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Panko Crusted Veal Cutlet w/ Hash Browns and Sugar Snap Peas

Today’s Menu: Panko Crusted Veal Cutlet w/ Hash Browns and Sugar Snap Peas

I had a light Breakfast and then I had my yearly eye checkup at 9:00 this morning. They said one of the tests showed an increase toward early signs of possible Glaucoma. Nothing to worry about yet but I have a more in-depth checkup scheduled with an Optometrist early Monday morning. What else! Picked up a few items at Walmart and then drove Mom over to Kroger so she could pick up some things and back home. Had to get Dad’s oxygen machine replaced today, kept shutting off on him. They really do a great job on supplying and maintenance of the oxygen machines. Did a few chores inside and then made some time and got the cart out and rode for a while, beautiful day out today. For dinner tonight I prepared a Panko Crusted Veal Cutlet w/ Hash Browns and Sugar Snap Peas.

I had purchased the Veal Cutlets at Jungle Jim’s International Market a while back and had 1 leftover in the freezer. They have the best Veal anywhere around our area, so I always pick some up when I’m there. I laid the Veal out in the fridge overnight to thaw. So to prepare it I got the big three out to bread these beautiful Veal Cutlets; Flour, Egg Beaters, and Shake and Bake Seasoned Panko. I seasoned the Veal with Sea Salt and Ground Black Pepper. I then rolled them in Flour. I then took some Hungarian Paprika and Seasoned the Egg Beater’s with it, and dipped the veal Cutlets in it shaking off any excess. For the last coating I rolled the in Shake and Bake Seasoned Panko, pressing them in the Panko Crumbs firmly to make sure the Cutlets were completely covered. These were thick cutlets so I had to fry them a little bit longer than you would normally would fry Veal. I fried them in Extra Virgin Olive Oil about 5 minutes per side. The coatings gave it a fantastic golden brown coating and the cutlet was tender and moist, and seasoned just right. You could cut by using a fork! I had half of it left so I saved it for breakfast in the morning.

Simply Potatoes Hash Browns

Then for one side dish I prepared Hash Brown Potatoes. I used my favorite, Simply Potatoes Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. Then for another side I had some Sugar Snap Peas. To prepare them I heated 1/2 tablespoon of Extra Olive Oil in a medium saute pan over medium-high heat. Added the Sugar Snap Peas, tossing occasionally for 5 to 6 minutes, until the Sugar Snap Peas were crisp tender. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Ingredients:
Potatoes, Dextrose, Disodium Dihydrogen Pyrophosphate (Added to Maintain Color), Potassium Sorbate And Sodium Bisulfite (Added to Maintain Freshness).

Nutrition Facts
Serving Size 78 G
Servings Per Container 7
Amount Per Serving
Calories 70
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 55 Mg 2
Total Carboydrate 16 G 5
Dietary Fiber <2 G 8
Sugars 0 G
Protein 1 G
http://www.simplypotatoes.com/products/productview.cfm?prid=34

Veal
From Wikipedia, the free encyclopedia
Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.

Panko Crusted Veal Cutlet w/ Jalapeno Cheese Fried Potatoes and Sliced Carrots

July 6, 2015 at 4:52 PM | Posted in Simply Potatoes, veal | Leave a comment
Tags: Cooking, Del Monte Sliced Carrots, Dinner, Food, Jalapeno Cheddar Fried Potatoes, Jungle Jim's International Market, recipes, Simply Potatoes Steakhouse Seasoned Diced Potatoes, Veal Cutlet

Today’s Menu: Panko Crusted Veal Cutlet w/ Jalapeno Cheese Fried Potatoes and Sliced Carrots

Mom wanted to go to Jungle Jim’s International Market so after a light Breakfast I took over this morning. Just love that market, anything and about everything in stock. I especially love the Deli Department. They carry every Boar’s Head Product that’s out. Then any and all types of Cheese and Olives. Just an incredible place to shop. Back home did a load of laundry and then I got the cart out and pulled weeds around the house and Mom’s flower beds. For dinner tonight I prepared a Panko Crusted Veal Cutlet w/ Jalapeno Cheese Fried Potatoes and Sliced Carrots.

