Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Well I broke down and did. I spent the money on some veal and made a weinerschnitzel today. The thread on veal parm inspired to inspired me to buy the veal. Normally I wouldn't spend that much on meat and would use pork or chicken instead. But since it was President's Day and I was off work, I decided to splurge on real veal. It was the first time we've had one since we moved to small town Tennessee almost 20 years ago. My wife really seemed to enjoy it for a change from ground beef.
I have resorted to do schnitzel with scallopini/paillard pork. I only dredge in flour and egg - no breadcrumb step.
I either serve with a lemon/white wine, chicken stock used to deglaze the pan type sauce with spaetzle and red cabbage, or a white wine, chicken stock, mushroom gravy in deglazed pan, with mashed potatoes.
Haven't done these in awhile, even though they are fast and easy.
Thanks for the reminder, tnff.
Hope you enjoyed yours. Yummy.
What recipe did you use? Do you feel that ot would have been just as good with a less expensive meat?
Used the recipe off Allrecipes.com I think it would have been as good, but wouldn't have had quite the same flavor if I'd used pork or chicken. Not that I think either one is better, just different. It was definitely a treat to use veal; it cost more than a couple of good rib eyes.
Quote:
Originally Posted by Dogboa
Did you make onion gravy for it and what were the sides?
Actually I grilled up some lemon halves and just squeezed a little juice on top. To me veal has such delicate flavor I wanted it to be the star. But I definitely use an onion gravy when I make it with other cuts of meat. Sides were Bavarian sauerkraut (sorry, it was from the store, making that from scratch would have been a bit too much work) and potato cakes.
Quote:
Originally Posted by Threestep
Congratulations! You fried it in butter and got it on the plates sizzling hot! One minor improvement - Wiener Schnitzel!
Well I broke down and did. I spent the money on some veal and made a weinerschnitzel today. The thread on veal parm inspired to inspired me to buy the veal. Normally I wouldn't spend that much on meat and would use pork or chicken instead. But since it was President's Day and I was off work, I decided to splurge on real veal. It was the first time we've had one since we moved to small town Tennessee almost 20 years ago. My wife really seemed to enjoy it for a change from ground beef.
I used to make that all the time but haven't made it in eons. Can't even find veal anymore anyway.
A German guy from a restaurant showed me how but now I can't quite remember. I think it was pounding them thin, dredge in egg, coat with flour, dredge in egg again, and coat in flour again. And you seasoned the flour, I think. Did we serve them with lemon wedges? It's been too long! Thank you for reminding me because I'm going to make them again soon. My mother just called them breaded veal cutlets.
I already have the sauerkraut and I will make potatoes of some sort too.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
