Wiener Schnitzel (Austrian)
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
veal cutlets
loin cut |
*
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 2 | tablespoons |
prepared mustard
dried |
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
black pepper
|
|
| 2 | large |
eggs
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | cup |
bread crumbs
|
|
| 2 | tablespoons |
parsley leaves
|
|
| 1 | cup |
tomato purée (passata)
|
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | each |
celery stalks
|
|
| 5 | slices |
onions
|
*
|
| 1 | each |
cloves, ground
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | each |
garlic bulb
|
* |
| 1 | teaspoon |
parsley leaves
chopped |
|
| ¼ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
veal cutlets
loin cut |
*
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 3E+1 | ml |
prepared mustard
dried |
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
salt
|
|
| 15 | ml |
black pepper
|
|
| 2 | large |
eggs
|
|
| 1 | each |
bay leaves
|
*
|
| 237 | ml |
bread crumbs
|
|
| 3E+1 | ml |
parsley leaves
|
|
| 237 | ml |
tomato purée (passata)
|
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | each |
celery stalks
|
|
| 5 | slices |
onions
|
*
|
| 1 | each |
cloves, ground
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 237 | ml |
light cream (half&half)
|
|
| 1 | each |
garlic bulb
|
* |
| 5 | ml |
parsley leaves
chopped |
|
| 1.3 | ml |
baking soda
|
|
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.
