Wiener Schnitzel (Austrian)
Submitted by michelebevevino
Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minThis Austrian Wiener Schnitzel goes beyond the classic breaded-and-fried routine with a few bold moves.
Each veal cutlet gets rubbed with Worcestershire sauce, dry mustard, and grated Parmesan before the flour-egg-breadcrumb treatment. The flavors get tapped gently into the meat so every bite carries that savory punch.
Then there’s the sauce. Tomato puree simmered with celery, onion, garlic, and a single clove gets strained silky smooth, then enriched with cream and a pinch of baking soda to mellow the acidity.
It’s a proper Austrian dinner that rewards every minute of effort.
Chef Tips
- Pound the veal evenly to about 3/8 inch; uneven thickness means some spots overcook while others stay underdone
- Tap the seasonings into the meat gently with the flat side of a tenderizer so they stick without tearing the cutlet
- You can bread the veal up to 2 hours ahead and refrigerate; the coating actually sets better when chilled
- Strain the sauce through a fine mesh sieve and really push the vegetable pulp through for body and flavor
- Use plenty of butter in the pan and don’t crowd it; fry in batches if needed
Ingredients
Directions
- Use meat tenderizing hammer to pound veal to about ⅜ inch Note: Wear an apron, and be prepared for a wide ranging clean-up.
- Lay out fillets on wax paper. Salt and pepper each fillet, brush with Worcestershire sauce, sprinkle with dried mustard and parmesan cheese.
- GENTLY * tap mixture into veal.
- Coat prepared veal pieces in flour. Beat eggs in shallow bowl. Dip floured veal pieces in egg, then coat with bread crumbs. The veal may be stored in fridge for up to 2 hours.
- Combine tomato purée, celery, onion, garlic, salt, pepper, and clove in saucepan and simmer for 15 minutes. Strain through fine mesh sieve, pushing as much vegetable pulp through as possible. Return to saucepan and reheat.
- Sauté veal in frying pan with lots of butter or olive oil, turning Serve on heated platter with parsley garnish.
- Add baking soda to reheated vegetable purée, then combine Move to sauce boat and garnish with chopped parsley. Serve immediately.
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