WIENER SCHNITZEL WITH A PROPER POTATO SALAD
My adaptation of Huey's Weiner Schnitzel with a Proper Potato Salad. It is the homemade mayonnaise that makes this potato salad particularly delicious - or as Huey described it "proper" - and making it in a food processor couldn't be easier, although it could, of course, also be made by hand. Huey opts for vegetable oil here rather than olive oil as he insists that it can more effectively be flavoured with other ingredients such as herbs and garlic. The bacon he panfries in olive oil and then adds to the hot potatoes which readily absorb the bacon juices. The leftover eggwash he suggests saving and later adding to some extra eggs to make scrambled eggs. To avoid getting lumps in the breadcrumbs, he suggests using one hand for dipping each schnitzel in the flour and egg and the other hand for dipping the floured, egged schnitzel into the breadcrumbs. If you want to enjoy the potato salad at its most flavoursome, it is essential that it NOT be placed in the fridge but that it is made and eaten on the same day.
Provided by bluemoon downunder
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook the potatoes in lightly salted boiling water until tender; then drain them well and set aside to cool a little.
- To make the mayonnaise, whiz up 2 eggs and 2 egg yolks with the mustard, garlic and a pinch of salt in a food processor for 1 minute, then pour the vegetable oil through the feeder tube, a little at a time, while continuing to mix the other ingredients; add the juice of half a lemon (depending on size), and salt and freshly ground black pepper, to taste; briefly whiz to combine lemon juice, salt and pepper and taste to check that the seasoning is as you like it.
- Heat 3/4 tablespoon of the olive oil in a non-stick pan and sauté the bacon until it is crisp and golden; toss the potatoes, bacon and spring onions in a bowl, together with the mayonnaise to taste; Set aside (but not in the fridge).
- Put the seasoned flour in a large bowl, the egg mixed with milk in another bowl, and the breadcrumbs with parsley in a third bowl.
- Flour the schnitzels, one at a time, dip them in the egg wash and then in the breadcrumbs. (If time permits, place them on a tray and refrigerate for 10-15 minutes to set the crumbs.).
- Heat the remaining olive oil in a large non-stick pan and make sure that the oil is really hot before adding the schnitzels so that the surface of the schnitzels is immediately sealed; depending on the size of the pan, they may best be panfried in batches; when taken out of the pan, drain the schnitzels well on kitchen paper towels (keeping warm in the oven, if necessary).
- To serve, place the schnitzels on individual plates with a mound of the potato salad and a lemon wedge on the side.
WIENER SCHNITZEL (VEAL)
I know you'll find other recipes for this dish, but you owe it to yourself to try this GREAT recipe. IT'S THE GREATEST! It's also easy & very authentic!
Provided by Alan Leonetti
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cover work surface with a sheet of waxed paper.
- Arrange cutlets with a few inches between them on paper.
- Over the cutlets, top with a second sheet of waxed paper.
- Pound cutlets out to 1/4-inch thickness using the bottom of a small heavy skillet or a rubber mallet.
- If they are already 1/4 inch, then you don't have to pound them.
- Heat a large skillet over medium heat. Set veal aside and set up 3 disposable pie tins or wide bowls and a plate in a row.
- Place flour in 1 tin and season with salt and pepper.
- In the 2nd tin place the beaten egg with a drizzle of oil and season with salt and pepper.
- In the 3rd tin pour out about 1 cup of cracker meal or crushed corn flakes.
- I use crushed corn flakes that are sold in a box in the supermarket already crushed.
- Dredge the veal completely in flour.
- Then coat the veal evenly with egg on both sides.
- Gently press veal into the cracker meal or crushed corn flakes and rest the coated cutlets on the plate.
- Add a drizzle of oil and 1 1/2 tablespoons of butter to the skillet.
- When the butter foams, add veal and cook 3 to 4 minutes on each side until golden brown all over.
- Remove to a warm plate and sprinkle a little nutmeg over the hot schnitzels.
- Garnish with the lemon wedges, as the lemon wedges are to be squeezed over the schnitzels before eating.
