Wiener Schnitzel!

We usually go to the store and check out the weekly specials before we decide what will be on the menu. Tonight's inspiration was veal cutlets. They are quick cooking and can be made in a variety of ways. My grandmother makes delicious breaded veal cutlets (or chops) and serves them with spaghetti. This is my quick version - and I think it rivals any veal entree you can order at a restaurant! It was definitely more budget friendly.

The veal has a basic flour, egg, and breadcrumb coating. It's quickly pan-friend and just needs a little lemon for a kick. On the side I made a quick homemade tomato sauce to serve with spaghetti. I got the veal ready to go in the pan first, then started the pasta water and sauce at the same time. Once those were going, I started cooking the veal.

If you were feeling adventurous, you could turn this basic breaded cutlet into veal parmesan your favorite veal entree. Enjoy!

Breaded Veal Cutlets
Serves 2
2 veal cutlets
About 1/2 cup flour
1 egg + splash of water, beaten
About a 1/2 cup of italian seasoned breadcrumbs
Vegetable oil
Lemon wedges

Heat about 1 - 1.5 inches of oil in a skillet over medium-high heat (about 6 on my stove)
Take out 3 shallow bowls and set up on counter next to the skillet
In the first bowl (farthest from the stove), put in flour
In the next bowl, put in the egg and water and lightly beat
In the bowl closest to the stove, put in the breadcrumbs
Take the veal cutlet, coat both sides in flour and shake off excess
Dip in the egg, coating both sides
Dip in the breadcrumbs, coating both sides
Repeat for the second veal chop
Put veal cutlets into the hot oil, and cook for about 2-3 minutes per side.
Remove and put on paper towels to drain excess oil
Serve with lemon wedges


Quick Tomato Sauce
1 14 oz. can of diced tomatoes (do not drain)
A few squirts of tomato paste (from a tube)
1/2 onion, diced
2 cloves garlic, minced
A few shakes of dried basil and dried parsley
About 1 tsp. of sugar
Salt and Pepper
1 tsp. olive oil

Heat a large skillet over medium heat
Add diced onion and minced garlic, cook until onions are softened, 5-8 minutes
Add diced tomatoes, tomato paste, basil, parsley, sugar, salt and pepper, and stir
Continue to cook over medium-low heat until the rest of the meal is ready (about 5-10 minutes)

Summary:
Prep Time - 10 minutes
Cook Time - 10-15 minutes
2 large skillets, 1 pasta pot, 3 shallow bowls, spoons, cutting board and knives

Menu for the Week

Stay tuned this week for Italian night (veal cutlets), Indian night (chicken curry), and a few other recipes TBD. If you have something good planned, send it my way in the comments section.

I've heard that there quite a few folks checking out the blog. I hope you will become a follower and make comments when you try recipes (or make requests!).

I'll be back after dinner!

Eggs - The Perfect Dinner Food (and lunch, and breakfast....)

I love eggs. If there weren't a few health issues around eating eggs at every meal, I would do it! Now my dining companion thinks that eggs are best served at breakfast (and then, only in pancakes or french toast). So I have to think creatively about how I can sneak them in to the dinner rotation.

I stopped at the store a few different times last week and had a small amount of a variety of veggies left over. I decided that a frittata would be a great way to use up the veggies and have eggs for dinner. This is an easy 1 skillet meal and can go with salad, bread, potatoes, or whatever you'd like!

I made an 8 egg frittata, so that we would have leftovers. The next morning I microwaved a piece for a minute and put it on an everything bagel for a fantastic breakfast sandwich. I'm getting hungry just thinking about it....Sadly there are no pictures, I ate that at work.

Quick and Easy Frittata
Adapted from a recipe in The Farmstead Egg Cookbook

3 tbsp. olive oil
1/2 cup sliced onion
1/2 cup chopped baby bella mushrooms
1/2 cup chopped broccoli
8 large eggs
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. ground pepper

Heat 2 tbsp. oil in a 10 inch skillet (medium-low heat)
Add onions and mushrooms and saute until soft
Add broccoli and continue to cook for about 5 minutes
Take the veggies out of the skillet and set aside in a bowl

In another bowl, whisk eggs, 3 tbsp. of Parmesan, parsley, salt and pepper

Heat 1 tbsp. oil in the skillet
Pour in eggs, then distribute the veggies on the top
Cover, and cook over medium-low heat about 15 minutes until the top is almost set

Take off the heat, cover with a dinner plate and flip the frittata onto the the plate
Slide it back into the pan (bottom side up)
Sprinkle the remaining Parmesan on the top
Cook a few minutes until done

Cut into wedges and serve!

To reheat - microwave for 45-60 seconds.

Summary:
Prep Time - 5 minutes
Cook Time - 20-25 minutes
1 large skillet, spatula, 2 bowls, 1 plate, whisk, cutting board and knives