#potato cutlet with cheese

[highsummonermercar]

Level 10 spice🌶️ メンチカツ、チーズと野菜CoCo壱番屋カレー

[foodwithrecipes]

Murgh Musallam 

We teach you in Food Recipes. Recipes for making Murgh Musallam. One of the royal dishes of the Mughals, the taste of Murgh Musallam is very good. If you are a non-veg lover, then you must taste the taste of Murgh Musallam. Murgh Musallam is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken marinated in ginger-garlic paste, stuffed with boiled eggs and cooked with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chillies. Murgh Musallam is served on a platter In which gravy is poured over the chicken. It is advisable to garnish the dish with chopped almonds and serve rice with it. Read more

[kuriouskai]

My low c@l safe foods list as a picky eater with very little cooking skill :P

Proteins/dairy

* eggs (72 per whole egg, 17 per whites)

* Turkey pepperoni (70 per 17 slices)

* Beans (90 per 1/2 cup)

* Cashew milk (25 per cup)

* Low fat/non fat yogurt (~50-90 per serving)

* Tuna (~80 per can, great value)

* Chicken (110 per 3oz, Tyson chicken)

* Perdue chicken tenders (210 per 3)

* Perdue chicken cutlet (200 per 1)

* Great value chicken fries (230 per 7)

* Great value chicken nuggets (170-220 per serving)

* Morning star veggie burgers (100-120 per patty)

* Cheese (~50)

* Peanut butter (50 per 1/2 tablespoon)

* Protein shakes/bars (~100-150)

Carbs

* Low carb tortillas (60-80 per tortilla)

* Low calorie bread (40-60 per slice)

* Oatmeal (single packs are 100)

* Rice cakes (~25 per cake)

* Corn tortillas (~50 per tortilla)

* Crisp bread (~20-60, can be bought on Amazon)

Veggies

* Tomatoes (22 per tomato)

* Broccoli (33 per cup)

* Cabbage (17 per cup)

* Chopped carrots (50 per cup)

* Corn (88 per cob)

* Cucumbers (16 per cup)

* Green leaf/romaine lettuce (5-8 per cup)

* Spring mix greens (15 per cup)

* Onion (45-65 per cup)

* Bell peppers chopped (18 per cup)

* Spinach raw (7 per cup)

* Sweet potato (114 per cup)

* Baby carrots (30 in 8)

* Pickles (5 in whole pickle)

Fruits

* Mangos (99 per cup)

* Bananas (100 per banana)

* Apples (100 per apple)

* Pineapple (82 per cup)

* Strawberries (45 per cup)

* Watermelon (46 per cup)

* Honeydew (61 per cup)

* Cantaloupe (54 per cup)

* Lemons & limes (20 per lemon/lime)

* Tangerine (45 per tangerine)

* Pears (100 per pear)

Snacks

* fiber one bars (~70-80)

* Low cal strawberry crisps (~100)

* Chips (140-160 per 1/4 cup)

* Low carb Ice cream bars (60 per bar)

* No sugar added popsicles (25 per pop)

* Popcorn (~30 per cup)

* No sugar added apple sauce (~100)

* Baby food (puffs, yogurt melts, & purée’s)

Drinks

* W A T E R

* Tea

* Diet/zero sugar sodas

* Zero sugar monster energy drinks (10)

* Zero sugar juices (5-10)

* Zero sugar Gatorade (5-10)

Sauces/extra

* ketchup (20 per 2 tablespoons)

* Hot sauce

* Mustard

* Soy sauce (5-10 per tablespoon)

* Seasonings

* Low fat mayo (35 per tablespoon)

* Low fat cream cheese (30 per tablespoon)

* Low fat sour cream (20 per tablespoon)

* Garlic Hummus (70 per 2 tablespoons)

[punkbakerchristine]

everyone survive friday the 13th in one piece? good. bone apple teeth 🔥

***ingredients: 10 ounces of chicken cutlets, 6 ounces of green beans, 12 ounces of potatoes, 4 ounces of french onions, 1 1/2 tablespoons of sour cream, 1.5 ounces of honey mustard dressing, and 1/4 cup of monterey jack cheese

directions are really straightforward: roast the green beans and the chicken, which is seasoned, schmeared with 1 tablespoon of mustard and then coated with the onions (crushed up) and the cheese, for 15-18 minutes, and boil the potatoes, sliced into 1/2” cubes, for 15-20 minutes, and then mashed with 2 tablespoons of butter, the sour cream, and some salt and pepper. nothing to it!

