late. Brush each side of veal with mayonnaise. Press in crumbs
n another.
Coat the veal with flour, by tossing around
ightly with oil.
Dip veal into egg whites. Season to
n a shallow bowl. Coat veal in flour; shake off excess
Saute the ground veal, mushrooms and garlic in a
Lightly dust veal with flour, shaking off excess. Dip in egg then coat with Parmesan cheese. Refrigerate for 10 mins.
Heat oil in a large skillet on medium heat. Cook veal schnitzels for 3 mins each side, until golden and cooked through. Drain on paper towels.
Meanwhile, cook peas in boiling, salted water for 3 mins, until tender. Drain and stir in mint. Serve schnitzels with peas, steamed potatoes and lemon wedges.
Fry the bacon to desired crispness; drain most of fat from pan.
Add 1 tablespoon butter.
Season veal with salt and pepper to taste.
When butter has melted, add veal and brown quickly on both sides.
Remove veal to warm platter.
Add lemon zest and heavy cream to pan; deglaze pan and pour over veal.
Serve with the bacon strips.
ver shanks.
Cover the veal shank with aluminum foil and
ver medium heat. Dredge each veal piece in flour, dip in
nd pepper and lay the veal shank in a shallow bowl
Season veal with garlic, pepper, salt, herbs and wine and marinate in the refrigerator for 5 hours.
Turn steak after 2 hours.
Drain.
Pat dry with paper towels.
Melt butter and fry veal in it for 15 to 20 minutes, stirring when necessary.
Uncover and finish browning.
Add flour to fat and meat in skillet and blend well.
Add milk and cook until thick, stirring constantly.
Add green peppers, salt and pepper and mix well.
Pour into buttered casserole and bake at 350\u00b0 for about 45 minutes.
Add chow mein noodles on top and bake about 15 minutes longer.
Yields 6 medium servings.
0,26 gallons of veil schnitzel (already 1cm (0,4 inch
Trim excess fat from veal or pork. Place cutlets between
b>schnitzel, whip cream to medium peaks then beat in eggs. Season veal
Choose veal or pork cutlet.
Schnitzel should be lightly pounded with flat surface, to tenderize.
Sprinkle each schnitzel with salt.
Dredge in flour.
Tap off excess.
Dip in beaten egg and fine, dry bread or cracker crumbs.
Make sure each schnitzel has a complete coat of crumbs to retain juices while cooking. Pan-fry schnitzel slowly in butter or margarine over low heat until golden brown.
n absorbent paper.
Place veal schnitzels on a work surface
rowd the pan. Cook the schnitzel in batches, if necessary.
Schnitzel:
Pound the meat thin
killet over medium heat. Set veal aside and set up 3