Kalbsschnitzel Mit Joghurt Veal Steaks With Yogurt Recipes

ZAGREB VEAL STEAK

Steps:

• Beat veal steaks to make them thin.
• Cut cooked eggs into halves. Slice ham and cheese.
• Salt steaks from inside and put slice of ham, slice of cheese and ½ egg on one side of steak. Cover with other side to make it look like a pocket. Beat the ends of the steak to close them.
• Whisk 3 eggs like you are making omelet. Put them into flour, than eggs, than breadcrumbs.
• Heat oil in a frying pan and fry steaks until golden on both sides (you may use half lard half oil mixture, it is much better).
• Cut lemon into slices and serve with steaks. We usually eat the steaks with French fry potato.

VEAL STEAK

Steps:

• Trim steak, and season. Heat frying pan and melt butter. Place meat in the melted butter and brown slowly for 25 to 30 minutes, turning from side to side until meat is tender and golden brown. Serve with oven-browned potatoes and a tossed salad.

LEMON AND OLIVE VEAL STEAKS

Steps:

• Season the flour with salt and pepper and lightly coat the veal in this, shaking off any excess.
• Heat the oil in a pan over medium high heat, add the veal and cook for about 2 minutes or until golden brown.
• Turn and cook for about 1 minute more, then remove and keep warm whilst you make the sauce.
• Pour the wine and lemon juice into the pan and simmer for a minute, scraping up any brown bits.
• Add the butter, herbs and sliced olives and allow to thicken a little before serving over the steaks.

VEAL STEAKS WITH MUSHROOMS AS I LIKE IT!

Steps:

• First you have to prepare everything in advance - everything will be fast.
• Cut the mushrooms into thin leaves, grate the lemon zest, prepare the lemon juice, and mince garlic.
• Heat the butter (not all) and olive oil and fry (on strong fire) previously seasoned veal steaks until they turn brownish (about 4 min per side). Remove the steaks into warm environment (80-100°C stove) and put mushrooms into the frying pan.
• Add some butter and salt mushrooms a bit. Sauté mushrooms about 10 minutes; covered.
• Return the veal (with all juices) into pan; add garlic, lemon zest, lemon juice, minced parsley leaves and wine into pan and sauté on heavy fire until alcohol evaporates (it takes 2-4 minutes).
• At the end add "buerre manie" - a French thing quite simple; melt butter and add flour (you can dry fry flour before to brown it a bit), stir, and than add into a meal to connect juices.
• Serve warm with mashed potato, cooked potato, rice, risotto Milanese or pasta. Cherry tomato salad with green lettuce is also nice salad. Of course, use the white wine to drink with the meal.