[technicallyacook]

Ready-to-use mashed potatoes for your dishes

Mashed potatoes are used in so many wonderful dishes. It can stand out on its own to make things like fried cheese-stuffed potato balls or spicy potato cutlets, or you can use as part of a larger recipe such as aloo paranthas, shepherds pie, or pav bhaji. Sometimes I just feel like experimenting! Potatoes are cheap, delicious, and pretty dang nutritious!

But on some days, I don't feel like going through the whole process of peeling, cutting, boiling, and mashing the potatoes. Here's a great solution: keep mashed potatoes in your freezer!

I like to do this right after I buy my potatoes. I'll buy a 5 pound bag and peel, chop, boil, and mash the whole thing. I divide it into 10 sandwich bags, so each bag is 1/2 pound. Squeeze all the air out, flatten the bag evenly, and freeze the bags in a stack. Once frozen, the flattened bag thaws quickly in hot water! Just 5 minutes and your mashed potatoes are ready to use. It'll keep in your freezer for many months.

The most important thing is to NEVER salt your potatoes or add any other ingredients. Only potatoes. Adding other ingredients risks it becoming soggy when you defrost. And don't overcook!

I also highly recommend using a potato ricer, rather than an old fashioned potato masher. It will keep your potatoes soft and fluffy, not gluey. It also prevents lumps which in most recipes can be an issue. Overworking your potatoes with a masher ruins the texture! This is true whether you freeze it or use it fresh.

I often just thaw the potatoes and mix all the spices inside the bag rather than dirtying a bowl, then scoop it into a hot pan with oil for super fast potato cutlets. Or you can even snip the corner of the bag and pipe it on top of shepherds pie, or right into some hot oil for some fried potato sticks!

[vonlipvig]

Top 5 favorite foods?

oooh, tough. let's see.

pasta - indisputably the best thing ever created. i love it in all its forms, but my fave is probably fusilli or farfalle. best sauce is probably carbonara, but just pasta with some olive oil and shredded cheese? best thing ever.

milanesa - what do you call it, breaded beef cutlets? anyway, MILANESA, another staple in my diet. my fave version is la suprema a la suiza (so chicken instead of beef, with bechamel sauce, i think?), sooo good. with fries OR mashed potatos, both fantastic.

rice - i mean, rice as a whole, but yeah, so many good possibilities. i love simple white rice with some butter, or with saffron and lots of spices and veggies, or in a wok fried with egg, veggies, and some chicken.

chocotorta - switching to desserts, and as an argentine, of course i love chocotorta. it's basically just a cake made from chocolate cookies and a mixture of dulce de leche and cream cheese, it's heavenly.

ice cream - big ice cream fan, but honestly i'm dropping this here just to mention that my go-to ice cream flavors are strawberry cream and vanilla (si, loco, frutilla a la crema y vainilla, vengan de a cien)

[chelseaaa18]

Simple dinner ideas:

1.) Pasta with Alfredo sauce

2.) Caesar salad with grilled chicken and croutons

3.) Chicken cutlets with roasted potatoes

4.) Stuffed bell peppers boats

5.) Walking tacos ( meat, cheese, tomatoes, lettuce, and chips of choice)

6.) Mac and cheese with chicken nuggets ( a classic!!)

7.) Pasta with butter and parmesan cheese

8.) Grilled cheese with tomato soup

[mychalicetheworld-more]

WIP(Chalice Food)

Food and the culture of food in fantasy worlds is a very neglected part of worldbuilding. Since starting Chalice as a worldbuilding project, I’ve taken food as way to give more personality and life to the cultures of these fantastic lands.

Some Quick Notes

Fesmargo feels like a very bisque and decedent culinary center.

Medy isn’t overly original or inspired on its own, a lot of its ‘dishes’ descended from Yusador who assimilated culture after culture

Xarlgos is tough, but they lean towards an efficient and bloody meal

Black Bellia is variety and sea/water heavy

Anterro is without fail a bread and meat crazy place. Where pie comes to evolve

Tantimar has a climate unlike the rest of Chalice, and it shows in their dishes. Also have a spread of deserts and grasslands

Locheckle is forest heavy and has a taiga as a neighbor. Milk based alcohol for sure

Baslen live underground and have spider meat so yeah...

