Veal Schnitzel and Rainbow Chard

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!