While at Jungle Jim’s International Market this morning I purchased some Veal Cutlets. They have the best Veal anywhere around our area, so I always pick some up when I’m there. To prepare it I got the big three out to bread these beautiful Veal Cutlets; Flour, Egg Beaters, and Panko Bread Crumbs. I seasoned the Veal with Sea Salt and Ground Black Pepper. I then rolled them in Flour. I then took some Hungarian Paprika and Seasoned the Egg Beater’s with it, and dipped the veal Cutlets in it shaking off any excess. For the last coating I rolled the in Shake and Bake Seasoned Panko, pressing them in the Crumbs firmly to make sure the Cutlets were completely covered. These were thick cutlets so I had to fry them a little bit longer than you would normally would fry Veal. I fried them in Extra Virgin Olive Oil about 5 minutes per side. The coatings gave it a fantastic golden brown coating and the cutlet was tender and moist, and seasoned just right. You could cut by using a fork! Only had half of it, saved the other half for breakfast in the morning.

Then for a side dish I prepared Jalapeno Cheese Fried Potatoes. I had come across the Jalapeno Cheese Potatoes some time back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Scallions and Jalapeno; then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. This has turned out to be one of my favorite Potato Side Dishes. Everything just comes together to make this dish the perfect Potato Dish!

For the other side I heated up a can of Del Monte Sliced Carrots. For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream topped with some Smucker’s Sugar Free Chocolate Fudge Topping.

Jalapeno Cheddar Fried Potatoes

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 Tbsp. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese

Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.

Panko Crusted Veal Cutlet w/ Skillet Roasted Herb Carrots and Fingerling Potatoes

January 3, 2015 at 6:10 PM | Posted in carrots, potatoes, veal | Leave a comment
Tags: Carrots, Cooking, Dinner, Fingerling Potatoes, Food, Herbs, McCormick Grinders, Parboil, recipes, Roasting, Shake and Bake Seasoned Panko, Veal

Today’s Menu: Panko Crusted Veal Cutlet w/ Skillet Roasted Herb Carrots and Fingerling Potatoes

It’s been one rainy day around here today. It started last night and continued throughout today, about 40 degrees out. But we got some real cold weather moving in, which means some freezing rain or snow. Not much happening around the house today. Went to Kroger to pick up a prescription for Dad and a few items I needed. Big easy chair and Tv day this afternoon! For dinner tonight I prepared a Panko Crusted Veal Cutlet w/ Skillet Roasted Herb Carrots and Fingerling Potatoes.

While at Jungle Jim’s International Market yesterday I purchased some Veal Cutlets, Mushrooms, and Fingerling Potatoes. They have the best Veal anywhere around our area, so I always pick some up when I’m there. To prepare it I got the big three out to bread these beautiful Veal Cutlets; Flour, Egg Beaters, and Panko Bread Crumbs. I seasoned the Veal with Sea Salt and Ground Black Pepper. I then rolled them in Flour. I then took some Hungarian Paprika and Seasoned the Egg Beater’s with it, and dipped the veal Cutlets in it shaking off any excess. For the last coating I rolled the in Shake and Bake Seasoned Panko, pressing them in the Crumbs firmly to make sure the Cutlets were completely covered. These were thick cutlets so I had to fry them a little bit longer than you would normally would fry Veal. I fried them in Extra Virgin Olive Oil about 5 minutes per side. The coatings gave it a fantastic golden brown coating and the cutlet was tender and moist, and seasoned just right. You could cut by using a fork! Using the same pan I quartered some Button Mushrooms and Sauteed them for one side dish.

Then for my other sides I prepare Skillet Roasted Herb Carrots and Fingerling Potatoes. I washed and patted dry the Carrots and Fingerling Potatoes. I cut the Carrots into bite size pieces *parboiled them in water for about 5 minutes, drained the water and set the Carrots aside in a bowl. I did this to soften them up a bit before Roasting them. Then I cut the Fingerling Potatoes in half, lengthwise. Put the Carrots and Potatoes in a large bowl and seasoned them with; Extra Virgin Olive Oil, McCormick Grinder Sea Salt and Black Peppercorn, Dried Thyme, Dried Rosemary, a sprinkle of Garlic salt, and a pinch of Rubbed Sage. Tossed everything in the bowl until all pieces were coated with the seasoning. Using a large cookie sheet I spread the Carrots and Potatoes out on the sheet . Then transferred it to the oven and Roasted them at 400 degrees until they were fork tender, about 20 minutes. I love Carrots and Fingerling Potatoes, but with the Herbs and Seasoning it makes just them that more delicious! It’s been one delicious Comfort Food Dinner! For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream topped with Smucker’s Sugar Free Chocolate Fudge Topping Sauce.

