Steve's Escalope Viennoise
(breaded veal)
| Welcome back to Steve's cooking Studio. Today, I will reveal my own and very secret recipe on how to make a special, very delicious version of breaded veal. It is one of the favorite dishes of everyone I know. Also veal is probably the best healthy meat to choose, you can use the same recipe with pork or even chicken. Lets get started! | ||
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We need the following:
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First, we need to make a marinade. Therefore we take mustard and add a few shakes pepper and paprika. The marinade is needed to keep the flour on the meat. I tried to use regular glue, but the taste was not as good as using my marinade.... Next, we rub the marinade on the meat. |
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So far, so good. Now we are ready for some real action. You need to set up 3 plates:
Ready? Ok, here we go : |
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We dump the first patties in the flour and press the flour onto it. Yes, press, it needs to stick. I like to put some flour on top of the veal and press it down, that way it gets both sides covered without turning (ok, ok, I still turn it and do it all over again). Drop the excess off. |
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Next, we will give those beautifully white guys a nice yellow egg-bath. The egg should cover all the white in order to keep the breading on the veal later. This is best done by turning the veal over and over until there seems almost no dry spot anymore. |
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| Now the breading is about to meet your veal. We again have to make sure that the breading will stay on the veal, so press those crumbs into the meat until all is covered up. Some other recipes say not to press the crumbs on too hard but rather just cover them loose. I prefer the tight style though. |
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Ready to get hot? Maybe not you, but your veal is. We put some butter in the pan (or oil if you prefer) and heat it up to about 350 degrees. How much? Quite a lot. The veal has to swim in it in order to get them cooked evenly. It takes just a few minutes, make sure you catch it in time. Brown both sides until a golden color, make sure the hot oil reaches all parts of the veal. |
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Drain the excess of oil off and put the finished breaded veal on a plate (I use a napkin below to suck some of the oil off). Keep them warm in the oven until all of them are done and you are ready to serve. Meanwhile I was cooking some nice pasta as side dish. And I will share another secret with you that makes a huge difference when making pasta. Instead of using salt, use a bouillon cube. This will make the pasta much more tasty. You can even make a nice pasta soup like this (maybe 2-3 Bouillon Cubes) and serve it as the main dish. Just add some cheese (mozzarella works great) and some pepper to it and you are all set. |
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Tada! Here we have our very special, delicious meal. Serve it with a lemon or lime on top, the juice gives the breading the extra special note. The most common side dish would be french fries. I myself like pasta as a side dish. But almost anything will work with it, even just salad is a great version to try. Enjoy your dinner! Steve |
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