Food

Breads

Biscuit (Medy)

Black Bread

Bark Bread 

Barley Bread

Lichen Bread (Medy) 

Honey Bread(Anterro)

Acorn bread(All of Chalice, originated Locheckle)

Puff Pastry(Fesmargo)

Sesame Flatbread(Xarlgos)

Potato Bread(Baslen)

Rice Bread

Meats

Goat Cutlets(Xarlgos)

Smoked Herring

Jellied Eels (Black Bellia)

Medy Smoked Ham

Medy Sausage 

Roast Goose (Locheckle)

Roast Cockatrice (Fesmargo)

Ground Spider(Baslen)

Oyster

Cheese

Cow Cheese

Oscypek Cheese/Anterro Cheese

Sheep Cheese

Goat cheese

Spider Cheese(Xarlgos & Baslen)

Blue Cheese(Fesmargo)

Sauces

Plum Mousse(Fesmargo)

Almond Sauce(Tantimar)

Spicy Almond Sauce(Tantimar)

Herring Gravy(Anterro)

Plum Sauce(Anterro)

Gravy(Xarlgos)

Yogurt(Locheckle)

Applesauce

Mushroom gravy(Baslen)

Honey(Anterro)

Pepper Gravy(Anterro)

Dishes

Boiled Meat and Innards with Lichen Bread(Baslen, for peasants usually)

Meat Pie(Anterro)

Bellia Egg(Poached egg with herb/spiced yogurt)

Curry(Originated from Black Bellia)

Medy Dumpling(Pierogi)

Xarlgos Dumpling(Mongolian style/khuushuur)

Peasant Surprise Stew(Filled with the most available veggies and protein, Medy)

Seafood Bisque(Fesmargo)

Wine cooked venison with boiled vegetables(Anterro) 

Fried eel(Black Bellia)

Corn Crab Soup(Black Bellia)

Deviled Goose Egg(Locheckle)

Potato Pancakes(Baslen)

Xarlgos Remedy(A porridge filled with pork(bacon or sausage) or venison and fruits, a chicken egg served on the side and drank down with a cider)

Baslen Porridge(always uses ground spider or spider meat and alcohol infused meats)

Venison Porridge(Xarlgos)

Rabbit Stew

Fang Steak Tartar(Tantimar)

Fried Scorpion(Tantimar)

Turtle Soup(Fesmargo)

Black Pudding(Medy)

Fish Chowder(Black Bellia)

Turnip & Barley Stew(Medy)

[raspberryconverse]

So yesterday I woke up at 6:30am (I usually get up for work at 9:15, check in and go back to sleep for another hour or so if there's nothing to do) with extreme upper abdominal pain. I was crying and could only comfortably lay on my back, which is not how I sleep. Absolutely miserable. My spouse took me to urgent care as soon as they opened at 8.

The APN concluded that it was gall bladder related, gave me a shot for the pain, a prescription for another medication that specifically stops the spasms and sent me to another location for an ultrasound. Apparently I have a 1.8cm gall stone.

I don't need surgery, but I do need to follow up with her and a GI doctor and most importantly, I need to change my diet. I am not taking this well.

I've been crying about it a lot because I have so much food that I like in the house that I'm not supposed to eat. I probably shouldn't have eaten the Hello Fresh meal I made tonight (Crispy Kickin’ Cayenne Chicken Cutlets, which had a little bit of cheese to hold the panko on the chicken and the mashed potatoes had sour cream in them). I definitely shouldn't eat the Bacon and Cream Supreme Spaghetti that's my last meal for the week. I shouldn't eat either mac and cheese options I have (Aldi brand Velveeta shell and cheese and their special gouda mac and cheese that my spouse likes to call "stinky macaroni"). Probably shouldn't eat my last pizza. Probably shouldn't eat the frozen pesto shells.

