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Wiener Schnitzel with Parsley Butter Potatoes

THIS CLASSIC RECIPE COMES TO US FROM AUSTRIAN MASTER CHEF TONI MÖRWALD

This classic recipe comes to us from Austrian Master Chef Toni Mörwald, proprietor of Vienna’s Michelin-starred restaurant, Mörwald Gourmet “Toni M.” It is traditional, simple to make and delicious. This dish itself is a classic of Vienna, although it originates from Milan, as Field Marshal Radetzky is said to have brought a “costoletta Milanese” recipe back to Vienna in 1848.

Ingredients

  • 4 veal cutlets, ½-inch thick
  • 1 T (15 ml) sunflower or canola oil
  • Salt & pepper
  • Light oil (such as sunflower oil)
  • ¼ C (31 g) flour
  • 2 lg eggs, beaten
  • 1 C breadcrumbs
  • 1-2 C (230-459 g) butter
  • 1-2 C (220-440 g) lard
  • 1½ lbs (680 g) sm new potatoes
  • ½ C (115 g) butter, melted
  • 1 C (121 g) breadcrumbs
  • 2 T (5 g) Italian parsley, finely chopped
  • Pepper to taste
  • 1 lemon, cut into wedges

Directions

Place cutlets between pieces of wax paper and gently pound with a meat mallet (or small heavy saucepan) until about ¼-inch thick. Rub cutlets with oil; sprinkle with salt and pepper. Set up 3 shallow dishes: 1 with flour, 1 with egg and 1 with breadcrumbs. Coat each cutlet well first with flour, then egg, then crumbs.

In a heavy frying pan, melt equal amounts of sufficient butter and lard to cover frying pan bottom to a depth of ½ inch. Working 2 at a time, place cutlets in pan, immersing in fat. Shake pan gently as meat cooks to ensure cutlets do not stick. Cook 3-4 minutes over medium heat until cutlets begin to brown; turn over; cook another 1-2 minutes so both sides are golden brown. Drain on paper towels; sprinkle lightly with salt.

Meanwhile, boil potatoes in salted water until easily pierced with a fork, about 20 minutes. Drain; place them back on the stove for a minute or so, uncovered. Peel; slice into wedges and place in a serving dish. Pour melted butter over potatoes, sprinkle with parsley and pepper.

Serving Suggestion:

Serve cutlets with potatoes and garnish with lemon. This dish pairs well with a sweet white wine like muscatel.

Makes 4 servings.