Viennes Schnitzel/Wiener Schnitzel |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Eustis |
| Recipe: |
600 g / 1 lb 4 oz potatoes
10 g / 1/3 oz margarine, unsalted
Salt
ground red pepper
40 g / 1 1/3 oz butter, unsalted
500 g / 16 2/3 oz veal cutlets
pepper, salt
30 g / 1 oz plain flour
1 eggs
3 tbsp Bread Crumbs
30 g / 1 oz butter, unsalted
SERVES 3
Original Viennese schnitzel are always made with veal cutlets. Pre-heat oven to 390F. Wash and peel the potatoes. With a long and sharp knife cut each potato crosswise into thin slices, cutting to, but not through, bottom of potato. It works best if you put the potatoes on a tablespoon for cutting. Grease a casserole dish with margarine. Season with salt and paprika pushing each potato easily apart. Place the potatoes with the whole side down in the greased casserole dish. Drizzle the potatoes with melted butter. Bake for 45 minutes on the middle rung. Once in a while brush potatoes with butter drippings. Season the veal cutlets with pepper and salt. Dip both sides into flour. Blend the egg using a fork and dip the cutlets in the blended egg. Lay them into the bread crumbs to cover all the meat. In a coated pan melt 30 g / 1 oz butter and fry the Viennese Schnitzel on moderate heat. Each side about 2-3 minutes.
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