We went to Aldi tonight and I whined the whole time. I tried to get something from the bakery section (I like their raspberry danish and like to have that as an early morning snack when I get stuck doing work when I wake up at 9:15) and got a death glare from my spouse. They suggested a million things I just don't like. We argued about whether beef broth was worse than chicken broth and then argued about organic foods being bullshit (news flash, they are) I did get a lot of fruit, some salmon and some veggies to make pasta dishes. They were out of ground turkey, which I'm going to substitute in a recipe I make a lot when I don't get a Hello Fresh box. I'm kinda bummed because I wanted to make another one I really like, especially since my basil plant is thriving right now, but the alfredo sauces all have too much sodium (also bad because I have high blood pressure). And basically any dessert I'd like to eat I can't.

It's really fucking depressing. I was finally on the upswing with my depression and anxiety, despite the basement flood and lack of energy to do anything productive, and then I get a fucking gall stone and can no longer eat 90% of the food in my house. Like, of course I don't want to be in pain like that again, but I also don't want to hate eating because I don't like anything that I'm allowed to eat now. And the gall stone is small enough that really the only thing I can do about it is to change my diet.

So I think I'm going to cry some more about it, eat this

and watch Nick and Charlie make out a bunch and go to bed.

[foodies-channel]

Potato Chicken Cheese Cutlets | Crispy Aloo Chicken Kabab Recipe

[foodwithrecipes]

German Black Forest Cup

In Food Recipes we teach you. Recipes for making German Black Forest Cup. Make German Black Forest Cups at home. Mix cherries with cardamom powder. Put Read full recipe

foodrecipesoffical.blogspot.com

[switrusholidays]

A Culinary Symphony of Europe’s Winter Delights

Winter in Europe is a feast for all senses, especially your taste buds. From hearty stews to sweet pastries, each country boasts traditional dishes that not only warm you up but also connect you to its rich history and culture. Switrus Holidays brings you the ultimate Europe tour, ensuring you experience these delightful cuisines firsthand. With our Europe tour packages, including departures from Hyderabad, you can enjoy an immersive culinary journey through Europe.

1. Swiss Fondue – Switzerland

No Europe tour is complete without indulging in Swiss fondue. Melted cheese served with bread cubes is the ultimate winter comfort food. Paired with snowy Alpine views, this dish is a highlight of any Europe tour package.

2. Goulash – Hungary

A slow-cooked stew with tender meat, vegetables, and paprika, goulash is Hungary’s soul-warming dish. Perfect for chilly days, it’s a must-try on any trip to Central Europe.

3. Pierogi – Poland

These filled dumplings are a Polish staple. Stuffed with cheese, potatoes, or even fruit, pierogis are both delicious and versatile. Enjoy them during festive markets on your Europe tour packages from Hyderabad.

4. Raclette – France and Switzerland

Another cheese delight, raclette involves melting cheese and scraping it over potatoes, pickles, and cured meats. It’s a social dish, often enjoyed in winter chalets.

5. Glühwein – Germany

Winter markets in Germany are synonymous with Glühwein, a warm, spiced wine that’s perfect for sipping while browsing holiday stalls.

6. Belgian Waffles – Belgium

A visit to Belgium in winter is incomplete without savoring their iconic waffles, topped with chocolate, whipped cream, or fresh fruits.

7. Wiener Schnitzel – Austria

Austria’s golden-fried veal cutlet is a comforting winter meal. Pair it with a visit to Vienna’s winter wonderland for a magical experience.

8. Christmas Pudding – United Kingdom

This rich, steamed dessert filled with dried fruits and spices is a festive staple in the UK. Often served with brandy sauce, it’s a holiday must-have.

9. Smørrebrød – Denmark

These open-faced sandwiches are a Danish classic, topped with everything from smoked salmon to creamy cheeses. It’s a quick yet flavorful winter treat.

10. Kanelbullar – Sweden

Sweden’s cinnamon buns are perfect for winter coffee breaks. Enjoy them with a warm cup of glögg (Swedish mulled wine) on your Scandinavian journey.

Why Switrus Holidays?

Switrus Holidays specializes in Europe tour packages, ensuring you experience not only iconic landmarks but also the authentic flavors of Europe. With Europe tour packages from Hyderabad, our curated itineraries include food experiences that enrich your journey.

Tips for Winter Food Tours in Europe

Plan Around Festivals: Visit during Christmas and New Year for special winter menus.

Embrace Street Food: Local markets offer authentic and budget-friendly options.

