Veal Schnitzel, Ministerial Style
4 servings
30 minutes
Ministerial-style veal schnitzel is the embodiment of European culinary sophistication, carefully preserving the traditions of aristocratic tables. It features a tender, airy texture due to the use of white bread and milk in the filling. The crispy golden crust creates a perfect contrast with the juicy veal that literally melts in your mouth. This schnitzel is often served with a vegetable garnish that complements its rich flavor. It is believed that such recipes were popular among high-ranking officials, hence the name 'ministerial style.' The dish is ideal for a festive dinner when one desires elegance without excessive complexity in preparation.
1
Soak 50 g of bread in milk, then lightly squeeze it. Pass the meat and bread through a meat grinder twice. Add one egg, melted butter, salt, and pepper, and mix well (preferably by hand) until a uniform fluffy mass is formed, shape into balls, and then into schnitzels.
- White bread: 130 g
- Milk: 125 ml
- Veal shoulder: 600 g
- Chicken egg: 2 pieces
- Butter: 40 g
- Ground black pepper: to taste
- Salt: to taste
2
Cut the remaining stale bread into very thin slices, then into rectangular croutons measuring 2x2 cm and 1 cm wide.
- White bread: 130 g
3
Coat the schnitzels: first in flour, then in egg, and finally in breadcrumbs. Fry in heated fat on both sides and finish cooking on the edge of the stove or in a preheated oven.
- Wheat flour: 20 g
- Chicken egg: 2 pieces
- White bread: 130 g
- Fat: 40 g
4
Serve on a plate with vegetable garnish.