Subj : 9/9 Wienerschnitzel - 2
To   : All
From : Dave Drum
Date : Wed Sep 08 2021 05:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: N.Y.T. Wiener Schnitzel
 Categories: Beef, Dairy, Breads, Herbs, Citrus
      Yield: 4 servings
 
  1 1/4 lb Veal top round; in 5-oz
           - scaloppines
           Salt & freshly ground white
           - pepper
      1 c  Flour
      2 lg Eggs
      2 tb Heavy cream
      2 c  Unseasoned bakery bread
           - crumbs
      2 c  Oil
    1/2 c  Packed, flat-leaf parsley
           - leaves; rinsed, well-dried
           - coarse chopped
      3 tb Unsalted butter
      4    Lemon wedges
           Cucumber or bibb lettuce
           - salad in vinaigrette
           - dressing
 
  One at a time, place veal pieces in heavy 1-quart
  plastic bag, and pound thin with meat pounder. Place
  veal on large platter, and lightly salt and pepper both
  sides.
  
  Put flour in shallow bowl wide enough to hold a piece of
  veal flat. Put eggs and cream in a similar bowl. Beat to
  blend. Put bread crumbs in a third similar bowl.
  
  Set oven @ 175ºF/79ºC.
  
  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.
  
  Heat oil in an 11" to 12" skillet or sauteacute; 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 the small
  plate. Add butter to skillet, and adjust heat to medium.
  
  Put 1 slice veal in flour, cover well, then shake off
  excess. Dip in egg, turning to coat. Put in bread
  crumbs, coating well, then shake off excess. 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.
  
  Place the cooked, drained schnitzels on a baking sheet,
  and put in the oven until ready to serve, up to 15
  minutes.
  
  Arrange veal on platter or individual plates. Garnish
  with lemon wedges and fried parsley, and serve with
  salad.
  
  By: Kurt Gutenbrunner
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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