Stay Warm: Enjoy hot drinks like mulled wine or cocoa to beat the chill.

Embark on a culinary adventure this winter with Switrus Holidays. From snowy landscapes to comforting dishes, your Europe tour promises unforgettable memories. Book your Europe tour package from Hyderabad today and let Switrus Holidays make your dream journey a reality.

For easy booking, visit https://switrus.com/europe-tour-packages.

[bangjiazheng]

What is Wiener Schnitzel?

What is Wiener Schnitzel?

Wiener Schnitzel is a traditional dish consisting of thin veal cutlets that are breaded and fried until crispy. The name “Wiener” refers to Vienna, Austria, where the dish is said to have originated. Unlike other types of schnitzel, Wiener Schnitzel is specifically made with veal, although pork can be used as a substitute. The dish is typically garnished with a slice of lemon and often served with German side dishes such as potato salad or cucumber salad. Wiener Schnitzel! A classic Austrian-German dish that's breaded and fried to perfection. Traditional Wiener Schnitzel Recipe: Servings: 4 Ingredients:

4 veal cutlets (or pork or chicken)

1 cup all-purpose flour

1/2 cup breadcrumbs

1/4 cup butter, melted

2 eggs

Salt and pepper to taste

Lemon wedges and capers for garnish Instructions:

Pound cutlets to 1/4 inch thickness.

Season with salt and pepper.

Dip in flour, then eggs, and finally breadcrumbs.

Fry in melted butter until golden brown (3-4 minutes per side).

Serve hot with lemon wedges and capers. Authenticity Notes:

Use veal for authentic Wiener Schnitzel.

Bread crumbs should be coarse and light.

Frying temperature: 350°F (175°C).

No cheese or tomato sauce! Variations:

Pork Schnitzel ( Schweine-Schnitzel )

Chicken Schnitzel ( Hühner-Schnitzel )

Turkey Schnitzel ( Truthahn-Schnitzel )

Veggie Schnitzel (using portobello mushrooms or eggplant) Nutritional Information (per serving):

Calories: 350-400

Fat: 20-25g

Saturated Fat: 10-12g

Cholesterol: 60-70mg

Sodium: 400-500mg

Carbohydrates: 20-25g

Fiber: 1-2g

Protein: 30-35g

#WienerSchnitzel

#GermanFood

#AustrianCuisine

#SchnitzelLove

#TraditionalRecipes

#GermanClassics

#DeutscheKüche

#Foodie

#RestaurantQuality

#Homemade

#BreadedAndFried

#EuropeanCuisine

#ComfortFood Enjoy your delicious Wiener Schnitzel!

[punkbakerchristine]

shanah tova! made something a bit on the sweet side for a sweet new year (albeit from a gentile’s angle)

***ingredients: 12 ounces of potatoes, 12 ounces of carrots, 1/4 cup of panko bread crumbs, 1/4 cup of monterey jack cheese, 1 tablespoon of ranch spice, 10 ounces of chicken cutlets, 4 tablespoons of mayonnaise, and 1 teaspoon of sriracha

[bobbyhotchicken]

Popular Chicken Dishes to Try in a Restaurant

Here are some popular and delicious chicken dishes you might find at a restaurant in Tampa, offering a range of flavors from around the world:

Chicken Parmesan (Chicken Parmigiana) Breaded chicken breast, pan-fried or baked, topped with marinara sauce and melted mozzarella or Parmesan cheese. Often served with pasta.

Butter Chicken (India) A rich, creamy dish where chicken is cooked in a tomato-based curry with butter, cream, and a blend of spices. Served with naan bread or rice.

Fried Chicken (Southern U.S.) Crispy, golden fried chicken, typically seasoned with a blend of spices. It's known for its crunchy exterior and juicy interior, often served with sides like mashed potatoes or coleslaw.

Chicken Tikka Masala (India/UK) Marinated chicken pieces grilled or baked, then simmered in a creamy, tomato-based sauce with Indian spices. Typically served with rice or naan.

Chicken Alfredo (Italy) Grilled or pan-fried chicken served over pasta with a creamy Alfredo sauce made from butter, heavy cream, and Parmesan cheese.

Coq au Vin (France) A classic French dish featuring chicken braised in red wine with mushrooms, onions, bacon, and garlic. It’s rich and hearty.

