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Veal Schnitzel

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Veal Schnitzel

Veal Schnitzel - Classic home-style cuisine - with a veal cutlet!

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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
482
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie482 kcal(23 %)
Protein54 g(55 %)
Fat23 g(20 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.3 mg(38 %)
Vitamin D6.7 μg(34 %)
Vitamin E4 mg(33 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin21.9 mg(183 %)
Vitamin B₆0.6 mg(43 %)
Folate68 μg(23 %)
Pantothenic acid2.6 mg(43 %)
Biotin18.5 μg(41 %)
Vitamin B₁₂3.7 μg(123 %)
Vitamin C2 mg(2 %)
Potassium569 mg(14 %)
Calcium70 mg(7 %)
Magnesium57 mg(19 %)
Iron6.3 mg(42 %)
Iodine20 μg(10 %)
Zinc5.1 mg(64 %)
Saturated fatty acids9.6 g
Uric acid375 mg
Cholesterol384 mg
Development of this recipe:

Ingredients

for
4
Ingredients
4
salt-packed Anchovy fillets (from a jar)
2
Sardines (canned, drained)
2 slices
Smoked salmon (each about 40 grams)
4 slices
4
1 ounce
4
1 ounce
1
Pickled cucumber (about 30 grams)
1
2 tablespoons
Caper (from a jar)
Preparation

Kitchen utensils

1 Tablespoon, 1 Meat mallet (or heavy pot), 1 Aluminum foil, 1 Plastic wrap, 1 Paper towel, 1 small Sieve, 1 Slotted spatula, 2 large Non-stick pans, 1 Small knife, 1 Large knife, 1 Cutting board

Preparation steps

1.
Veal Schnitzel preparation step 1

Place anchovy fillets in a small sieve. Rinse well and pat dry.

2.
Veal Schnitzel preparation step 2

Drain the sardines, remove the skins and halve sardines lengthwise. Remove any bones. Cut each salmon slice in half.

3.
Veal Schnitzel preparation step 3

Remove the crusts from bread and cut slices in half diagonally.

4.
Veal Schnitzel preparation step 4

Rinse veal cutlets and pat dry. Place cutlets between 2 pieces of plastic wrap. Gently pound with a meat mallet (or a heavy pot) until uniformly thin.

5.
Veal Schnitzel preparation step 5

Season the cutlets with pepper. Heat 10 grams (about 2 teaspoons) butter in 2 pans. Sauté 2 cutlets in each pan, for 2-3 minutes on each side. Wrap cutlets in aluminum foil and set aside. Wipe out pans with a paper towel.

6.
Veal Schnitzel preparation step 6

Heat 10 grams butter (about 2 teaspoons) in a pan and brown the bread slices on both sides until golden brown. Remove and place on paper towels. Let cool slightly.

7.
Veal Schnitzel preparation step 7

For the fried eggs, heat the remaining butter in the second pan. Crack each egg into the hot fat. Season with salt and fry for a few minutes until the egg white is opaque but yolk is still runny. 

8.
Veal Schnitzel preparation step 8

Layer each of the toasted bread triangles with salmon, anchovies, sardines and caviar.

9.
Veal Schnitzel preparation step 9

Cut the gherkin cut into slices. Rinse lemon in hot water, wipe dry and cut into 8 wedges.

10.
Veal Schnitzel preparation step 10

Remove cutlets from the foil and season with salt. Arrange cutlets on plates, top with a fried egg and sprinkle with some capers. Add bread triangles to plates. Garnish with gherkin slices and lemon wedges.