WIENERSCHNITZLE ALA WOLFGANG PUCK
This is simply fabulous and the best I have ever made & eaten, YUM! It's got to be the panko and peanut oil. My children love it as does everyone we have served it to. The original recipe suggests 6 oz. cutlets. I typically get very thin slices from the butcher and they don't need further flattening w. a meat mallet. They are probably 2-4 oz each. Great with recipe#390832.
Provided by Chicagoland Chef du
Categories Veal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oil to 375 degrees F. in a heavy, deep saucepan.
- Beat eggs with 2 T water to make an egg wash.
- To prepare Wienerschnitzle:.
- Pound out the cutlets if necessary.
- Season the veal cutlets with salt and pepper.
- Score the coat the veal cutlets with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.
- Dredge in flour. Dip in egg wash. Coat with crushed panko crumbs. *You may need more flour and panko crumbs.
- Deep fry about 2-3 minutes PER SIDE, or until golden brown and cooked through. Transfer to paper towels to drain. Replenish oil as necessary.
- My notes:.
- Panko (Japanese) bread crumbs can be found in the Asian aisle/ market to often times with "regular" bread crumbs. I highly recommend using panko. They are lighter & much crunchier than standard bread crumbs. To crush, pour them in the food processor and give a quick whirl or in a ziploc bag and run over them with a rolling pin.
- I would recommend slicing each cutlet in half to ease in cooking.
- The cutlets should be sliced very thinly. If not you may have to use a meat mallet to tenderize and pound flatter.
- I serve with basmati rice, lemon wedges and recipe#390832.
Nutrition Facts : Calories 442.2, Fat 31, SaturatedFat 5.7, Cholesterol 93, Sodium 234, Carbohydrate 32.9, Fiber 2, Sugar 2.2, Protein 8.5
WIENER SCHNITZEL
Steps:
- Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary.
TIRAMISU ALA WOLFGANG PUCK
There are many recipes for tiramisu, but what sets this one apart are both the simplicity- and the fact that Wolfgang teaches how to make the ladyfingers making it a little more economical to make. Try it, you will find it to be fairly easy. Great make-ahead dessert that makes a great impression!
Provided by That Napa Chicken R
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Ladyfingers:
- Preheat oven to 350 degrees F.
- Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
- In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks.
- Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture.
- Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray.
- Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed.
- This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
- Mascarpone Cream:
- In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon).
- Remove from the double-boiler and cool mixture over ice bath, until room temperature.
- Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated.
- Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
- Espresso Syrup:
- Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
- Assembly:
- Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions.
- To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger.
- Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate.
- Cover mold and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 236.3, Fat 4.7, SaturatedFat 1.5, Cholesterol 200.2, Sodium 44.4, Carbohydrate 35.4, Fiber 0.2, Sugar 25.7, Protein 5.3
TUNA TATAKI - WOLFGANG PUCK
Make and share this Tuna Tataki - Wolfgang Puck recipe from Food.com.
Provided by Cristina Barry
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
- Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
- Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
- In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce.
- For the ginger sauce - in a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.
Nutrition Facts : Calories 522.3, Fat 43, SaturatedFat 6.7, Cholesterol 21.5, Sodium 1372.3, Carbohydrate 19.1, Fiber 6.3, Sugar 4, Protein 19.6
WIENERSCHNITZEL
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
Provided by Loves2CookinMN
Categories World Cuisine Recipes European German
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
- In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
- Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 33.7 g, Cholesterol 229.6 mg, Fat 29.1 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 15.5 g, Sodium 781.7 mg, Sugar 2.4 g
WIENERSCHNITZEL!
It may be the butt of jokes, but despite the funny name, Wienerschnitzel is seriously good food. If you have a moral objection to veal, use turkey, or even pork, but whatever you do, don't omit the nutmeg or lemon.
Provided by EmmyDuckie
Categories Veal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a wide skillet, over medium high heat.
- Salt and pepper the flour, if desired, and coat cutlets.
- Dip cutlets in egg mixture.
- Dredge in breadcrumbs.
- Fry until golden and beautiful.
- salt and pepper to taste.
- grate nutmeg on top, and squeeze on some fresh lemon.
- serve with buttered noodles, or potato salad.
