Best Veal Chop Holstein Schnitzel Recipes

Veal Schnitzel image

Provided by Michael Symon : Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus more, for sauteing
6 ounces chicken livers, coarsely chopped
1 clove minced garlic
6 (6-ounce) veal cutlets, pounded out to 1/8-inch thick pieces
Salt and pepper
Flour, for coating
4 ounces diced bacon
1 minced onion
2 cups sliced wild mushrooms
1 cup white wine
1/2 cup sour cream
2 bunches baby arugula, washed

Steps:

Heat olive oil in pan over medium heat and saute chicken livers and garlic. Let livers cool and chop up into medium pieces.
Divide evenly among veal and place in the center of each piece. Roll veal around livers and tie. Season with salt and pepper and lightly dredge in flour. Heat up 1 tablespoon of olive oil and brown schnitzel on all sides and set aside.
Brown bacon in same pan and add onions cooking until translucent. Add mushrooms and cook over low heat. Pour off any excess fat and add wine. Simmer for 2 minutes and whisk in sour cream. Season with salt and pepper and place schnitzel in sauce. Simmer for 1 to 2 minutes and serve on a bed of baby arugula

Pan Seared Veal Chop with Rosemary image

Provided by Food Network Kitchen

Categories main-dish

Yield 2 servings

Number Of Ingredients 7

2 veal chops, about 3/4-inch thick
2 cloves garlic, finely chopped
1 tablespoons fresh rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper
1/2 cup white wine
1/4 cup chicken stock

Steps:

Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.