in butter and spiced bread crumbs until golden brown is known as wiener schnitzel.

#wienerschitzel #wiener schnitzel #cuisine #recipe #cutlets #veal #german

[taliagifcollection]

Vienna Schnitzel Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork.

#father #schnitzel recipe #vienna schnitzel #veal #mother

[hellomedochan]

Vienna Schnitzel - Austrian

#My mother and father were both born and raised in Vienna. This recipe comes from my mother. Pork may also be substituted with veal. viennese #schnitzel recipe #pork #place #mother

[mariacallous]

Schnitzel is one of the ultimate comfort foods. It’s hard not to like a food that is fried and golden brown. Schnitzel is commonly made from chicken or veal, but you’ll also find vegetarian versions made from celery root, or in this case, cabbage.

Any recipe for schnitzel always catches my eye, and I’ve often come across cabbage schnitzel in Russian and Eastern European cooking. Meat in that part of the world could be scarce, and cooks came up with creative solutions for making vegetables taste richer. Cabbage was also often one of the only fresh vegetables available during the long winter months. Even after immigrating to the United States with its year-round abundance of all foods, cabbage is still a favored vegetable among families from the former U.S.S.R. We ate a lot of it in my own Russian Jewish home: cooked, fermented, in soups, or in salads. I especially love cabbage as a meat stand-in for its texture, volume, and versatility.

Cabbage schnitzel can be made with boiled cabbage leaves that are folded into envelope shapes that then get battered, coated with breadcrumbs, and fried just like a chicken schnitzel. But my preferred style of cabbage schnitzel requires less work, and instead employs a thick batter of shredded cooked cabbage, breadcrumbs, and beaten eggs to form the schnitzels. This style of cabbage patty ends up with a schnitzel shape and thickness, golden brown outer layer, and crispy edges.

You can serve this unexpectedly rich entrée with a squeeze of lemon and fresh dill for added brightness. Cabbage schnitzel can also be topped with a dollop of sour cream, and I’ve been known to use some hot sauce for heat. While there are a few steps to this recipe, each one is simple, the ingredients are few, the cooking time is quick, and the payoff is big. Cabbage schnitzel tastes little of cabbage and instead transforms into something savory, caramelized, meaty and satisfying.

[steviedegrae]

German Food Recipe: Jägerschnitzel

For the Schnitzel: 1 pound thin veal cutlets (or pork) - 1/2 teaspoon salt - 1/8 teaspoon freshly ground pepper - 1/3 cup all-purpose flour - 2 eggs, lightly beaten - 1 cup fine, dry bread crumbs - 3 tablespoons butter - 3 tablespoons vegetable oil For the Sauce: 1 lb Mushrooms, washed and cut into bite-size slices - 3 slices Bacon, chopped into small pieces - 1 small Onion, finely chopped - 1/2 cup Vegetable Broth - 1/2 cup Cream - 1/2 teaspoon dry Thyme - A small bunch Parseley, finely chopped - A little extra milk as needed

Season each cutlet with salt and pepper (both sides). Let stand at room temp for 10 mins. In the meantime, prepare your work area - you’ll need 3 plates - add the flour to the first, the eggs to the second, and the bread crumbs to the third plate. Arrange in a row, close to the stove. Heat butter and oil in a large, heavy skillet over medium heat for 2 mins. Coat each cutlet with flour, dunk in eggs, then coat with bread crumbs. Put in hot pan immediately and cook each side for 3 mins, or until golden. Remove and place on a plate lined with paper towels; cover to keep warm. Repeat with the other cutlets. Using the same pan, fry the mushrooms until they begin releasing water. Remove, set aside. Add a little butter to the same pan, add onions and bacon. Cook until onions begin to brown. Place mushrooms back in the pan and add broth, cream, salt, pepper, and thyme. Bring to a simmer, and continue simmering until liquid has noticeably reduced (takes about 15 mins) - stir occassionally. Stir milk into the sauce until sauce reaches the desired consistency (it shouldn’t be too thin and very creamy). Remove pan from heat. Stir in 2/3 of the chopped parsely, adding more salt and pepper if needed. To serve, place a Schnitzel on a plate and top with the mushroom cream sauce. Sprinkle over remaining parsely and serve with Kartoffeln (potatoes), Pommes (French fries), or Spaetzle, and a fresh green salad.

[thecoffeejunkie]

Austrian - Vienna Schnitzel

Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork.

#cuisine #european #pork #recipe #veal #viennese

[braydonspringer]

Austrian - Vienna Schnitzel

Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork.

#cuisine #european #pork #recipe #veal #viennese

[ameliaobrien]

Cuisine - Wiener Schnitzel

This wiener schnitzel is an easy German recipe for tender veal cutlets coated in seasoned bread crumbs and pan-fried in butter until golden brown.

#cutlets #european #german #tender veal cutlets #wienerschitzel

[rayholmes]

European - Wiener Schnitzel This simple German recipe for tender veal cutlets that have been pan-fried in butter and spiced bread crumbs until golden brown is known as wiener schnitzel.