* Parboil – The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying.

Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

May 28, 2014 at 5:47 PM | Posted in Bob Evan's, greenbeans, veal | Leave a comment
Tags: Baking, Bob Evan's Mashed Potatoes, Cooking, Del Monte Cut Green Beans, Food, Pillsbury Rustic French Bread, Roasting, Veal Clod Boneless Roast

Today’s Menu: Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

It was already 70 out at 6:00 this morning. Another muggy and humid day. Did get a real good hard rain yesterday though, and we needed it. Not much going on today, just did a few things around the house. For dinner tonight, Veal Clod Boneless Roast w/ Cut Green Beans, Mashed Potatoes, and Baked French Bread.

This about the third time I’ve prepared a Veal Clod Boneless Roast, and it quickly has become one of my favorites!. It comes with instructions on how to prepare it and a pop up thermometer already inserted in it. I seasoned it with McCormick Grinders sae Salt and Black Peppercorn, Rubber Sage, Thyme, and Rosemary. Instructions and preparation is very easy I just placed the Roast on a rack in a shallow pan. Roasted at 325 degrees for about 68 minutes. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. I prepared it at 150 degrees for medium rare. When done I let it sit for about 5 minutes before slicing. These Roasts come out incredible! Juicy and moist and just packed with flavor, and very tender.

For one side dish I prepared a can of Del Monte Cut Green Beans, always a perfect side. Then I also prepared another favorite household Mashed Potato, Bob Evan’s Original Mashed Potatoes. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

Kroger Private Selection Veal Shoulder Clod Roast

Veal Clod Boneless Roast veal-shoulder-001 (1)

Place Roast on a rack in a shallow pan. Insert ovenproof meat thermometer so tip is centered in the thickest part of Veal, not in fat. Roast at 325 degrees for 31 – 34 minutes per pound for medium doneness. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done.

150 calories Per Serving

Easter Dinner – Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes

April 20, 2014 at 5:18 PM | Posted in Bob Evan's, greenbeans, pasta, veal | Leave a comment
Tags: Bob Evan's Mashed Potatoes, Canned Green Beans, Cooking, Dinner, Easter, Food, Herbs, Italian Pasta Salad, Pillsbury Rustic French Bread, Roasting, Veal, Veal Clod Boneless Roast

Easter Dinner – Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes

First I’d like to wish each and every one of you, and your families, a Happy Easter! I was up about 6:30 this morning, went out to get the Sunday Papers. Grabbed my neighbors papers first and dropped it off at their door’s and couldn’t help but admire what an absolutely gorgeous Sunrise! The Eastern sky was just lit up with color, a beautiful Easter Morning! Came in made Breakfast, had a cup of fresh brewed Green Tea, and it’s a fantastic start to a beautiful day. For Easter Dinner I prepared a Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes.

We had Veal Clod Boneless Roast for the first time a few weeks ago. It was so tender, moist, and delicious we decided right that we were going to have this for our Easter Dinner. I purchase it from Kroger, which so far is the only place I’ve seen it sold. This one weighed 2.20 lbs. It comes with instructions on how to prepare it and a pop up thermometer already inserted in it. I seasoned it with McCormick Grinders Sea Salt and Black Peppercorn, Thyme, and Rosemary. Instructions were very easy I just placed the Roast on a rack in a shallow pan. Roasted at 325 degrees for about 72 minutes. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. I prepared our’s at 150 degrees for a shade under medium. When done I let it sit for about 5 minutes before slicing. The Roast came out just as incredible as it did the first time! Juicy and moist and just packed with flavor, and so very tender.

