Imagine cutting into a perfectly golden, crisp veal chop that shatters with the most satisfying crunch, revealing tender meat inside - this isn't just a meal, it's a German culinary masterpiece that will transport your taste buds straight to Munich! Our Veal Chop Schnitzel with Arugula Salad is more than a recipe; it's an experience that combines classic technique with fresh, vibrant flavors that will make your dinner guests think you've trained in a professional kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: German
Serves: 2 servings
Ingredients
- 2 veal chops
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
- 4 cups arugula
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
Instructions
- Remove veal chops from refrigerator 30 minutes before cooking to bring them to room temperature. Pat chops dry with paper towels.
- Prepare three shallow dishes: one with flour seasoned with salt and pepper, second with beaten eggs, third with breadcrumbs.
- Gently pound veal chops between plastic wrap to approximately 1/4-inch thickness using a meat mallet, ensuring even thickness.
- Dredge each veal chop first in seasoned flour, shaking off excess. Then dip into beaten eggs, allowing excess to drip off. Finally, coat thoroughly with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Oil should be deep enough to partially submerge the schnitzel.
- Carefully place breaded veal chops into hot oil, cooking 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
- Remove schnitzel and drain on wire rack or paper towels to preserve crispiness. Season immediately with additional salt if desired.
- For arugula salad, whisk together lemon juice and olive oil. Toss arugula with dressing, top with shaved Parmesan.
- Plate schnitzel alongside dressed arugula salad. Garnish with lemon wedges if desired.
Tips
- Temperature is Key: Always let your veal chops come to room temperature before cooking to ensure even breading and cooking.
- Pounding Technique: Use gentle, consistent strokes when tenderizing the meat to achieve uniform thickness, which guarantees even cooking.
- Oil Temperature Matters: Use a cooking thermometer to maintain 350°F for the perfect golden-brown crust without burning.
- Don't Overcrowd: Fry schnitzels in batches to maintain oil temperature and ensure maximum crispiness.
- Draining Technique: Use a wire rack instead of paper towels to keep the schnitzel crisp by preventing steam buildup.
- Fresh is Best: Use fresh breadcrumbs for the crispiest coating, and consider adding a pinch of herbs like parsley for extra flavor.
Nutrition Facts
Calories: 718kcal
Carbohydrates: 73g
Protein: 61g
Fat: 46g
Saturated Fat: g
Cholesterol: 286mg
