The perfect wiener schnitzel |

The perfect wiener schnitzel

Daily Staff ReportVail, CO, Colorado
Special to the Daily Chef Kurt Gutenbrunner, who has two restaurants in New York, Wallse and Thor, is heading for the Beaver Creek Culinary Classic Feb. 1-3.

Editor’s note: Kurt Gutenbrunner is one of the many celebrity guest chefs heading out to Beaver Creek from Feb. 1 to 3 for the annual Culinary Classic. Chef-submitted recipes will continue to run leading up to the food-and-wine event.A note from the chef: Perfect golden wiener schnitzel can be a work of art. Or it can be the worst dish of your life, like a piece of lead. The technique with which you cook a schnitzel is as vital as the ingredients. This is a lesson I have learned from years of cooking this classic dish. From using the round cut of the veal to making sure the frying pan is constantly in motion, each step can affect the finished product.

Ingredients1 1/4 pounds veal top round cut in 5-ounce scaloppinessalt and freshly ground white pepper1 cup flour2 eggs2 tablespoons heavy cream2 cups unseasoned bakery bread crumbs2 cups vegetable oil

1/2cup, packed, flat leaf parsley leaves, rinsed, well dried and coarsely chopped3 tablespoons unsalted butter4 lemon wedgesCucumber or bibb lettuce salad in vinaigrette dressing.Directions1. Make sure all the membrane on veal is removed. Slice each piece through the middle, but not all the way and open it to look like a butterfly. One at a time, place veal pieces in heavy 1-quart plastic bag, and pound thin (flat and even) with pounder. Place veal on large platter and lightly salt and pepper both sides.

2. Put flour in shallow bowl wide enough to hold a piece of veal flat. Put eggs and cream in a similar bowl. Beat to a blend (use fork to beat). Put bread crumbs in a third similar bowl.3. Heat oven to 175 degrees. Line baking sheet with parchment. Arrange bowls near stove, along with a platter covered with layers of paper towel and a small plate covered with layers of paper towel.4. Heat oil in an 11- to 12-inch skillet or sauté pan, the deeper the better. When oil is quite hot put parsley in strainer, put in oil and fry 10 seconds. Remove parsley, draining well and place on small plate. Add butter to skillet and adjust heat to medium.5. Put once slice veal in flour, cover well, then shake off excess (should only be a dusting). Deep in egg, turning to coat. Put in breadcrumbs, coating well, then shake off excess. (Be sure to have enough bread crumbs to dip the veal into the crumbs and turn it so you do not have to shovel or pat on the crumbs.) Put in skillet, and fry about one minute, gently moving pan in circular motion on the burner. Oil should be frothy. When breading looks bubbly and starts to brown, turn and cook another minute, then transfer to paper-towel-lined platter. Repeat with remaining veal, adjusting heat so crumb coating cooks gradually and evenly without burning.6. Place the cooked, drained schnitzels on a baking sheet and put in the oven until ready to serve, up to 15 minutes.7. Arrange veal on platter and individual plates. Garnish with lemon wedges and fried parsley, and served with salad.Yields 4 servings.

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