Sunday, December 2, 2012

Wiener Schnitzel

I found myself staring at a pound of veal cutlets from the butcher. I hadn't opened the package, but I have yet to find something from my butcher that isn't gorgeous. But what to make with it? If I had more I could have done this or that or the other. But a pound for two people limits what you can do. Then I thought- well, I haven't had Wiener schnitzel in a few years. Seemed like a good idea. I unwrapped the package to find that the butcher had actually sliced the veal into 6-7mm thick large slices. It seemed that he also thought that schnitzel would be appropriate.

You'll need:

1 pound veal
2 big eggs
flour
breadcrumbs
2 sticks butter.

If you aren't lucky like me to have thin veal, you'll need to butterfly the meat and pound it flat with a mallet. You're going for really thin- 1/4th-1/3rd of an inch for my fellow Americans.

Dredge the veal in flour. Whip the eggs. Coat the veal in the eggs. Gently dredge the veal in the breadcrumbs- don't press the breadcrumbs into the meat (it moistens them and prevents them from getting crispy). 

Melt a stick of butter in a saute pan. You should have enough veal to split into four batches. Put batch one into the pan for 4-5 minutes, then flip for another 4-5 minutes. Remove to a paper-towel covered plate. Repeat for second batch. By this point, the butter in the pan will be getting a bit icky. Pour it into the sink. Melt second stick of butter and repeat process.

Serve with freshly squeezed lemon juice.

Some notes: traditionally you cook the schnitzel in clarified butter, but I can't be bothered. Feel free to use more butter- if possible, you want to use enough that the meat is pretty much floating in the butter. 

I found myself without breadcrumbs, but that veal had to be made. Searching the cabinets frantically, I found that we had a large can of crispbread from my sister's recent visit. I dropped most of it into my mortar and bashed it until it became breadcrumbs. Very flavorful! I have to recommend playing around with different kinds of bread, it really adds to the recipe.

2 comments:

Barb said...

1 lb of veal usually produces enough schnitzels for 4 - 5 depending. How many servings did you get out of it?

Astrid Byro said...

very expensive crumbs http://www.selfridges.com/en/Food-Wine/Categories/Shop-Food/Biscuits/Artisan-crispbread-standard-size-tin-300g_554-78042186-PETERSYARDTIN/?cm_mmc=PPC-_-Google-_-PlusBox-_-Peter's+Yard&_%24ja%3Dkw%3A{keyword}%7Ccgn%3Apla%C2%AC84367662%7Ctsid%3A33956%7Ccn%3Apla%C2%AC84367662%7Cmt%3A{MatchType}%7Ccrid%3A19879381294&gclid=CKjVrOzThrUCFe_MtAodMUgAnA