Get ready to tantalize your taste buds with a classic German dish that’s sure to impress! "Kalbsschnitzel mit feinen Gemüsen" combines tender veal schnitzels with a vibrant medley of mixed vegetables, creating a feast that's as delightful to the eyes as it is to the palate. Whether you’re hosting a dinner party or simply looking to elevate your weeknight meals, this recipe is your ticket to culinary success. With just a few simple ingredients and a quick cooking process, you’ll have a gourmet meal on the table in no time. Dive into this recipe and discover how easy it is to bring a taste of Germany into your kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 4 veal rounds
- 2 cups mixed vegetables (carrots, peas, bell peppers)
- 1 cup flour
- 2 eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the veal by placing each round between two sheets of plastic wrap. Gently pound the veal with a meat mallet until it's uniformly thin, approximately 1/4 inch thick.
- Season both sides of the veal rounds generously with salt and freshly ground black pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each veal round first in flour, shaking off excess. Then dip into the beaten eggs, ensuring complete coverage. Finally, coat thoroughly with breadcrumbs, pressing gently to help crumbs adhere.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C).
- Carefully place breaded veal schnitzels into the hot oil, cooking for 3-4 minutes per side until golden brown and crispy.
- While schnitzels are cooking, prepare the mixed vegetables by chopping carrots, bell peppers into uniform pieces. Steam or sauté the vegetables until tender-crisp.
- Remove schnitzels from oil and drain on paper towels to remove excess oil.
- Plate the schnitzels and arrange the colorful mixed vegetables alongside. Garnish with a lemon wedge if desired.
- Serve immediately while the schnitzels are hot and crispy, accompanied by the fresh vegetables.
Tips
- Pounding the Veal: Make sure to pound the veal evenly to ensure that it cooks uniformly. Using plastic wrap not only protects the meat but also keeps your kitchen mess-free!
- Breading Technique: For an extra crispy coating, allow the breaded schnitzels to rest for about 10 minutes before frying. This helps the breadcrumbs adhere better.
- Oil Temperature: Use a thermometer to check the oil temperature. If it’s too hot, the schnitzels will burn; too cool, and they’ll absorb excess oil. A temperature of around 350°F (175°C) is ideal.
- Vegetable Variety: Feel free to experiment with your choice of vegetables. Zucchini, asparagus, or even a touch of fresh herbs can add a unique twist to your dish.
- Serving Suggestion: Serve the schnitzels with a lemon wedge on the side. A squeeze of fresh lemon juice enhances the flavors and adds a refreshing zing.
- Leftover Storage: If you have leftovers, store the schnitzels in an airtight container in the refrigerator. To reheat, place them in the oven to maintain their crispiness rather than microwaving.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
