Drunken Schnitzels: Veal Cutlets in Red Wine

"Let me break down these red wine veal schnitzels. Today we’re making veal (which is nothing but a younger version of beef) schnitzels (basically just means breaded cutlets), baked in red wine (I don’t need to explain red wine to you). The final result of this seemingly complicated, but in reality organized and easily achieved dish, is tender, breaded veal, with overtones of red wine and garlic. The wine is there to separate schnitzel from the average breaded one."

Preparation Time10 min

Cooking Time1 hr