Paneed Veal With Fried Lemon Slices Recipes

VEAL CUTLETS WITH FRIED LEMON SLICES (WIENER SCHNITZEL)

Steps:

• Using 3 shallow dishes, place flour, salt, and pepper in one, in another whisk together eggs and water. Finally, in the 3rd dish stir together bread crumbs, zest, thyme.
• Dip cutlets, 1 at a time, into the flour, shaking off the excess. Then dip them in the egg mixture, letting excess drip off, and finally, dredge in bread crumb mixture. Transfer cutlets as coated to a large cooling rack and let dry at room temperature for 30 minutes to one hour. NOTE: This is where you would freeze them if making OAMC. Bake or fry frozen or partially thawed. For the lemon slices, mix the flour, cornmeal, and salt and pepper in a small bowl. Set aside.
• In a heavy skillet heat 1 inch oil over medium-high heat to 350°F When oil is ready, begin frying the cutlets. Gently place in oil and fry about 2 minutes on each side or until golden. begin frying the cutlets, 2 at a time, about 2 minutes on each side until golden. Place on cooling rack to drain.
• When cutlets are done, remove any food particles in oil remaining in skillet with a slotted spoon and discard. Dredge lemon slices in flour/cornmeal mixture, pressing firmly to coat. Fry lemon slices, turning them once, until golden, about 30 seconds per side. Transfer lemon slices to a cooling rack or paper towels to drain. Serve cutlets with fried lemon slices.

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

Steps:

• Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
• Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

VEAL WITH LEMON AND CAPERS

Steps:

• Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

PANEED VEAL WITH FRIED LEMON SLICES

Steps:

• In a shallow baking dish whisk together eggs and water and in a large shallow baking dish stir together bread crumbs, zest, thyme, and salt and pepper to taste. Dip cutlets, 1 at a time, into egg mixture, letting excess drip off, and dredge in bread crumb mixture, pressing lightly until mixture adheres. Transfer cutlets as coated to a large rack and let dry at room temperature at least 15 minutes and up to 30 minutes. Veal may be prepared up to this point 1 hour ahead and chilled, uncovered.
• Preheat oven to 225°F.
• In a deep heavy skillet (preferably cast-iron) heat 1 inch oil over moderately high heat until hot but not smoking. While oil is heating, dredge 4 lemon slices in flour, knocking off excess. Fry lemon slices, turning them occasionally, until golden, about 45 seconds. Transfer slices as fried with tongs to paper towels to drain briefly and arrange in one layer on another large rack set on a baking sheet. Coat and fry remaining 12 lemon slices in batches in same manner. (Carefully remove skillet from heat if necessary while coating slices to prevent oil from overheating.) Keep lemon slices, arranged in one layer, warm on baking sheet in oven.
• Remove any food particles in oil remaining in skillet with a slotted spoon and discard. Heat oil if necessary until hot but not smoking and fry cutlets, 1 at a time, turning them once, until golden and just cooked through, about 45 seconds, transferring with tongs to paper towels to drain briefly. Transfer veal to cleaned rack set on another baking sheet and keep warm in oven.