Veal Schnitzel

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

  • 4 veal cutlets (1 lb)
  • 1 cup flour
  • 2 eggs2 cups bread crumbs
  • 1 tsp smoked paprika, divided
  • Kosher salt and freshly ground pepper to taste
  • 4 tbsp vegetable oil, divided
  • 2 tbsp butter, divided
  • freshly chopped parsley for garnish
  • 1 lemon, quartered

Procedure:

  1. Optional step: place a large cast iron skillet in the oven and heat to 350°F. 
  2. Cover the cutlets with parchment paper or plastic wrap. Pound with a meat mallet (or rolling pin) until evenly ¼ thick. 
  3. Arrange three shallow bowls and a baking sheet next to each other on a counter. Place the flour in the first bowl. Eggs in the second bowl. The bread crumbs in the third bowl.
  4. Add half of the paprika to the flour and the remaining half to the eggs. Season all three bowls with salt and pepper. Mix each station until combined.
  5. Take one cutlet and dredge in the flour, shaking off any excess. Repeat in the egg. Finally dredge in the breadcrumbs, pressing to adhere. Place the cutlet on the baking sheet to rest. Repeat with the remaining cutlets.
  6. Remove the pan from the oven and place on a stove burner. Reduce oven temperature to 300°F. Carefully add half the oil and butter to the skillet and turn the burner to medium heat. Drop a few bread crumbs in the pan. If they sizzle then the butter and oil are hot enough to start frying.
  7. Gently place two cutlets in the pan. Cook until both sides are golden brown and meat reaches a temperature of at least 145°F (about 3-4 minutes per side). Remove schnitzel to a serving platter and repeat with remaining cutlets. Alternatively the cooked cutlets can be placed on a clean baking sheet and kept warm in the oven while the remaining veal cooks.
  8. Sprinkle schnitzel with chopped parsley and serve with lemon wedges. Enjoy!

Sautéed Rainbow Chard

Rainbow chard is a colorful green that is a great way to add variety to your daily vegetables. This recipe pulls in some of our favorite German flavors like caraway seeds and vinegar. A perfect side dish, especially in the colder months. A great companion alongside our Schnitzel recipe! 

Servings: 4

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients:

  • 1 bunch rainbow chard (12 oz), thoroughly washed
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp caraway seeds
  • ½ cup vegetable broth
  • 2 tbsp red wine vinegar
  • Kosher salt and freshly ground pepper to taste
  • Chopped fresh parsley for garnish

Procedure:

  1. Separate the chard leaves from the stems. Roughly chop the leaves and set aside. Cut off the dry end of the stems and then thinly slice.
  2. Heat oil in a medium sauté pan over medium heat. Add just the chard stems and cook until beginning to soften, about 4 minutes.
  3. Add the garlic and cook until fragrant, about 1 minute.
  4. Add the chard leaves, caraway seeds, broth, and red wine vinegar. Stir to combine. Cook until the leaves are tender, about 7 minutes. Season with salt and pepper to taste. Garnish with parsley. Enjoy!