Nutrition Facts : Calories 435.4, Fat 15.1, SaturatedFat 5.8, Cholesterol 233.6, Sodium 256.5, Carbohydrate 32.1, Fiber 1.9, Sugar 1.1, Protein 40.5
WIENER SCHNITZEL
This is such a tasty, but easy, way to prepare veal. A long-standing favourite, and lovely in summer with braised red cabbage, potato salad, and a tossed green salad. Preparation time does not include marinading or setting breadcrumbs in fridge.
Provided by Daydream
Categories Veal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix all the ingredients for the marinade together in a bowl, add veal and ensure it is completely covered by the mixture, and leave to marinate overnight, or for at least 1 hour.
- Remove meat from marinade, dip in seasoned flour, then in beaten egg, and finally in breadcrumbs, pressing on firmly.
- Place on a rack, and allow to set in fridge for 30 minutes.
- Heat butter and oil in a frying pan over medium heat, and saute until veal is golden brown, approximately 2 to 3 minutes each side.
- Remove to serving platter and garnish with slices of egg and caviar if desired.
- Tip: if you add a few drops of oil to the beaten egg, it helps the breadcrumbs to adhere to the meat.
Nutrition Facts : Calories 274.9, Fat 15.3, SaturatedFat 5.3, Cholesterol 68.1, Sodium 409.8, Carbohydrate 28.9, Fiber 1.5, Sugar 4.9, Protein 6.2
WIENER SCHNITZEL WITH SAUCE
Make and share this Wiener Schnitzel With Sauce recipe from Food.com.
Provided by Kit..ty Of Canada
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice pork into eight 1"-thick pieces.
- Pound each piece with a meat mallet to about 1/4" thickness.
- Season with salt and pepper.
- Place flour, eggs, and bread crumbs into three separate shallow dishes.
- Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
- Place breaded pork on a baking sheet or plate.
- Heat oil and 3 T. butter in a large saute pan over medium-high heat.
- Saute pork until golden brown, 2-3 minutes on each side.
- Remove from pan and keep warm in a 200° oven.
- Deglaze pan with wine; add lemon juice and simmer 3 minutes.
- Add heavy cream and simmer until reduced by half, about 1 minute.
- Off heat, whisk in butter 2 T. at a time.
- Stir in parsley; spoon sauce over medallions.
- Serve with lemon wedges.
Nutrition Facts : Calories 924.6, Fat 61.4, SaturatedFat 26.8, Cholesterol 286.5, Sodium 504.9, Carbohydrate 53, Fiber 3.1, Sugar 4.1, Protein 36.7
WIENER SCHNITZEL
Make and share this Wiener Schnitzel recipe from Food.com.
Provided by Brookelynne26
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 300 degrees. Process bread in a food processor to very fine crumbs. Transfer crumbs to baking sheet and bake until dried but not brown, stirring occasionally, about 15 minutes. Process crumbs again until finely ground.
- Lower oven temperature to 200 degrees and set a paper towel lined plate on the middle rack. Spread bread crumbs in a shallow dish. Spread flour in a second dish. Beat eggs with 1 tablespoon oil in a third dish.
- Place cutlets between two sheets waxed paper and pound to a thickness of 1/8 to 1/4 inch. Season cutlets with salt and pepper. Dredge a cutlet in flour, shake off excess, coat with egg, allow excess to drip off, and coat with bread crumbs, pressing to adhere. Repeat with remaining cutlets. Place cutlets in a single layer on a wire rack over a baking sheet; let coating dry for 5 minutes.
- Heat 3/4 cup oil and 2 tablespoons butter in a 12 inch skillet over high heat until it registers 375 degrees, or until a cutlet bubbles vigorously when dipped in oil. Lay 2 cutlets, without overlapping them, in skillet and cook, continuously shaking the pan gently, until wrinkled and light golden brown on both sides, about 1 to 1 1/2 minutes per side.
- Set cutlets on a warm paper towel lined plate and flip several times to blot any excess oil. Return plate to warm oven. Discard oil in skillet and wipe clean. Repeat frying the remaining two cutlets with the remaining 3/4 cup oil and 2 tablespoons butter, using same technique.
- serve immediately with lemon wedges.
Nutrition Facts : Calories 1056.5, Fat 97.6, SaturatedFat 19.1, Cholesterol 136.3, Sodium 378.2, Carbohydrate 40.3, Fiber 2.9, Sugar 2.4, Protein 9
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