Vienna Schnitzel
I like to marinate the veal in lemon juice before coating
with bread crumbs. This is not at all traditional, but to me it tastes
delicious. Cook’s Illustrated suggests that you add oil to the egg to encourage
the coating to puff up away from the meat. To me, low fat foods don't usually work, but this potato salad is delicious.
Juice from 1/2 lemon
½ teaspoon salt
4 slices veal tenderloin
9 slices white bread
½ cup plain flour
2 eggs
4 tablespoons butter, more if needed
1. Marinate veal with lemon juice and salt for 5-30 mins.
2. Remove crust from bread and cut into 1cm cubes. Place cubes
plate and microwave on high for 7 minutes, turning occasionally to prevent
burning.
3. Process in food
processor until very fine. In another plate add flour. In a third pie plate,
mix the eggs with 1 tablespoon vegetable oil. Arrange plates left to right with
flour, eggs, breadcrumbs and a on wire rack
4. Toss veal with flour, then eggs, then breadcrumbs. To keep
things cleanish, use the left hand for the flour and dropping into eggs, then
the right hand for removing from eggs and coating with breadcrumbs. Expect to
make a bit of a mess, and clean it up when you’ve finished.
5. Leave on the wire rack for at least 5 mins to allow
coating to set.
6. Divide and heat butter in 2 fry pans over medium high
heat. When foam subsides add cutlets and cook 2 mins each side. As you turn
them you may need to add more butter.
Serve immediately with Austrian potato salad.
Austrian Low Fat Potato Salad
serves 4
1kg potatoes, about 4, quartered lengthways and
sliced into 1cm slices
1 cup chicken
stock
1 cup water
1 tablespoon
sugar
2 tablespoons
white wine vinegar
1 tablespoon
Dijon mustard
I tablespoons
capers
2 tablespoons
minced fresh chives
Salt and pepper
1. Simmer potatoes,
stock, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar covered until
soft, about 15 mins. Remove cover, increase heat to high and cook until water
is reduced a little, about 2 mins more.
2. Remove
potatoes to a serving dish and measure out ½ cup of cooking liquid. Whisk
remaining tablespoon vinegar, mustard, salt, and pepper into cooking
liquid.
3. Add ½ cup
cooked potatoes to the bowl with the cooking liquid mixture and mash until
thick chunky sauce forms.
4. Add
remaining potatoes, capers, and chives, folding gently with a rubber spatula to
combine. Don’t refrigerate, but serve within 4 hours.
