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Oven baked veal schnitzel

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Diane in Bexley Mar 15, 2010 10:21 AM

Had a veal chop I needed to use up that was about 8-10 oz., on the bone, 1 in thick. There was just me for dinner. I was craving schnitzel, but too lazy to take meat off the bone and deal with frying. SO, I tried my own version of Shake & Bake - coated veal chop lightly with reduced fat mayonnaise and dipped into mixture of finely ground corn flake crumbs seasoned with parsley, s&p, garlic, and some Hungarian paprika. Coated both sides of chop and roasted on rack in preheated 425 convection oven for 25-30 min. Yum-yum! Tasted just like schnitzel with 2/3 of the work. Always looking for easy meals for one person and I will have to try this again. While veal was roasting, I also roasted some fresh asparagus with some kosher salt, EVOO and a little lemon juice.

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    cheesecake17 RE: Diane in Bexley Mar 15, 2010 10:28 AM

    I do this with thin veal cutlets, usually dipped in a bit of olive oil. My husband can never tell that it's baked- especially if I fool him by leaving a skillet on the stove!

    Favorite side dish for this- slow cooked red cabbage. The sweetness from the apple and tart from apple cider vinegar cuts through the richness of the veal.

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    1. re: cheesecake17
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      Diane in Bexley RE: cheesecake17 Mar 15, 2010 12:48 PM

      I love sweet and sour red cabbage, but there is just me. Can I make this and freeze it in 1 cup plastic containers? Would you re-heat in Microwave? Thanks!

      1. re: Diane in Bexley
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        cheesecake17 RE: Diane in Bexley Mar 15, 2010 02:22 PM

        I make it pretty much for myself too- husband won't go near it. It reheats in the micro well, but I've never tried freezing it. I eat it cold for lunch all the time.

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      appycamper RE: Diane in Bexley Mar 15, 2010 10:28 AM

      that sounds so good! i'm thinking it would be good done with boneless chicken thighs, too.
      thanks for the idea.

      1. rabaja RE: Diane in Bexley Mar 15, 2010 10:33 AM

        Another super easy meat dish! Thank you, can't wait to try this very soon.
        I love the minimal work and clean-up that comes with roasting everything.
        Took me 37 years to get it through my head, but I think it's in there now.

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