I had made some Italian Pasta Salad, yesterday, for an Appetizer for today. It always tastes better after it refrigerates overnight. Made it with Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, fresh Shredded Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, and McCormick Grinder Italian Seasoning. For one side I opened up a Mason Jar of our Canned Green Beans, canned last summer. Then I also prepared our favorite household Mashed Potato, Bob Evan’s Original Mashed Potatoes. Finally reheated the Pillsbury Rustic French Bread I baked yesterday. Quite an Easter Feast! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

Kroger Private Selection Veal Shoulder Clod Roast

Veal Clod Boneless Roast

150 calories Per Serving

Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

March 21, 2014 at 5:20 PM | Posted in Bob Evan's, greenbeans, veal | Leave a comment
Tags: Baking, Bob Evan's Mashed Potatoes, Cooking, Del Monte Cut Green Beans, Dinner, Food, Herbs, McCormick Grinders, Roasting, Rosemary, Thyme, Veal, Veal Clod Boneless Roast

Today’s Menu: Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

A perfect second day of Spring out today! Sunny all day and it about 65 degrees, but cooler weather and even a chance of snow by next week! So winter just keeps hanging on. Got the car washed, then to the bank, and stopped by Kroger. Mom has really been stressed lately, with Dad in rehab she goes up there in the morning and stays to 4 or 5 in the afternoon. So I wanted to come up with a good and hearty dinner for her tonight! I went to Kroger and was thinking about a Pork Roast but seen a Veal Clod Boneless Roast, which we had never had before. Really I had never even heard of that cut of Veal before, it’s actually a Veal Shoulder Roast. So for dinner tonight I prepared a Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes.

First time to prepare a Veal Clod Boneless Roast. It came with instructions on how to prepare it and a pop up thermometer already inserted in it. I seasoned it with McCormick Grinders sae Salt and Black Peppercorn, Thyme, and Rosemary. Instructions were very easy I just placed the Roast on a rack in a shallow pan. Roasted at 325 degrees for about 60 minutes. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. I prepared our’s at 160 degrees for medium, I really like my meats at medium rare but Mom likes her a little more done so medium it was! When done I let it sit for about 5 minutes before slicing. The Roast came out incredible! Juicy and moist and just packed with flavor, and very tender. I believe we’ll have this instead of Prime Rib around the Holidays, this is one delicious Roast! A bit more pricier than I usually like paying but well worth it as Mom really enjoyed it, and she deserved it!

For one side dish I prepared a can of Del Monte Cut Green Beans, always a perfect side. Then I also prepared our favorite household Mashed Potato, Bob Evan’s Original Mashed Potatoes. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

Kroger Private Selection Veal Shoulder Clod Roast

Veal Clod Boneless Roast

150 calories Per Serving

Panko Crusted Veal Cutlet w/ Peppered White Gravy, Sugar Snap Peas, and Mashed Potatoes

November 13, 2013 at 6:03 PM | Posted in Bob Evan's, veal | Leave a comment
Tags: Egg Beaters, Jungle Jim, Mashed potato, Mashed Potatoes, Panko Bread Crumbs, Paprika, Sea salt, Veal, Veal Cutlet, Walmart

Today’s Menu: Panko Crusted Veal Cutlet w/ Peppered White Gravy, Sugar Snap Peas, and Mashed Potatoes

Well my favorite time of the year, Autumn, has come and quickly gone. Winter has moved in and in a big way!. We had a little cover of snow and cold yesterday, then this morning it was our lowest temperature in a while. I went out and got the morning paper and it was only 13 degrees, and it felt like it! So it’s good-bye Fall and hello Winter I guess. For dinner I prepared Panko Crusted Veal Cutlet w/ Peppered White Gravy, Sugar Snap Peas, and Mashed Potatoes.

While at Jungle Jim’s Market a while back I purchased some Veal Cutlets, I used one the day I purchased them and froze the other. I laid that one out in the fridge to thaw overnight. I got the big three out to bread these beautiful Veal Cutlet; Flour, Egg Beaters, and Panko Bread Crumbs. I seasoned the flour with Sea Salt and Ground Pepper and added some Hungarian Paprika to the Egg Beater’s. These were thick cutlets so I had to fry them a little bit longer than you would normally fry Veal. I fried them in Canola Oil about 5 minutes per side. The coatings gave it a fantastic golden brown coating and the cutlet was tender and moist, and seasoned just right. You could cut by using a fork! Topped it with some Pioneer Peppered White Gravy that I prepared. And as you can tell by the picture its big enough to cut in half and have the other half for lunch tomorrow.

