Wiener Schnitzel with Parsley Butter Potatoes The idea of coating meat with bread crumbs before cooking arrived in Austria during the 19th century, and in Vienna the recipe and technique were perfected. Watch as Austrian Master Chef Toni Mörwald, proprietor of Vienna’s Michelin-starred restaurants Relais & Châteaux, teaches Karine how to make this classic dish that’s known today by every German and found in most German restaurants. Guten Appetit! Ingredients Meat: Four veal cutlets, one-half inch thick Salt and pepper Light oil (e.g., sunflower oil) One-quarter cup flour Two whole medium size beaten eggs One cup breadcrumbs Melted butter and/or lard (a mixture of half and half is ideal) sufficient to cover your frying pan to a depth of one-third to half an inch Potatoes One and one-half pounds small new potatoes One-half cup butter Two tablespoons fresh Italian parsley, finely chopped Salt Directions: Gently pound veal cutlets with a meat mallet to make them very thin and flat, about one-quarter inch thick. (Hint: For ease of cleanup, you can place each cutlet between two sheets of plastic wrap or wax paper first; if you do not have a meat mallet, you can use a heavy pan or flat griddle.) Sprinkle the flattened cutlets with salt and pepper, then rub with light oil or apply cooking spray. Set up three shallow dishes, one with the flour, one with the beaten eggs and one with the breadcrumbs. Coat each cutlet well first with flour, then eggs, then breadcrumbs. Heat a sturdy frying pan butter and/or lard until melted; carefully place cutlets in pan. The melted fat must cover the cutlets well. Do not crowd the pan—you will probably want to cook them two at a time. Agitate the pan gently as the meat is cooking to ensure that the cutlets do not stick to the bottom. As the cutlets float in the oil, the breadcrumb coating will form a light, puffy crust around the meat and will not retain too much of the cooking fat. Cook 3 to 4 minutes over medium heat until the cutlets begin to brown, then turn them over and cook another minute or two until both sides are golden brown. Remove from fat and place on a paper towel to drain. Salt the finished cutlets lightly. To make the potatoes, boil them in their skins in salted water for about 20 minutes or until they can be easily pierced with a fork. Drain the water and place them back on the stove for a minute or two, uncovered, to steam them a bit. Peel the cooked potatoes, slice into small wedges and put them in a serving dish. Melt the butter and pour over potatoes; sprinkle with chopped parsley. Serve cutlets with potatoes and garnish with lemon slices. Goes well with a sweet white wine such as a muscatel. Makes 4 servings. Explore Europe next spring and get up to $500 per person off airfare* Romantic Danube Nuremberg to Budapest Grand European Tour Amsterdam to Budapest Danube Waltz Passau to Budapest Offer applies to new bookings only as of September 19, 2013. Air prices are per person based on cruise/cruisetour check-in date, and include transfers plus all government taxes and fees of approximately $160 and air fuel surcharges. Air seats are limited; airfares are subject to change until full payment of air is received. Roundtrip airport transfers are included when air is purchased with a cruise or cruisetour package; if air is not purchased from Viking, transfers may be purchased separately. All transfers must be in conjunction with a Viking-purchased cruise, cruisetour, land extension or extra hotel nights. Additional airline-imposed baggage charges may apply; click here to learn more about airline baggage allowances and fees. *2014EBD: 2-for-1 cruise and $500 per person off airfare (on Grand European Tour; $400 per person on Romantic Danube and Danube Waltz) are considered a single offer. Air does not have to be purchased to get cruise/tour offer. Must request offer 2014EBD and pay in full by September 30, 2013. Offer expires September 30, 2013. Other restrictions may apply. Tweet Icon Email to friend Create a printable PDF
Posted on: Fri, 20 Sep 2013 02:44:35 +0000
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