Veal Schnitzel

Veal Schnitzel with Purple Cabbage, Brussel Sprouts & Tea infused Eggplant.

I love Schnitzel, simple as that. I would probably eat it every night if I could...

No rocket science here:

A couple of Veal Escalopes,
Well seasoned plain flour,
Egg Wash,
Breadcrumbs (Panko, no bread in the house!),
Breadcrumbs with finely chopped flat leaf parsley.


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Dip the veal into the flour and coat lightly on both sides,
Then into the egg,
Then the breadcrumbs,
Back into the egg,
& finally into the second plate of breadcrumbs with parsley.

Press the crumbs into the veal so you get a nice even coating that isn't too thick. I've only recently started doing the double crumb thing - happy with the results though, you get a really nice extra crunch

Pop in the fridge for 20 minutes or so (you'll lose your crumb if you don't!)


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Prior to starting on the schnitzel:

The cabbage - just reasonably finely slice up half a purple cabbage and about half a dozen brussel sprouts. Throw in a pot with some EVOO, salt, pepper and a good glug of Verjuice. Get it bubbling away and lower the heat. Will look after itself from this point, given the occasional stir. I like the combination - the sprouts give it a bit of a nutty flavour.

The eggplant - I had half and eggplant left over from last night's curry. Chopped it to about 1cm cubes and into a small covered pan with some more EVOO and a bit of water once it got going. I just wanted it to go reasonably soft and a little caramel. Feeling creative I pulled a teabag apart and filled it with some T2 Girly Grey I had in the cupboard and made a little package of it. It probably steamed more than anything but you got a really nice aroma through the kitchen. I cooked this out for about 20 minutes then turned the heat off and let it sit. The end result was delicious - a nice sweet texture from the eggplant with that distinctive Bergamot aroma and Earl Grey flavour - I mark that down as a success!

So, end result, a pretty easy dinner for two:


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Mmmm, yummy! I have already had dinner but would not say no if you pop those in front of me! Funnily enough, I have never made schnitzel in my life ...

 

perhaps a schnitzel sorbet will be coming up soon...

 

I assume the schnitzel is cooked in a pan or do you put it in the oven? Noob to cooking and still learning heaps.

-ZXR

 

Correct - cover the bottom of a fry pan with a good layer of Olive Oil and heat. Not too hot - or you'll burn the crumb.

If you pick a couple of bits of crumb off the meat and drop it in, it should sizzle quickly. If you put it in too early, you'll just soak all the oil up.

 

<anal>It is red cabbage not purple cabbage</> Anyway looks good. I always add apple when making red cabbage/Rotkohl. Useless fact for the day, the colour of the cabbage depends on the pH of the soil it is grown in, the more acid the less green/more red/purple colour.

 

I find olive oil not so good for Schnitzel, Butter is best or Canola oil.

 

Anal indeed...but you're right - don't know where my sudden desire to use the word purple came from

I use Olive for everything - I'm kind of aware of the different smoke points (if that's the right term) but have never really investigated it further. I will admit to a butter/OO combo on occasion when I am feeling like some extra fat.

 

We use Olive oil for everything except for schnitzels. Butter for Schnitzel ftw

 

Yummy! Making this tonight

 

This takes me way back.. my grandma used to make this allll the time.. like every second night Double dipped with parsley and some other stuff I'll have to find out what.

 

Went butter night before last - pretty good I'll admit. Definitely a different flavour. I still rate the EVOO though

Have another couple of quick and easy dinners for posting tonight. Now that I've started posting this stuff, I can't stop....

 

How much butter did you use for these?
I use EVOO and it takes up a bit of it so I can only imagine you need like 1 block of butter for 5 of these?

 

mmmmm, stick of butter.....

About a 1/3 stick got me through 3 Schnitzels.

In a pretty standard ~20cm frypan I'll use enough oil so its a couple of mm deep. I go through olive oil like its water though - buy it by the 4L can makes it slightly more economical.

I'm not using expensive oil for these kind of tasks. Keep the small bottle stuff for the salad dressings or snacks