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.

Energy value per serving

• Calories: 486.6
• Proteins: 37.8g
• Fats: 27.2g
• Carbohydrates: 21.4g

Ingredients

• Veal shoulder: 600 g
• White bread: 130 g
• Milk: 125 ml
• Chicken egg: 2 pc
• Fat: 40 g
• Butter: 40 g
• Wheat flour: 20 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

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.

   Required ingredients:

   • 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.

   Required ingredients:

   • 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.

   Required ingredients:

   • Wheat flour: 20 g
   • Chicken egg: 2 pieces
   • White bread: 130 g
   • Fat: 40 g

4. Serve on a plate with vegetable garnish.