Wiener Schnitzel (RR)
I recently (finally) read Ruth Reichl’s first bestselling book, Tender at the Bone, which has effectively quadrupled my list of recipes to make. As such, I’ll be cooking my way through the book over the next few weeks and posting my results here. So if you see a post with (RR) in the title, that’s where it’s coming from!
I was fortunate enough this past weekend to be introduced to Hilltop’s butcher shop (out on Rt 1 in Saugus) while out couch shopping with Kelsey. We popped in to take a quick peek at what they were offering, and I was impressed! The whole place is a giant walk-in fridge (we were shivering) with meat on every shelf. Oh sure, they had other things too, but the meat was the big deal. They had almost every cut out there, and all at a decently low price point. And it was clean! There are plenty of butcher shops closer to home, but a lot of them are questionably dirty, or overpriced. I had it in mind to make this recipe that Sunday night anyway, and there I was, in a butcher shop I found myself liking, with a 1 lb package of incredibly thinly sliced veal cutlets at a good price. Anyway I got them and went happily home to make Wiener Schnitzel for the first time. Not exactly a summer dish, but we haven’t exactly had a summer yet around here anyway.
Wiener Schnitzel (serves 4-6) adapted from Ruth Reichl
1 lb. Veal Cutlets, fresh
3/4 cup Flour
1 egg, beaten with 2 Tbsp water
1 cup Bread Crumbs
1/2 cup Butter (1 stick)
Pound each cutlet until tender and nice and thin if they weren’t already! Put the flour and bread crumbs into shallow wide dishes, add S&P, and dunk each cutlet first in the flour, then egg, then bread crumbs. Like the tomatoes from a couple days ago! When all of the cutlets are done, refrigerate them for an hour or so.
Melt the butter in a large pan, a few Tbsp at a time, and once it’s nice and hot, brown the cutlets quickly on each side, 3 at a time. When they are golden/brown they are done. Serve with lemon to squeeze over top!
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