#one #wienerschitzel #pork chops #veal #tender veal cutlets

[comedykitchen]

How to Make Delicious Veal Cutlets A Traditional Recipe

How to Make Delicious Veal Cutlets A Traditional Recipe https://www.youtube.com/watch?v=ltq-bP-VXho oin Chef Cell in the Comedy Kitchen for the best hack on preparing veal for schnitzel! Watch as Chef Cell hilariously discusses veal with his butcher in this entertaining cooking episode. Get ready for cooking tips, meat preparation advice, and kitchen humor as Chef Cell shares his unique take on veal schnitzel. Enjoy the banter between Chef Cell and the butcher in this comedy cooking show filled with food prep tips and funny moments. Subscribe to Comedy Kitchen for more cooking humor, kitchen tips, and delicious recipes #Veal #Schnitzel #PrepHack #ChefCell #ComedyKitchen #ButcherDiscussion #CookingTips #VealPreparation #HilariousTake #BakingComedy #CookingShow #MeatTips #KitchenHumor #ChefCellComedy #VealSchnitzel #ButcherBanter #CookingHumor #ComedyCooking #FoodPrep #SchnitzelRecipe #FunnyCooking #KitchenBanter #MeatPreparation #CookingFun #ButcherComedy #BakingChannel #CookingTips #ChefCellCreations #FoodComedy #KitchenTips" via Comedy Kitchen With Chef Cell https://www.youtube.com/channel/UCTEEUTpbWCowJm1b6FxC7IQ March 11, 2024 at 06:41PM

#chickenfried #glutenfree #wontons #lowcarbbread #ketobread #keto #loudbuffalo #deliciously #chickenfriedwontons

[kadinbennett]

Austrian - Vienna Schnitzel

Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork.

#cuisine #european #pork #recipe #veal #viennese

[bakermia]

Cuisine - Wiener Schnitzel

This wiener schnitzel is an easy German recipe for tender veal cutlets coated in seasoned bread crumbs and pan-fried in butter until golden brown.

#cutlets #european #german #tender veal cutlets #wienerschitzel

[coltencarter]

Austrian - Vienna Schnitzel

Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork.

#cuisine #european #pork #recipe #veal #viennese

[cranberryflavor]

European - Air Fryer Wiener Schnitzel Recipe

Breaded veal cutlets, better known as Wiener schnitzel, turn out rich, tender, and juicy when made in the air fryer.

#rich #air fryer wiener schnitzel #pound veal #veal #air fryer #wiener schnitzel #cooking spray

[mariacallous]

Schnitzel is one of the ultimate comfort foods. It’s hard not to like a food that is fried and golden brown. Schnitzel is commonly made from chicken or veal, but you’ll also find vegetarian versions made from celery root, or in this case, cabbage.

Any recipe for schnitzel always catches my eye, and I’ve often come across cabbage schnitzel in Russian and Eastern European cooking. Meat in that part of the world could be scarce, and cooks came up with creative solutions for making vegetables taste richer. Cabbage was also often one of the only fresh vegetables available during the long winter months. Even after immigrating to the United States with its year-round abundance of all foods, cabbage is still a favored vegetable among families from the former U.S.S.R. We ate a lot of it in my own Russian Jewish home: cooked, fermented, in soups, or in salads. I especially love cabbage as a meat stand-in for its texture, volume, and versatility.

Cabbage schnitzel can be made with boiled cabbage leaves that are folded into envelope shapes that then get battered, coated with breadcrumbs, and fried just like a chicken schnitzel. But my preferred style of cabbage schnitzel requires less work, and instead employs a thick batter of shredded cooked cabbage, breadcrumbs, and beaten eggs to form the schnitzels. This style of cabbage patty ends up with a schnitzel shape and thickness, golden brown outer layer, and crispy edges.

You can serve this unexpectedly rich entrée with a squeeze of lemon and fresh dill for added brightness. Cabbage schnitzel can also be topped with a dollop of sour cream, and I’ve been known to use some hot sauce for heat. While there are a few steps to this recipe, each one is simple, the ingredients are few, the cooking time is quick, and the payoff is big. Cabbage schnitzel tastes little of cabbage and instead transforms into something savory, caramelized, meaty, and satisfying.

Ingredients

1½ lbs (680 grams) cabbage, about 16 cups shredded

½ small yellow onion

3 large eggs

⅓ cup plain bread crumbs/matzah meal

¼ cup all-purpose flour

Salt and pepper, to taste

Oil, as needed

Fresh dill, for garnish

Lemon wedges, for garnish

Directions

Start by shredding your cabbage thin. This can be done with a mandoline, a food processor with the shredding disc attachment, or even with a sharp knife.

Fill a large pot with water and bring the water to a boil. Salt the water generously and then add the shredded cabbage to the boiling water. Cook until the cabbage is tender, about 3-4 minutes. Drain in a colander, and then allow the cabbage to sit and continue to drain and cool for at least 10 minutes.

While the cabbage is cooling and draining, prepare the remaining ingredients. Grate the onion or chop it very fine. Beat the eggs and reserve.

Once cooled, squeeze out any excess liquid from the cabbage and add it to a large bowl. To the cabbage add the onion, beaten eggs, bread crumbs, flour, and salt and pepper. Stir until the cabbage is evenly and well-coated in the breadcrumb and egg mixture. The mixture should be thick and it should stick together to be formed into patties. If the mixture is too liquidy, add more breadcrumbs/flour. If you want to taste for seasoning, take a small spoonful of the mixture and cook and brown it in a pan before cooking off all of the schnitzels.

Heat a large skillet filled with a ¼” of neutral cooking oil (like avocado or canola). Once the oil is hot, form the cabbage mixture into schnitzel-shaped patties in the pan, about ½”-thick. Cook the patties in batches, so as not to crowd the pan and cause the cabbage to steam instead of brown. Cover the pan with a lid and brown for 3-4 minutes. Lift the lid, carefully flip over the patties (a fish spatula works well for this), cover again, and brown for an additional 2-3 minutes or until the schnitzels are golden brown and crisp on each side.

Once cooked, transfer to a paper towel-lined plate or rack to drain some of the excess oil. Serve the schnitzels immediately, garnished with fresh dill and lemon wedges if desired.

[engageandcreate]

Cuisine - German Wiener Schnitzel Recipe An authentic German wiener schnitzel recipe made with veal and simple breading.

#schnitzels #wiener #oil #word #austrian #name