Chicken Shawarma (Middle Eastern) Marinated chicken cooked on a spit, sliced thinly, and served in pita bread or flatbread with veggies, garlic sauce, and pickles.

General Tso's Chicken (Chinese-American) A popular takeout dish made with fried chicken pieces tossed in a sweet and spicy sauce, often served with steamed rice.

Peri-Peri Chicken (Portugal/Africa) Grilled or roasted chicken marinated in a spicy peri-peri sauce made with chili, garlic, and lemon. It's flavorful and typically served with rice or fries.

Chicken Marsala (Italy) Chicken breasts sautéed with mushrooms and Marsala wine, creating a savory and slightly sweet sauce. Often served with pasta or mashed potatoes.

Chicken Katsu (Japan) A Japanese-style fried chicken cutlet, typically breaded with panko, served with rice and a tangy tonkatsu sauce.

Chicken Cordon Bleu (France) Chicken breasts stuffed with ham and Swiss cheese, then breaded and baked or fried. Often served with creamy sauce and vegetables.

Chicken Adobo (Philippines) Chicken braised in soy sauce, vinegar, garlic, and spices. This Filipino dish is savory, slightly tangy, and often served with steamed rice.

Jerk Chicken (Caribbean) Spicy, smoky chicken marinated in a jerk spice mixture with Scotch bonnet peppers, allspice, and thyme. Typically grilled and served with rice and peas.

Lemon Chicken (Chinese-American) A light and tangy dish made with fried chicken pieces in a lemony sauce, offering a sweet and sour flavor profile.

Each of these chicken dishes offers a unique taste experience, so you can explore different flavors and cooking styles from various culinary traditions!

[adculinary24]

Research: Steak Butchery

Week 2

MENU

Amuse Bouche: Steak Tartare��                       Appetizer: Meatballs                                Entrée:  Steak dishes - 1. Beef (Filet Mignon) or 2. Veal (Rack), Vegetables, Potato, Sauces: Compound Butter, Bearnaise, Au Poivre

Part 1 Introductions

Method of cooking/technique to discuss:

Sear Vs Char Grill

Tartare

Learning Objectives:

Compare and contrast different dry heat methods for cooking beef tenderloin steaks and veal

Produce a variety of advanced sauces - compound butter, bearnaise, and pan sauce

Prior Knowledge:

Primary Ingredient of the week:

Veal, in particular Veal Rack

Beef Tenderloin

I have cut some beef tenderloin before, but I need more experience before I would be willing to hack into one myself unsupervised. The filet mignon is the round cut at the softer end of the tenderloin. 

When I worked as a garde manger at Acre I made a lot of steak tartare. Their dish uses the scrap from the steaks, it has the yolk mixed in, and it is topped with fried capers and thinly sliced radishes. The black round bowl is frozen with a smear of blue cheese sauce on about a third of the rim and the tartare is shaped inside a ring. The rest of the recipe is pretty similar to the one provided.

Veal is something I have not prepared before. Veal is usually the meat from a young male dairy cow (no good for dairy). I am familiar with breading and pan frying. Veal is very $$$$

Part 2 Background Information

Method:

The USDA recommends cooking whole muscle veal cuts like veal steaks, roasts and chops to 145 degrees F (medium rare), 160 degrees F (medium), or 170 degrees F (well done). Since this meat is so expensive, compromising on ingredients or making a mistake in the cooking process is a bad idea. Tenderizing the meat with a mallet and removing stringy connective tissue will make the veal softer in texture.

Searing- “The Maillard reaction is an interaction between amino acids and reducing sugars that browns food and gives it that roasty, toasty flavor. This process is essential to cooking, not only because it lends color, but because it creates hundreds of ester molecules that give rise to an array of aromas and flavors.” 

Meyer, J. (2018, July 27). Science of searing: How to Pan Sear Proteins. Hestan Cue. https://hestancue.com/blogs/blog-recipes/the-science-of-searing.

Char Grilling- The difference between searing and grilling is that searing is direct heat while grilling is indirect. Char grilling is where the heated metal chars or burns the outside of the food leaving dark lines from the contact points with the grill surface.

