Skip to content

Veal schnitzel – another dinner in ten minutes

November 16, 2009


Another evening when I really did not want to cook. I bought veal schnitzel from the butcher thinking that I would make proper crumbed schnitzel for my kids (something I very rarely do). But that evening I could not face the thought of the extra ten minutes of effort required to dip them in egg and all that nonsense. Instead I made this lemony-mustardy veal which turned out to be quite delicious and really did take less than ten minutes to get on the table – particularly since I used the working mother’s vegetable friend – the frozen pea – for greenery.

Veal with lemon, mustard and marsala

Heat a heavy cast iron pan for a few minutes. Slice up a lemon and lightly season your veal with salt and pepper while you are waiting for the pan to heat. Throw in a tiny knob of butter and a couple of lemon slices. After the lemon has browned on one side, flip it over and add the veal schnitzel on top. Try not to overcrowd your pan – you want to cook it fast and at a high heat. If you over crowd the pan, it will simply stew and take longer to cook. After one to two minutes flip the veal over and allow it to cook for another minute or two on the other side. Remove from the pan and place the veal and the caramelised lemon (which you can eat with the veal – quite delicious) which you can layer up on a plate.Ā  Cook all your pieces of veal the same way. Now add a big tablespoon of dijon mustard, a squeeze of lemon juice and a good slug of marsala or any other alcohol such as wine into the pan to deglaze it. If you use wine (instead of the rather sweet marsala, you might want to add a teaspoon of honey to balance the lemon). Stir it around and scrape any of the burnt bits on the pan into it. It thickens very quickly so you will only need a minute or two of this. Pour some of the sauce on top of the veal. Serve with the caramelised slices of lemon and some steamed peas. A reasonably balanced meal and one that also meets the high protein, low fat and low carb diet rules.

5 Comments leave one →
  1. November 16, 2009 3:39 PM

    This is a great alternative to the breaded schnitzel! It’s much healthier too I’d imagine! šŸ™‚

  2. November 16, 2009 5:17 PM

    Delicious! I adore caramelised lemon, or any lemon for that matter. Though I’d probably serve it with a little high carb mash… šŸ™‚

  3. November 17, 2009 12:45 AM

    Hi spice and more girl.
    have been researching for some good vinegar ever since.
    yeah we aint going to be around for awhile but will help ya the best i can. Oh would have so loved to leave ya a bottle of our own home brewed vinegar but at this moment our stock has hit an all time low and we did pick up a bottle from a village but she doesnt have any either but just today i got another lead(which seems quite good) & will give ya the details asap.
    all the best for ur trip & yeah u sure musb excited.
    loved this recipe ,must try it too!!!

  4. November 17, 2009 12:49 AM

    and am so hoping that the next time ur down ,will have a strong brewed bottle ready.
    at our home we dont put in the toddy to brew ,until the rains are completely done with so guess with this kinds weather ,dec wont be possible so april may seems to be the only option.

    • spiceandmore permalink*
      November 23, 2009 1:12 PM

      That is so sweet of you sugar plum fairy – thanks! Too bad we won’t get to meet….next time?!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: