Veal Schnitzel

Introduction

History

Veal Schnitzel has its roots in Austria, where it is known as Wiener Schnitzel. The dish is said to have been brought to Austria by Italian immigrants in the 15th century. Originally made with veal, the dish has evolved over the years to include variations made with pork, chicken, or even fish. Today, Veal Schnitzel is a beloved dish enjoyed by people all over the world.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to pound the veal cutlets to an even thickness to ensure they cook evenly.

- Use a wooden mallet to tenderize the meat without tearing it.

- Be sure to season the meat well with salt and pepper before breading.

- Fry the schnitzel in hot lard for a crispy and golden crust.

- Serve the schnitzel immediately after frying to maintain its crispiness.

Serving Suggestions

Veal Schnitzel is traditionally served with French fries, sautéed vegetables, or a fresh salad. It can also be served with a squeeze of lemon juice or a dollop of lingonberry jam for added flavor.

Cooking Techniques

Tenderize the meat with a wooden mallet.

- Coat the veal cutlets in flour, egg, and bread crumbs before frying.

- Fry the schnitzel in hot lard for a crispy crust.

Ingredient Substitutions

Use pork or chicken cutlets instead of veal cutlets.

- Substitute vegetable oil for lard.

- Use gluten-free flour and bread crumbs for a gluten-free version.

Make Ahead Tips

You can prepare the veal cutlets ahead of time and refrigerate them until ready to fry. Be sure to fry the schnitzel just before serving for the best results.

Presentation Ideas

Serve Veal Schnitzel on a platter with a garnish of fresh herbs and a lemon wedge for a beautiful presentation. You can also serve it with a side of lingonberry jam or mustard for dipping.

Pairing Recommendations

Veal Schnitzel pairs well with a crisp white wine, such as Riesling or Sauvignon Blanc. It also goes well with a light beer or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftover Veal Schnitzel in an airtight container in the refrigerator for up to 2 days. To reheat, place the schnitzel in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Veal Schnitzel contains approximately 350 calories.

Carbohydrates

Each serving of Veal Schnitzel contains approximately 20 grams of carbohydrates.

Fats

Each serving of Veal Schnitzel contains approximately 15 grams of fats.

Proteins

Each serving of Veal Schnitzel contains approximately 30 grams of proteins.

Vitamins and minerals

Veal Schnitzel is a good source of iron, zinc, and vitamin B12.

Alergens

Veal Schnitzel contains gluten and eggs.

Summary

Veal Schnitzel is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of iron, zinc, and vitamin B12.

Summary

Veal Schnitzel is a classic dish that is easy to make and full of flavor. With a crispy crust and tender meat, it is sure to be a hit with your family and friends. Serve it with your favorite sides and enjoy a taste of Austria right in your own home.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Veal Schnitzel. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother. She had learned the recipe from her own mother, who in turn had learned it from her mother before her. It was a family tradition that had been passed down through the generations, and I was honored to be the next in line to learn this delicious dish.

My grandmother was a remarkable woman, full of wisdom and knowledge when it came to cooking. She had a knack for creating mouthwatering meals that would leave you craving for more. I remember spending countless hours in the kitchen with her, watching as she effortlessly prepared one delectable dish after another. It was during one of these moments that she decided to teach me the secret to making the perfect Veal Schnitzel.

We gathered all the ingredients we would need - thinly sliced veal, breadcrumbs, eggs, flour, salt, pepper, and a dash of lemon juice. My grandmother carefully walked me through each step of the process, explaining the importance of tenderizing the veal and ensuring that the breadcrumbs were perfectly seasoned. As she demonstrated how to coat the veal in flour, dip it in beaten eggs, and then coat it in breadcrumbs, I couldn't help but be in awe of her skill and expertise.

Once the veal was breaded and ready to be cooked, my grandmother heated up a skillet with a generous amount of oil. She expertly fried each piece of veal until it was golden brown and perfectly crispy. The fragrant aroma that filled the kitchen was simply irresistible, and my mouth watered in anticipation of tasting the finished dish.

As we sat down to enjoy our meal, my grandmother shared with me the story of how she had first learned to make Veal Schnitzel. She explained that the recipe had been passed down from her own mother, who had learned it from a dear friend many years ago. It was a cherished family recipe that had been perfected over time, with each generation adding their own unique touch to it.

I listened intently as my grandmother recounted memories of cooking with her own mother in the kitchen, of laughter and love shared over a delicious meal. It was in that moment that I realized the true power of food - not just to nourish our bodies, but to bring us together, to create lasting memories and traditions that would be cherished for years to come.

From that day on, Veal Schnitzel became a staple in my own kitchen. I would often make it for family gatherings and special occasions, sharing the recipe with friends and loved ones who were eager to taste the dish that had been passed down through generations. And as I cooked, I would think back to that moment in my grandmother's kitchen, watching in awe as she created magic with just a few simple ingredients.

I am grateful for the knowledge and wisdom that my grandmother passed down to me, for the love and care that she poured into every meal she made. And as I continue to cook and share the recipes that have been handed down through generations, I know that her legacy will live on, in every delicious bite of Veal Schnitzel that I serve.

Categories

| Breadcrumb Recipes | Egg Recipes | Romanian Meat Dishes | Romanian Recipes | Veal Leg Recipes | Wheat Flour Recipes |

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