Then for one side I had Bob Evan’s Mashed Potatoes, leftover from the other night, that I reheated in the microwave. Topped them with some of the Pioneer Peppered White Gravy that I prepared. I also heated a bag of Walmart’s Marketside Sugar Snap Peas. It comes in a microwavable bag, just heat 2 minutes and done. I also had a slice of Klosterman Wheat Bread. For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Panko Crusted Veal Cutlet

October 14, 2013 at 5:19 PM | Posted in Bob Evan's, greenbeans, veal | Leave a comment
Tags: Black pepper, Canola, Egg Beater, Green Bean, Ice cream, Mashed potato, Sea salt, Veal

Today’s Menu: Panko Crusted Veal Cutlet w/ Peppered White Gravy, Green Beans and Mashed Potatoes

Just a drop dead gorgeous Autumn Day out today! We’ve been lucky with the weather this year. Cooler weather coming in though with highs around 60 or mid 50’s. The trees around here are really starting to turn and a few have lost their leaves. For dinner tonight another comfort food classic; Panko Crusted Veal Cutlet w/ Pepper White Gravy, Green Beans and Mashed Potatoes.

While at Jungle Jim’s Market last week I purchased some Veal Cutlets. I always have to pick up some Veal while at Jungle Jim’s, they have the best around! I got the big three out to bread these beautiful Veal Cutlets; Flour, Egg Beaters, and Panko Bread Crumbs. I seasoned the flour with Sea Salt and Ground Pepper and added some Hungarian Paprika to the Egg Beater’s. These were thick cutlets so I had to fry them a little bit longer than you would normally fry Veal. I fried them in Canola Oil about 5 minutes per side. The coatings gave it a fantastic golden brown coating and the cutlet was tender and moist, and seasoned just right. You could cut by using a fork! Topped it with some Pioneer Peppered White Gravy that I whipped up.

For sides I warmed up some leftover Green Beans that my Mom had made the night before. Nice size and full Green Beans. I also heated up an individual serving of Bob Evans Mashed Potatoes and topped them with a bit of Peppered White Gravy also.. I had a couple of slices of Klosterman Wheat Bread also. For dessert later a Skinny Cow Ice Cream Bar.

From Wikipedia, the free encyclopedia

Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.

Cubed Veal Steak w/ Spaetzle, Sugar Snap Peas, and Whole Grain Bread

June 25, 2013 at 5:06 PM | Posted in beans, veal | 2 Comments
Tags: Canola, Dietary Reference Intake, Flour, Germany, Kroger, Spaetzle, Spätzle, Sugar Snap Peas, Veal

Today’s Menu: Cubed Veal Steak w/ Spaetzle, Sugar Snap Peas, and Whole Grain Bread

Another humid day. No one out stirring around much, I’ve only seen a couple of cars even go down the street today. Kroger has a decent selection of Veal and I had purchased a Cubed Veal Steak a while back. So for dinner tonight Cubed Veal Steak w/ Spaetzle, Sugar Snap Peas, and Whole Grain Bread.

I set the breading three station up for my Veal, consisting of Flour, Egg Wash (Egg Beater’s) seasoned with Paprika, and Progresso Italian Style Bread Crumbs seasoned with Kraft Grated Parm Cheese. First rolling the Veal in Flour, then Egg wash, and then Bread Crumbs. I pan fried it on medium heat in Canola Oil, about 4 minutes per side. Came out beautifully browned, moist, and tender!

For side dishes to go with my Veal I prepared some Spaetzle. Which is a German Dumpling. At the end of the post I left a little history of Spaetzle and product info. I boiled it in hot water for about 25 minutes and seasoned it with Sea Salt and Ground Black Pepper. I added a little I Can’t Believe It’s Not Butter and Parsley to it when it was ready to serve. Very tasty and goes very well with Veal or Pork. I also heated up a bag of Walmart Marketside Sugar Snap Peas, just microwave in the steamable bag for 2 minutes. My parents were going to eat out tonight until they got a taste of what I prepared, they ate at home tonight! Also had a slice of Healthy Life Whole Grain Bread. For dessert later a Jello Sugarless Double Chocolate Pudding.

