Veal Schnitzel Recipe

Inspired by Gemma

Time45m

Serves4

braised red cabbage & kale, sauce diane, mushrooms

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Ingredients

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Main Ingredients

4 pieces Veal cutlets

1 cup 00 bread flour

2 large Eggs

1 cup Breadcrumbs

4 tbs Butter

2 tbs olive oil

7.05 oz (200 g) Mushrooms

1 cup Heavy cream

1 cup Beef broth

1 tbs Dijon mustard

2 cups Braised red cabbage

2 cups Kale

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Veal Schnitzel

Pound the veal cutlets to about 1/4 inch thickness. Season with salt and pepper.

Set Up Breading Station

Place flour, beaten eggs, and breadcrumbs in separate shallow dishes.

Bread the Veal

Dredge each cutlet in flour, dip in egg, and coat with breadcrumbs.

Cook the Schnitzels

In a large skillet, heat butter and olive oil over medium heat. Cook the schnitzels for about 3-4 minutes per side or until golden brown. Remove and keep warm.

Prepare Sauce Diane

In the same skillet, add sliced mushrooms and sauté until browned. Add beef broth, Dijon mustard, and heavy cream. Simmer until thickened.

Serve

Serve the veal schnitzel topped with sauce Diane alongside braised red cabbage and sautéed kale.