• 9/9 Wienerschnitzel - 2

    From Dave Drum@1:3634/12 to All on Wed Sep 8 05:21:00 2021
    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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