Spaetzle

Spaetzle [SHPEHT-sluh; SHPEHT-sehl; SHPEHT-slee] Literally translated from German as “little sparrow,” spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. The small pieces of dough are usually boiled (poached) before being tossed with butter or added to soups or other dishes. In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy. The cooked spaetzle can also be pan-fried with a little butter and onions (usually a good left-over idea).

http://www.aaltonet.com/spaetzle/spaetzle.html

Maggi: Authentic German Dumplings Spaetzle
You & maggi make great meals. Enjoy maggi spaetzle as a satisfying main course or as a delicious side dish To accompany your favorite meal. Tastes great with chicken or beef. Recipes for: creamy spaetzle with sage; spaetzle, ham & mushrooms; And, cheese & onion SPAETZLE.
Nutrition Facts
Serving Size 46 G
Servings Per Container 6
Amount Per Serving
Calories 170 Calories from Fat 10
% Daily Value*
Total Fat 1 G 2
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 30 Mg 10
Sodium 350 Mg 14
Total Carbohydrate 32 G 11
Dietary Fiber 2 G 7
Sugars 1 G
Protein 6 G

Chicken Fried Veal w/ Peppered White Gravy, Mashed Potatoes,…

October 1, 2012 at 5:34 PM | Posted in beans, Bob Evan's, Pillsbury, veal | Leave a comment
Tags: Biscuit, Black pepper, Bob Evan, Breyer, Gravy, Kroger, Mashed potato, Mashed Potatoes

Today’s Menu: Chicken Fried Steak w/ White Peppered Gravy, Mashed Potatoes, Sugar Snap Peas, and Biscuits
I wanted a tasty down home meal for dinner and this is what I prepared, Chicken Fried Steak w/ White Peppered Gravy, Mashed Potatoes, Sugar Snap Peas, and Biscuits. I used a Kroger’s Private Selection Cubed Veal Steak. To prepare it I used the 3 bowl method. I first seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then rolled it in flour (1), shaking off the excess, and then rolled the Veal in Egg Beater’s with added Paprika (2) and finally rolling it in a Italian Style Bread Crumb and Parmesan Cheese mix (3). I then pan fried it in Extra Virgin Olive Oil, turning once making sure both sides were a golden brown. Golden brown is what it was and with the combination of all the seasonings and coatings it turned out delicious! Veal at times can be a bit tough but this was fork tender. I topped it with White Gravy. I used Pioneer Brand White Peppered Gravy. I love this Gravy! It’s easily prepared and is a thick and well seasoned Gravy.

For side dishes I had Bob Evan’s Mashed Potatoes topped with the White Peppered Gravy. Bob Evan’s Mashed Potatoes are as good home made Mashed Potatoes and a lot easier and quicker to make. I also warmed up the Sugar Snap Peas that were leftover from the other night along with a small can of Pillsbury Grand JR’s Biscuits.The leftover Veal, Gravy and Biscuits will make a great Breakfast in the morning! For dessert a slice of the Pillsbury Nut Quick Bread with a scoop of Breyer’s Carb Smart Ice Cream.

PIONEER® GRAVY MIXES – FROM BROWN GRAVY MIX TO CHICKEN GRAVY TO COUNTRY GRAVY MIX.

Just about every meal gets that much better when you add the rich flavor of gravy. One taste of our Pioneer gravy and you’ll understand why. Rich and flavorful, all of our gravy mixes are ready in just three easy steps. And we offer a whole pantry full of flavors – from brown gravy mix to country gravy mix. So you can serve the perfect gravy to complement any meal. It’s true that the best meals come with gravy, and the best gravy mixes come from Pioneer.

The gravy tastes that will bring back memories of dinner at Grandma’s. Pioneer gravy mixes not only taste great, but also are convenient, use quality ingredients and make two cups of gravy, twice as much as most other mixes. They’re the perfect complements to your favorite meats and potatoes. But don’t forget delicious veggies, too. Plus, check out the recipe favorites on each package.
2.75 oz. Pioneer Peppered Gravy Mix

Try over a warm biscuit for a great way to start the day.

http://www.pioneerbrand.com/style%20library/pages/Gravymixes/2.75ozPepperedgravymix.aspx

BOB EVANS ORIGINAL MASHED POTATOES
Bob Evans Original Mashed Potatoes are a convenient side dish that provide the farm-fresh goodness today’s families are looking for. No peeling required!

http://www.bobevans.com/Grocery/Category/6/Mashed-Potatoes-Side-Dishes