German

Veal with bread crumb crust with potatoes | 0 Comments
From Grilled shrimp pasta , Aired on Tue 7/7
Chef Jeff Henderson, Potatoes, Veal, German
Instructions

WHAT TO GET

veal

2 4-6 ounce veal medallions (beaten ⅓” thick between sheets of saran wrap with pounder)

¼ teaspoon creole seasoning

¼ teaspoon pepper

¼ teaspoon kosher salt

2 tablespoons canola oil

2 lemon wedges

1 tablespoon minced fresh parsely

2 breading trays:

      1: ½ cup whole wheat bread crumbs and ½ cup all purpose flour

      2: 5 beaten eggs

carrots and potatoes

1 ½ cups baby heirloom carrots, cut in half longways

1 ½ cup fingerling potatoes, quartered and par-cooked

2 tablespoons canola oil/ olive oil blend

6 cloves roasted garlic

WHAT TO DO

veal

1.    preheat oven to 375

2.   season beaten veal with salt, pepper, and creole

3.   coat evenly in egg mix

4.   coat in flour/breadcrumb mix and let sit submerged in crumbs for 2 minutes

5.   In medium heated and oiled large skillet, place medallions on each side until breading is golden

6.   transfer to oven to finish for 6-8 minutes

7.   serve

carrots and potatoes

1.    In large medium heated skillet, combine all ingredients and stir until carrots and potatoes are fork tender

2.   serve

Ingredients
  • 2 4-6 ounce veal medallions (beaten ⅓” thick between sheets of saran wrap with pounder)
  • ¼ teaspoon creole seasoning
  • ¼ teaspoon pepper
  • ¼ teaspoon kosher salt
  • 2 tablespoons canola oil
  • 2 lemon wedges
  • 1 tablespoon minced fresh parsely
  • ½ cup whole wheat bread crumbs
  • ½ cup all purpose flour
  • 5 beaten eggs
  • 1 ½ cups baby heirloom carrots, cut in half longways
  • 1 ½ cup fingerling potatoes, quartered and par-cooked
  • 2 tablespoons canola oil/ olive oil blend
  • 6 cloves roasted garlic
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