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Thursday, February 24, 2011

Wiener Schnitzel

I had the most amazing lunch just now!
Very basic ingredients, so surprisingly easy to make... and out of this world delicious!
"Wiener Schnitzel" originally comes from Austria and has many variants around the world. It's basically very thin slices of veal drenched in flour, egg, crumbs and fried. I had this with deli bought Sauerkraut, potatoes and some infused butter!

(serves 2)
(cook time for the veal 4 mins - potatoes are 20 mins extra)

I used veal for this but I read on several sites that pork chops, beef or chicken breast meat can also be used. Whatever sort of protein you use, its important that the slices be 1/4" thick. You can ask your butcher to prepare the meat for you or you can place the meat between 2 sheets of wax paper and use a mallet to pound the meat until desired thickness is reached.

Veal slices 1/2 lbs about 6 slices (I got "veal scallopini" so it was already very thin)
Salt 1/3 tsp
Coarse black pepper 1/3 tsp
Flour 1 cup
Eggs 2 large (beaten lightly)
Bread crumbs 1 cup
Fresh lemon slices
Fresh dill
Oil for frying

Make sure you have everything set before starting.
Use a wide frying pan filled 1/3 with oil.
You should have 3 dipping trays for the flour, egg and bread crumbs.
Sprinkle some salt and pepper over the veal slices. Use very little, you want to taste the veal!
Press each slice in flour and then shake off the extra.
Dip it in egg and then gently roll it around in bread crumbs.
One important thing that I read on several sites was not to press the bread crumbs too hard into the meat. The crust should form a loose shell around the veal once cooked.
Slide this into hot oil and cook for 1 1/2 min per side on medium high heat. That's all it takes!
Squeeze some lemon juice on top before eating.

Side Potatoes

Small potatoes 4
Garlic 1/2 tsp (minced)
Coarse sea salt 1/4 tsp
Pepper 1/4 tsp
Butter 1 Tbs
Oil 1 Tbs

I don't peel the potatoes, cut them in quarters and boil them in salted water.
Allow to cool down a bit.
Heat some butter and oil in a pan and sear the potatoes on all sides until brown and crispy.
Add the garlic in the last 10 seconds of cooking.
Toss with salt and pepper.

Compound Butter

Unsalted butter 2 Tbs (soft at room temp)
Lemon zest 1/2 tsp
Lemon juice few drops
Fresh dill 1 tsp
Pepper pinch
Salt pinch

Combine the above ingredients together.
Place the butter back in the fridge until set. I used a candy liner as a mold.


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