Breaded Veal with Crispy Potatoes

I absolutely love the versatility that Bull’s Commercial Style Stainless Steel Griddle has to offer. One of my goals for this blog is to show our viewers how to think outside the bbq box when using Bull’s top-of-the-line Outdoor Products. This week’s meal has inspired me to add a twist to a traditional cooking technique, showcasing the endless culinary possibilities that Bull’s Griddle has to offer.  

Breaded veal, also known as veal schnitzel, is traditionally cooked or fried using oil. The preparation of the veal in this recipe is very similar, but my personal twist is substituting panko for breadcrumbs. To cook, I use a combination of oil and butter bubbling on a hot griddle surface, basting the top of the veal with Bull’s Griddle Kit Spatula (see video), until fried to golden crispy perfection. Drooling yet? To finish, I take the parboiled potatoes coins that have been cooking next to the veal, and move them on top of the veal fond – the brown residue left from the cooked veal. You’ll definitely think you’ve hit the jackpot devouring these buttery, buttery, golden potato coins.

Chef’s Note to achieve the best tasting, crispy, golden breaded veal:

• Season, season, and season more!! There is nothing more disappointing than under- seasoned, breaded veal. I season every step, from the pounded veal, seasoned flour (crucial step), egg splash, panko mix, and finally one last dash of salt once the veal is done. With this said, always use the following steps for the breading process; flour first, second egg splash, and last panko.
• The secret is in the flour: I find that cutting the flour with cornstarch allows for a crispier breaded veal. A ratio of half flour to half corn starch works best. Under-seasoned flour is usually the main culprit to bland breaded veal. Along with salt and pepper, I often use granulated garlic, powdered onion, paprika, and dried herbs. For this recipe, I will be using Bull’s Dry Rubs. They are wonderful to use along with the flour and cornstarch. I always taste the flour too until the seasoning is just right.
• Pound it out: Any and all fat must be removed from the veil or protein before you can pound it out to thin cutlets. To tenderize the meat, pound it out! Try placing plastic or parchment paper on top of the veal to pound into as thin of a cutlet without breaking the meat apart. Don’t be afraid to ask your butcher for help. I find they are more than willing to give a helping hand.
• Splish, Splash: I like to add some form of liquid to the egg splash to thin it out. I often use water, milk or even beer. Have fun experimenting what makes the perfect egg splash for you!