Veal Schnitzel with Sriracha Fuego Tzatziki
Veal Schnitzel with Sriracha Fuego Tzatziki

Veal Schnitzel with Sriracha Fuego Tzatziki

Veal Schnitzel with Sriracha Fuego Tzatziki

Ingredients for Schnitzel: 

  • 4x 5-ounce veal cutlets, thin 
  • 2 tbsp Skinny Latina Mother of All Marinades
  • ½ cup all purpose flour
  • ½ cup plain bread crumbs 
  • ½ cup plain panko
  • 2 eggs
  • Paprika
  • Salt and Pepper
  • ½ cup frying oil (vegetable, grape-seed or avocado oil) 

Directions to cook Schnitzel: 

  1. Remove excess moisture using a clean piece of paper towel. 
  2. Depending on the thickness of the veal, you may need to pound out the veal slices using a meat mallet. You want them thin (as shown on video/picture)
  3. Salt and pepper on both sides, set aside for a few minutes. 
  4. Set on you counter 3 different platters/containers for the following
  5. In the first container, add the all-purpose flour, salt, pepper and paprika. Combine everything nicely with a fork.
  6. In the second container, add the eggs, Skinny Latina Mother of All Marinades, Salt, pepper and paprika. Whisk until well combined.
  7. In the third container, add the breadcrumbs, panko, salt, pepper and paprika. Mix well using a fork. 
  8. Dredge each veal cutlet in the flour first, coat well on both sides, and shake the excess.
  9. Dip the floured cutlet into the egg mixture to completely coat the veal. 
  10. Add the egg-dipped veal to the breadcrumb mixture to coat the entire piece of veal. 
  11. Repeat the process with each piece of veal. You can place them nicely on a tray with parchment paper or wax paper to prevent them from sticking together. 
  12. Add ½ cup of frying oil to a large skillet, then place it over medium-high heat. 
  13. Fry each breaded veal cutlet until golden brown on both sides (about 2 minutes per side).
  14. Remove and place on a wire rack or paper towel and drain excess oil.
  15. Serve with a few wedges of lemon and Skinny Latina Sriracha Fuego Tzatziki (see recipe below). Buen Provecho! 

Ingredients for Sriracha Fuego Tzatziki: 

  • 2 cups of grated cucumber, about 1 medium cucumber
  • 1 ½ cups plain Greek yogurt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh mint
  • 1/2 tbsp Skinny Latina Sriracha Fuego (measure depending on desired heat level)
  • 1 tsp lemon zest, thinly grated
  • 1 tbsp lemon juice 
  • 1 tsp minced garlic
  • Salt and pepper

Directions for Sriracha Fuego Tzatziki:

  1. Grate the cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater. 
  2. Working with one handful at a time, lightly squeeze the cucumber between your palms over the sink or bowl to remove excess moisture. Transfer into a paper towel and squeeze more moisture out of the cucumber. Place in a serving bowl. 
  3. Add the yogurt, herbs, garlic, Skinny Latina Sriracha Fuego, Lemon zest, lemon juice, salt and pepper. Combine all ingredients well and taste. Make sure the heat and seasoning is to your liking. Serve immediately or chill for later. It will keep well refrigerated for about 4 days.