Today we celebrate a traditional Austrian Dish. Today is National Wiener Schnitzel Day. How ironic that American has National Days for dishes that are not governed by strict laws in this country. While the label may say Sparkling Wine, most of us do not realize that to the rest of the world Champagne must be made from a particular grape, from a particular part of the world and processed in a particular way. It’s the laws.
In Austria, home to the Wiener Schnitzel, the law requires that the dish be made with veal. In America, there are no such laws or rules or requirements. It might also explain why American Dishes are not well defined. We borrow from everywhere, and make up the traditions as we go along. When I’m classifying a dish, if it doesn’t not have a particular style or use particular ingredients, I say it’s American.
While this recipe is traditional and in keeping with Austrian law, between you and me, I’ve made it before using pork cutlets cut from the tenderloin and pounded thin. As an unsophisticated American cook, it’s pretty darn tasty. That said, there is a creamy tenderness of a Veal Cutlet that cannot be duplicated with any other type of meat.
If you are looking for a less expensive cut or object to the consumption of baby calves, pork or a cheap cube steak is fine by me. If you want to experience a National Dish of Austria, veal is the only way. However you go, please enjoy!
Veal Schnitzel with Parsley Potatoes
3 lbs small Yukon Potatoes
1/4 cup Butter
Handful Italian Parsley
Kosher Salt to taste
Fresh Black Pepper to taste
Peel potatoes, place in a pan and cover with about an inch of water. Bring to a boil over medium-high heat. Reduce heat to medium to maintain boil. Cook until potatoes are just tender but not soft, about 8 minutes.
While potatoes cook, melt butter and set aside. Snip parsley, set aside.
Once potatoes are cooked, drain and return to pan. Drizzle with butter, a kiss of olive oil and the parsley. Season with salt and pepper. Gently toss potatoes, transfer to a serving bowl and keep warm until ready to serve.
2 lb Veal Cutlets
Pinch Kosher Salt
White Pepper to taste
1 tablespoon Butter for frying
1 tablespoon Olive Oil for frying
1/2 cup Flour
1 heaping cup Plain Breadcrumbs
Thinly slice lemon, wrap in plastic and set aside until ready to use.
Lay each veal cutlet between sheets of plastic wrap, and pound with the flat side of a meat mallet as thin as possible without tearing. Season with salt and pepper.
Melt butter with oil in a large non-stick skillet over medium-high heat.
Prepare three pie pans or plates. To the first flour, to the second whisked eggs and the last breadcrumbs. Working quickly with one cutlet at a time dredge in the flour, shake off excess, dip in the egg then roll in breadcrumbs. Immediately fry cutlet until browned and cooked through, about 3 minutes per side.
Transfer cutlet to a paper-towel-lined plate and cover with a large metal bowl inverted to keep warm. Repeat until all the cutlets have been fried. (You can cook more than one at a time, just move quickly to keep the assembly line moving).
Serve Wiener Schnitzel with a slice of lemon and a side of parsley potatoes.