Subj : 9/9 Weiner Schnitzel - 2
To   : All
From : Dave Drum
Date : Sun Sep 08 2024 12:52 pm

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

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