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Mar 15, 2010 10:21 AM

Oven baked veal schnitzel

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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  1. 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.

    2 Replies
    1. re: cheesecake17

      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

        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.

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

      1. 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.