Posts Tagged ‘Schnitzel’

Wiener Schnitzel or Viennese Cutlets

Sunday, June 24th, 2012 No comments
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Wiener Schnitzel

Wiener Schnitzel

Wiener Schnitzel or Viennese Cutlet

After traveling through Bavaria, Austria and Switzerland for almost 3 weeks, I have come to the realization that not all schnitzel is created equal. The dish is still quite popular in the bigger towns as well as the smaller villages While schnitzel comes in three varieties, veal, pork or chicken, I have determined that my favorite is pork, which is the schnitzel most familiar from my childhood. In fact, the schnitzel I most enjoyed during my travels was the one most like my mother’s delicious schnitzel. She prepared this for us as a quick week-night meal as it only takes 20 minutes from start to table. Her secret to fabulous schnitzel was fresh ingredients, hot oil and enough of it, plus eating it fresh from the skillet. She was insistent that the oil must be deep enough and hot enough so that the breading is immediately fried to a crisp around the meat and thus will not absorb the fat. The cooking technique used is known as “shallow frying” and it creates results that are more like deep frying than simply simple skillet frying. Evenness in results can best be achieved with lots of oil and actually less fat absorbed by the food.

Ingredients
4 pork cutlets, (about 6 ounces each), pounded to 1/4 inch thickness
Salt and pepper
1/4 cup flour
1/2 cup fine bread crumbs
3 eggs
Canola oil
3 tablespoons butter
1 lemon

Preparation
Prepare flat plates, one with flour and one with the bread crumbs.
Beat eggs in a shallow bowl.

Season the cutlets. Dredge in flour and shake off excess. Dip in egg and then in the bread crumbs.

Heat 1/4 inch of oil in frying pan to 350 degrees. Add butter and melt.

Add cutlets, one at a time, to the hot oil and fry about 3 minutes, turn and repeat with other side. Remove to plate lined with paper towels to drain.

Serve immediately with lemon and parsley potatoes.

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The Revival of Schnitzel: Great Schnitzel at the High West Distillery and Saloon

Thursday, January 20th, 2011 No comments
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Chef Kevin McDonald and Chicken Parmesan Schnitzel

I grew up eating Schnitzel, pork, chicken or veal.  Then Schnitzel faded from my memory.  I recently started to spot it on menus once again, twice in Park City over the last month.  My son, Eric, told me it was on the menu at the Stone Brewery in San Diego.

Last night Gary and I shared a wonderful Parmesan Chicken Schnitzel at the High West Distillery & Saloon in Park City.  The Distillery is the first licensed in Utah since the 1870’s.

First distillery licensed in Utah since the 1870's.

The food, service and ambiance were great.  When I realized how delicious the Schnitzel was, I regretted not taking a picture of it.  I discussed my dilemma with our waitress and she came out to report that the chef was preparing one just for the photograph!  So below you will see Chef Kevin McDonald and our tasty entrée.  The Schnitzel is prepared with whiskey-soaked caper berries, crispy pancetta and a beurre blanc sauce.

Chicken Parmesan Schnitzel

We started with a great appetizer of a House Made Sour Dough Pretzel with a Dijon rye sauce, Whiskey Onion Soup and a Garden Salad.  All were delightful.  Thanks to Brent and Joan Jacobs for this great restaurant recommendation!

Please report any Schnitzel sightings here!

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