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    Balkan Lunch Box > Recipes > Bosnian Recipes > Drunken Schnitzels: Veal Cutlets in Red Wine

    Drunken Schnitzels: Veal Cutlets in Red Wine

    Published: Jul 4, 2016 · Modified: Apr 7, 2022 by Aida

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    Let me break down these red wine veal schnitzels. Today we're making veal schnitzels (breaded cutlets), baked in red wine. 

     Let me break down these red wine veal schnitzels. Today we're making veal (which is nothing but a younger version of beef) schnitzels (basically just means breaded meat), baked in red wine (I don't need to explain red wine to you).

    The final result of this seemingly complicated, but in reality easily achieved dish, is tender, breaded veal, with overtones of red wine and garlic. The wine is there to separate schnitzel from the average breaded one.

    While we are talking about breading, we're skipping the breadcrumbs altogether, and dipping tenderized veal first into flour then into eggs. We'll be quickly frying the schnitzels in oil, and then moving on to the most important step. Layering schnitzels in a pan (or a pot), pouring garlic and wine over and baking.

     Let me break down these red wine veal schnitzels. Today we're making veal (which is nothing but a younger version of beef) schnitzels (basically just means breaded meat), baked in red wine (I don't need to explain red wine to you).
     Let me break down these red wine veal schnitzels. Today we're making veal (which is nothing but a younger version of beef) schnitzels (basically just means breaded meat), baked in red wine (I don't need to explain red wine to you).

     

    Let me break down these red wine veal schnitzels. Today we're making veal (which is nothing but a younger version of beef) schnitzels (basically just means breaded meat), baked in red wine (I don't need to explain red wine to you).

    Red Wine Veal Schnitzels

    Aida
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Servings 6

    Ingredients
      

    • 6-7 large veal cutlets cleaned, halved
    • 5-6 ounces white flour
    • 2 eggs
    • ½ tablespoon vegetable stock powder Vegeta or one crushed beef bouillon
    • Oil
    • 3-4 garlic cloves minced
    • 2 tablespoons parsley minced
    • 7 ounces dry red wine
    • 7 ounces beef broth

    Instructions
     

    • In a medium mixing bowl beat eggs and mix with vegetable stock powder. Pour flour into another medium sized mixing bowl.
    • Heat a generous amount of oil in a large, deep skillet on highest. Heat oven to 480°F (250°C).
    • Dip each cutlet half first into flour, then eggs. Carefully place into the skillet. Fry and flip after 2 minutes. After about 4-5 minutes in total turn the heat off and remove cutlets from the skillet.
    • Take a glassware or a baking pan and layer cutlets into rows. (The one used here was a round glassware 9 inches (23cm) in diameter.) In between each row, garnish top of the cutlets with garlic and parsley. After all the schnitzels have been layered, evenly pour red wine over them. Follow up with the broth. Cover the baking pan and place in the oven.
    • (If you're making a side dish, this is a good time to start it.)
    • Bake covered for 20 minutes. Uncover and bake for 10 minutes more.
    • Serve hot over your side.

    Video

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    Reader Interactions

    Comments

    1. Mara says

      December 10, 2022 at 1:05 am

      Will be trying this recipe soon!! Can you substitute veal cutlets for chicken? Very hard veal let alone cutlets. Thanks!

      Reply
      • Aida says

        December 10, 2022 at 6:47 am

        Mara,
        we haven't tried it with chicken. Maybe try with beef first, if veal is hard to find.
        If you do decide to make them with chicken, please let us know how it goes.

        Reply
    5 from 1 vote (1 rating without comment)

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