Primary Ingredient:

Filet Mignon is often the most tender and lean cut. It is also pretty expensive because it is in a limited quantity on the cow. Filet mignon often has a milder flavor than other cuts of meat and as such is often garnished with a sauce like we are doing in our lab with the Bearnaise or Au Poivre.

https://www.angus.org/pub/beefchart.pdf

Veal is the meat from young cows, 3 to 14 weeks old. The meat is lean and has a bit of white fat on the outside. It is desirable for it to have a gray color. To do this, the farmers will sometimes deprive the animals of their natural sources of iron to give the meat a gray color. In Europe, it is cooked rare while in the US it is cooked more fully. The veal cutlet can be pan fried with breadcrumbs to make a veal schnitzel. 

https://www.britannica.com/topic/veal

Part 3 Recipe R&D

Chosen Recipes:

Panko Breaded Veal Rack- This recipe I intend to mostly follow. It is “Chef Thomas Keller’s Wiener Schnitzel Recipe” found on the website Masterclass. The recipe asks for veal top round which I do not have, however I watched a video demonstration of someone pan frying some veal rack; he just tenderized it with a mallet to get it to a lesser thickness. As long as we remove the sinew and connective tissue it should be tender. I chose it of course because the chef is a famously good chef and the recipe seemed easy to follow with the resources available.

Chef Thomas Keller’s Wiener Schnitzel Recipe - 2024. MasterClass. (n.d.). https://www.masterclass.com/articles/chef-thomas-kellers-wiener-schnitzel-recipe#2snWmni7k0EQ40Ue0QgGWS

https://www.masterclass.com/articles/chef-thomas-kellers-wiener-schnitzel-recipe#2snWmni7k0EQ40Ue0QgGWS

Vegetables- Roasted Asparagus and German Potato Salad- Well the asparagus will go great with the bearnaise and we would love to get some char flavor on it since there will not be that same flavor in the breaded veal. The potato salad was linked with the veal schnitzel recipe and since they are both German recipes and suggested to be together. 

Compound Butter- Take some softened good quality butter, chop some herbs, roll them together into a log that can then be sliced. I got the flavor combinations from the blog Love and Lemons. I chose it because the photography was elegant and looked modern.

Provided Recipes:

Steak Tartare- The instructions say to get the meat colder so it's easier to cut. From there it is blending up some punchy flavors like shallot and mustard as well as some umami. The fat comes from the egg yolk on top and I guess most people know they should mix it in for the best effect. Capers add a burst of salty and sour for a nice surprise. Personally I would like the texture to be dippable on the bread so I would prefer the dice to be tiny, maybe a knife to spread it. 

https://www.wineenthusiast.com/recipe/make-beef-tartare-home-recipe/

Meatballs- Chef Eric Rivera’s personal recipe that he loves. No intended modifications. I see that the meat and the bread crumbs do not get blended together and that they are instead combined by hand probably for a less homogenous texture.

Au Poivre- This is a French sauce not super common in the US but popular in Europe. The sauce is made in the pan after searing the steak so you can deglaze the meat browning and flavors. DAMN that looks tasty

https://www.sipandfeast.com/steak-au-poivre/

Bearnaise- The recipe involves egg yolks which have a thickening power, however they are temperamental and will curdle if too hot, and loosen if not heated up to 185F due to the enzymes that break it down still being active up to that temp. This temp thankfully coincides with the nappe texture for the most part so you do not need a thermometer. Good on top of meat and in our case asparagus.

Part 4 Recipes

Provided Recipes:

Au Poivre

Bearnaise Sauce

Meatballs

Steak Tartare

Recipes Researched

Breaded Veal- Chef Thomas Keller’s Wiener Schnitzel Recipe

Vegetables- grilled asparagus Potatoes- Chef Thomas Keller’s Recipe for German Potato Salad

Compound Butter-

https://www.loveandlemons.com/herb-compound-butter/

Plan of Work

Start 1pm, demos until 1:20-1:30, no ingredients requests after 2 Get the butter to room temp Trim the meats, need for meatballs and tartare Watch meatball demo, work tartare all the way Boil the taters Mix dressing for the taters and finish that salad let sit room temp, Meanwhile compound butter Au poivre can work any time, keep warm and reduce Set up dredging station for veal Boil water for double boiler (bearnaise) Finals steps: Fry veal, grill asparagus, bearnaise

Plate up at 5. discussion and out by 5:50