Veal Schnitzel With Lemon Sauce, Fried Quail Eggs and Arugula |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Another treat from Hawthorne Lane,this is just to die for. I had something like this in Europe and can't wait to try it. (I will use already prepared veal scallops for ease). The recipe is not as complicated as the lengths of the directions would make you think. One paragraph is all on breading the veal step by step etc. Time uses prebought scallops, or having the butcher do the loin butterflying. Ingredients:
16 ounces veal loin, denuded and cleaned of all silver skin |
2 teaspoons fresh thyme leaves, chopped |
1/2 cup all-purpose flour |
2 eggs |
2 cups fresh breadcrumbs (dried will work, but not quite as well) |
1/2 cup olive oil |
to taste salt and pepper |
2 tablespoons sweet butter |
1 tablespoon fresh parsley, chopped |
1 fresh shallot, peeled and minced |
1 teaspoon fresh squeezed lemon juice |
2 teaspoons olive oil |
8 fresh quail eggs (available in asian markets) |
1 cup arugula leaf |
to taste salt and pepper |
Directions:
1. For the fried veal:.
2. Preheat the oven to 250°F to use as a holding oven. You can also place the plates in to get warm at this time.
3. Next, the veal should be cut and pounded. Slice the veal loin, across the grain, into four even pieces about 4 oz. each. Next, butterfly each piece by again cutting across the grain but not quite all of the way through. Open each slice up and place it between two sheets of plastic wrap. Using a meat pounder or the flat side of a cleaver, pound the meat on a smooth surface until it is uniformly 1/4 thick. You may prefer to ask you butcher to do this for you.
4. After the meat has been pounded, sprinkle the thyme leaves evenly over both sides of all four pieces and proceed to breading the meat.
5. To bread the veal, you will need three separate containers to hold the flour, eggs and bread crumbs. Pie tins work well but any other flat, shallow container will be fine.
6. Crack the eggs into one of the containers and mix them well. Pour the flour and bread crumbs into the other two containers.
7. Season the flour with salt and pepper and season the veal on both sides. Dredge the veal in the flour and then place the floured meat into the egg. Turn the meat over in the eggs to lightly coat it then lift it out, allowing the excess egg to drip back into the pan. At this time the meat will be sticky. Place the veal flat into the bread crumbs, allowing the crumbs to adhere then pick it up and turn it over to coat the other side. You may need to press the bread crumbs lightly into the veal to coat it completely.
8. Lift the breaded veal out of the crumbs and place it onto a flat pan. Repeat with all four pieces.
9. To cook the veal, heat a saute pan of suitable size over medium heat. Add two tablespoons of olive oil to the pan and heat until hot but not smoking.
10. Place the first piece of veal in the pan and cook until golden brown on the first side then turn over and finish cooking. Remove the schnitzel to a flat pan with a dry towel to absorb the oil and hold it in the warm oven. Repeat with the remaining three pieces of meat.
11. for the sauce and fried eggs:.
12. The sauce is made very quickly by frying the sweet butter and adding the shallots, parsley and lemon juice. First, place one veal schnitzel on each warm plate and hold them in the warm oven. Next, wipe the oil and bread crumbs out of the saute pan used to fry the veal and place it over high heat. When the pan is hot, add the two tablespoons of sweet butter and melt it, allowing it to brown lightly.
13. When the butter is hot, add the shallots and parsley and cook for one minute. Next add the lemon juice and remove from the heat. Season to taste with salt and pepper and spoon evenly over the four schnitzels.
14. To assemble the dish:.
15. In a small Teflon frying pan, heat the olive oil over medium and fry the quail eggs, three or four at a time, sunny side up. Place two eggs on top of each schnitzel and sprinkle the arugula leaves around the plate at the edge of the schnitzels.
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