More about "wienerschnitzle ala wolfgang puck recipes"
WIENERSCHNITZEL WITH WARM POTATO SALAD RECIPE BY …
From thedailymeal.com
3.5/5 (2)Estimated Reading Time 1 minServings 4Calories 1205 per serving
- In a large saucepan, combine the potatoes, garlic, parsley, and salt. Cover with water and bring to a boil. Lower heat and simmer about 8 minutes, or until just done. Strain and allow to cool at room temperature. Slice into ¼ inch-thick round slices. Before serving, add to the reserved marinade for at least 20 minutes, then warm in a sauté pan over medium heat for about 30 seconds.
- Season the pork fillets with salt and pepper to taste, and dredge in flour. Dip them in the egg wash, and then coat with the panko. Score the coated fillets with 4 shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking. Deep-fry the fillets until golden brown and cooked through, about 3 minutes. Transfer to paper towels to drain. Garnish with parsley and lemon wedges.
THE 10 DISHES THAT MADE MY CAREER: WOLFGANG PUCK - FIRST WE FEAST
From firstwefeast.com
WIENERSCHNITZLE ALA WOLFGANG PUCK | | THEFOODTASTING
From thefoodtasting.com
10 BEST WOLFGANG PUCK RECIPES | YUMMLY
From yummly.co.uk
WOLFGANG PUCK | FOOD & WINE
From foodandwine.com
WOLFGANG PUCK RICE MAKER - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
FOOD PROCESSOR BOWLS WOLFGANG PUCK FOR SALE | EBAY
From ebay.ca
WOLFGANG PUCK AUTHENTIC AUSTRIAN PASTA - IHAVENET.COM
From ihavenet.com
WOLFGANG PUCK ARIA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WOLFGANG PUCK BAR & GRILL | THE DISNEY FOOD BLOG
From disneyfoodblog.com
WOLFGANG PUCK FOOD RECIPES ARCHIVES - FOOD NEWS
From foodnewsnews.com
MENU & FOOD ITEMS - WIENERSCHNITZEL
From wienerschnitzel.com
WOLFGANG PUCK RECIPES - FOOD NETWORK
From foodnetwork.com
SHOP BY CATEGORY - EBAY.CA
From ebay.ca
WOLFGANG PUCK FULL-SIZE FOOD PROCESSOR FOOD PROCESSORS
From ebay.ca
WOLFGANG PUCK BOWL FOOD PROCESSORS FOR SALE | EBAY
From ebay.ca
BIRTH OF A CHEF | WOLFGANG PUCK | FOOD NETWORK
From foodnetwork.com
WOLFGANG PUCK'S WIENER SCHNITZEL - PARADE
From parade.com
WOLFGANG PUCK CATERING - WOLFGANG PUCK
From wolfgangpuck.com
WOLFGANG PUCK'S AUSTRIA: A JOURNEY HOME - FOOD NETWORK
From foodnetwork.com
RECIPES BY WOLFGANG PUCK - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
DON'T EAT AT A WOLFGANG PUCK RESTAURANT UNTIL YOU READ THIS
From mashed.com
WOLFGANG PUCK RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
WOLFGANG PUCK BAR & GRILL RESTAURANT - LAS VEGAS, , NV - OPENTABLE
From opentable.ca
10 BEST WOLFGANG PUCK RECIPES - YUMMLY
From yummly.com
VIENNA'S NASCHMARKET | WOLFGANG PUCK | FOOD NETWORK
From foodnetwork.com
PUCK CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WOLFGANG PUCK BISTRO PIE AND PASTRY MAKER EASY MUFFINS RECIPE
From therecipes.info
WOLFGANG PUCK PRESSURE COOKER CHICKEN BREAST RECIPES
From therecipes.info
ALEXANDER WOLFGANG PUCK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPES - WOLFGANG PUCK
From wolfgangpuck.com
WOLFGANG PUCK FOOD PREP CENTER WITH STAND (RED) - AMAZON.CA
WIENERSCHNITZEL FROM WOLFGANG PUCK BAR & GRILL : FOODPORN
From reddit.com
WOLFGANG PUCK: WHEN IS A SCHNITZEL NOT A WIENER SCHNITZEL ... - TWIN …
From twincities.com
ABOUT - WOLFGANG PUCK
From wolfgangpuck.com
WOLFGANG PUCK BAR & GRILL MENU | WALT DISNEY WORLD RESORT
From disneyworld.disney.go.com
WOLFGANG PUCK
From wolfgangpuck.com
WOLFGANG PUCK RECIPE: WIENERSCHNITZEL WITH WARM …
From hsn.com
WOLFGANG PUCK FOOD PROCESSORS FOR SALE - EBAY
From ebay.ca
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beef #dietary #veal #meat
You'll also love