Veal Schnitzel and Rainbow Chard

Veal schnitzel is a fun and festive way to prepare veal, and it is easily ready in 30 minutes. This classic dish of breaded and fried meat has a Spanish twist that will definitely be a crowd favorite. Created by Homemade, this veal schnitzel has an extra depth of flavor that comes from the addition of smoked paprika to the coating!

Rainbow chard is a colorful green that is a great way to add variety to your daily vegetables. This recipe pulls in some of our favorite German flavors making it a perfect side dish, especially in the colder months. A great companion alongside our Schnitzel recipe!

Preparing the veal

Pounding the veal thin will allow the schnitzel to cook up quickly. This also makes the cutlets an even thickness, ensuring an even cooking. When cooking the veal cutlets make sure the pan is fully heated. Preheating the cast iron pan will help it evenly hold the temperature during frying.

Don’t forget a squeeze of fresh lemon at the end for a nice acidic brightness. Crispy, tender and ready in under 30 minutes! This dish will please your family and friends. Developed by our friends at Homemade, check out their free cooking classes for more great recipe ideation.

For more great cutlet recipes, check out our cutlet recipes archives!

Ingredients

Schnitzel

4 veal cutlets (about 1 lb.)

1 cup flour

2 eggs

2 cups breadcrumbs

1 tsp smoked paprika, divided

Kosher salt and freshly ground pepper to taste

4 tbsp vegetable oil, divided

2 tbsp butter, divided

freshly chopped parsley for garnish

1 lemon, quartered

Sautéed Rainbow Chard

1 bunch rainbow chard (12 oz), thoroughly washed

2 tbsp olive oil

2 garlic cloves, minced

1 tsp caraway seeds

½ cup vegetable broth

2 tbsp red wine vinegar

Kosher salt and freshly ground pepper to taste

Chopped fresh parsley for garnish

Instructions

Schnitzel

Optional step: place a large cast iron skillet in the oven and heat to 350°F.

Cover the cutlets with parchment paper or plastic wrap. Pound with a meat mallet (or rolling pin) until evenly ¼ thick. Arrange three shallow bowls and a baking sheet next to each other on a counter. Place the flour in the first bowl. Eggs in the second bowl. The breadcrumbs in the third bowl. Add half of the paprika to the flour and the remaining half to the eggs. Season all three bowls with salt and pepper. Mix each station until combined.

Take one cutlet and dredge in the flour, shaking off any excess. Repeat in the egg. Finally dredge in the breadcrumbs, pressing to adhere. Place the cutlet on the baking sheet to rest. Repeat with the remaining cutlets.

Remove the pan from the oven and place on a stove burner. Reduce oven temperature to 300°F. Carefully add half the oil and butter to the skillet and turn the burner to medium heat. Drop a few breadcrumbs in the pan. If they sizzle, then the butter and oil are hot enough to start frying.

Gently place two cutlets in the pan. Cook until both sides are golden brown, and meat reaches a temperature of at least 145°F (about 3-4 minutes per side). Remove schnitzel to a serving platter and repeat with remaining cutlets. Alternatively, the cooked cutlets can be placed on a clean baking sheet and kept warm in the oven while the remaining veal cooks.

Sprinkle schnitzel with chopped parsley and serve with lemon wedges.

Sautéed Rainbow Chard

Separate the chard leaves from the stems. Roughly chop the leaves and set aside. Cut off the dry end of the stems and then thinly slice.

Heat oil in a medium sauté pan over medium heat. Add just the chard stems and cook until beginning to soften, about 4 minutes.

Add the garlic and cook until fragrant, about 1 minute.

Add the chard leaves, caraway seeds, broth, and red wine vinegar. Stir to combine. Cook until the leaves are tender, about 7 minutes. Season with salt and pepper to taste. Garnish with parsley. Enjoy!