Summary

A solid Meatloaf recipe is a staple in any American kitchen. The dish has become some what of a joke in the past 20 years. However, a resurgence in American Diner cuisine has put the Meatloaf back on the dining tableDesde la mitad y hasta la posición final, jugador de jugar rent a car bulgariajugar casino gratis online levanta a 4x la apuesta mínima o el 20% de su pila para todos los pares menores de 66. in many homes. This dish is easy to prepare and extremely tasty. The leftovers make an amazing meatloaf sandwich which can be served hot or cold. A couple tweaks to this recipe and you now have a recipe for some hardy and delicious meat balls. Ground beef is the protein of choice in this rendition but veal or ground turkey could be used as well.

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Summary

Wiener Schnitzel is a legend in the schnitzel community. It is often referred to as the God-Schnitzel in America and the Uber-Schnitzel in its home land of Germany. It happens to be absolutely delicious as well. Schnitzel is basically a meat pounded thin, breaded, and fried. Wiener Schnitzel utilizes veal as the protein of choice. Take time to properly tenderize the meat, nothing ruins a party like tough Schnitzel. We suggest making a big batch when you decide to go with this recipe, the left overs are amazing and make a great sandwich filler. Erica likes to serve these with potato pancakes, and thats what I like to eat them with. I have no doubt that you’ll enjoy this recipe tremendously and remember this can be done with different proteins. So like with all of our dishes, experiment!

Ingredients & Instructions

1 lb veal scallopini (pounded thin)
salt to taste
pepper to taste
garlic powder to taste
2 cups flower
3 cups bread crumbs
2 eggs
1 tbsp water
peanut oil (amount depends upon pan)

Season all of the veal cutlets with salt, pepper, and garlic powder to taste. Do not be afraid to be liberal with your seasonings. Place seasoned veal cutlets on a pan covered with wax paper. Set up a breading station, this includes: a dish with seasoned flour, a dish with egg wash (the 2 eggs and water blended), and a dish containing the bread crumbs. To bread the veal dredge it in the flour first, then the egg wash, and finally the bread crumbs. Place breaded veal back on to wax paper. This process can be done up to 4 hours ahead of time if the veal is refrigerated. Once all the veal is breaded bring a pan of peanut oil up to medium heat. The pan should have enough oil to coat the bottom of a veal cutlet, but you do not want to completely cover the cutlets. Once the oil is up to heat add the veal cutlets to the pan in small batches. Take care not to overcrowd the pan as this will dramatically reduce the oil temperature. Fry the cutlets until golden brown on each side (about 2-3 minutes per side). Once done put the cutlets on a baking sheet and into a 200 degree oven to keep them warm and crisp while you fry the rest.