photo & recipe: m.charles

Veal Schnitzel

There is something about the mountains that makes you crave schnitzel. Here is a great schnitzel recipe that is fast and yummy.


Serves: 4 
Prep Time: 10 minutes
Cook Time: 20 minutes
 
Ingredients:
  • 4 x 125gr Veal Scalopine (thinly sliced beef)
  • 500 gr Parabread or Croutons
  • 1 Egg, beaten
  • 1 cup of flour
  • Olive oil 
  • Parsley
  • Parmesan (optional)

  1. 1. Tenderize the veal until it's thin. season with salt and pepper and set it aside.
  2. 2. Combine bread or croutons and parsley in processor until fine crumbs (parmesan could be included here).
  3. 3. Take 3 plates: 1 for the flour, egg and breadcrumbs.
  4. 4. Dip veal on both sides into flour first, then egg and lastly bread crumbs.
  5. 5. In a skillet, cook breaded veal in hot olive oil on each side for 2 mins or until golden brown.
  6. 6. Place veal on paper towel to remove excess oil.
  7. 7. Serve hot with baked yukon potato fries and lemon wedges.



    VINI VERGANI recommends: Aglianico del Taburno DOC Fidelis, 2004
    Producer: CANTINA DEL TABURNO, Folianise, 90% Aglianico, 10% Sangiovese + Merlot.
    Degustation notes: Intense ruby red color with a scent of dark berries, tobacco and black pepper. Full-flavored on the palate, with a nice structure and a fine body. Smooth tannin and a long, aromatical finish




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