I love this classic dish. Wiener Schnitzel. I learned to make it in Switzerland, but Ruth Reich’s version is the best I have tried. I admire Ruth, as I do Julia. She was the NY Times food critic, is Editor of Gourmet, and wrote my favorite foodie book, Tender at the Bone.
Marilyn Johnson loaned me her cat-eared, coffee and wine stained copy, knowing I would devour it. She held my kitten as ransom. This is only one of Ruth’s recipes. The stories are the heart of her tender book.
Wiener Schnitzel was her father’s favorite dish, It was my Dad’s top taste too. He took me to the old German rathskellers in New York City to enjoy it when I was a young girl. Thoughts of Luchow’s brings a tear to my eye and a smile on my face.
This recipe seems long, yet is quick and easy once you have the ingredients organized. Serve with a fresh green veggie, rice, pasta or your favorite potato. We love veal with sauteed baby spinach. A light red wine or Riesling will work well, but a big mug of German beer is the best!
1-1/2 pounds veal cutlet
1/2 cup flour
1 egg, beaten
1 cup finely ground bread crumbs
salt and pepper
6 tablespoons butter
Pound each cutlet between two pieces of waxed paper.
Place flour in a large flat dish or plate.
Place beaten egg in another dish.
Place bread crumbs in a third dish.
Season all dishes with salt and pepper to taste.
Dredge cutlets in flour.
Dip into beaten egg.
Dip into crumbs until coated thinly and thoroughly.
Place on wax paper covered plate and refrigerate for at least one hour.
Melt 4 tablespoons butter in large skillet. When sizzling, brown cutlets quickly on each side until golden.
Remove to platter.
Melt remaining two tablespoons butter in same pan. Squeeze lemon juice into butter, stir, and pour over hot cutlets.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”