Let me break down these red wine veal schnitzels. Today we're making veal schnitzels (breaded cutlets), baked in red wine.
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.
Red Wine Veal Schnitzels
- 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
- 3-4 garlic cloves minced
- 2 tablespoons parsley minced
- 7 ounces dry red wine
- 7 ounces beef broth
- 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.