Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

Home Cooking

Oven baked veal schnitzel

Share:

Home Cooking 5

Oven baked veal schnitzel

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.

Want to stay up to date with this post?

Feedback