Pickled Apples with Veal Schnitzel
Welcome to a taste of Germany! Breaded veal is served with a mound of pickled apples on top for a sweet/tart kicker that elevates this dish perfectly. Serve with traditional German spaetzle for an extra special treat.
Chef Tip: Cooking time: 4 Prep time: 20
Variety Tip: *This recipe is best prepared using 1-2 Gala, Cortland or Honeycrisp apples
|1 lb||veal cutlets, approximately 2||(500 g)|
|1/2 tsp||each salt, pepper and garlic powder||(2 mL)|
|1/2 cup||all-purpose flour||(125 mL)|
|1/4 cup||milk||(60 mL)|
|1 cup||fine breadcrumbs||(250 mL)|
|1 cup||Ontario apple* matchsticks||(250 mL)|
|1/2 cup||sliced red onion||(125 mL)|
|1 cup||apple vinegar||(250 mL)|
|1/2 cup||hot water||(125 mL)|
|1/4 tsp||each salt and pepper||(1 mL)|
|2 tbsp||salted butter||(30 mL)|
|2 tbsp||oil||(30 mL)|
Place veal cutlets between 2 sheets of plastic wrap and gently pound them with the flat side of a meat tenderizer until they are 1/4-inch thick. In a small bowl mix together salt, pepper and garlic powder. Sprinkle both sides of each cutlet with the mixture.
Place flour in a shallow dish. Whisk the eggs and milk together in another shallow dish. Sprinkle breadcrumbs in a third dish. Lightly dredge each piece of veal in flour, then in the egg and finally into the breadcrumbs.
Set aside until ready to pan fry. In a small bowl mix together apples, red onion, apple vinegar, hot water, salt and pepper. Let sit for 20 minutes to pickle the apples.
Heat oil and butter in large non-stick skillet over medium-high heat. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 2 minutes per side. Remove to paper towels to drain. Serve schnitzel with pickled apples and buttery rice or spaetzle.