Ingredients
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For Breading the Veal
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2 lbs Veal
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Salt
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Black Pepper
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16 oz All-Purpose (A.P.) Flour
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1.5 tsp Salt
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½ tsp Freshly Ground Black Pepper
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6 Egg
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4 oz Milk
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1.5 lb Fine Dry Bread Crumbs
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For Panfrying and Serving the Veal Cutlets
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Breaded Veal
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4 oz Clarified Butter
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4 oz Lard
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4 Lemon
Directions
This well-known dish was once a regular on the Viennese table; although still fairly common and prized, it harks back to the glory days of the Austro-Hungarian Empire. Meat is central to the diet of most Austrians, and this is but one example of the many different preparations to satisfy that demand. Although Austria is not included in this chapter, this dish is commonly found in the northern and central regions covered here. Today it is often made with pork instead of veal.
Steps
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1
Done
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For Breading the VealPound the veal cutlets with a meat mallet between two sheets of plastic wrap until they are approximately half as thick as they were to begin with. |
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2
Done
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Season the veal cutlets with salt and pepper, and portion the veal into 4 oz portions if a 16-portion yield is desired. |
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3
Done
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Once the veal has been pounded, seasoned, and portioned, it can be breaded for panfrying using the three-stage breading station. The first station to set up is the fl our station. Combine the A.P. fl our, salt, and freshly ground black pepper in a container wide enough to easily fit the veal cutlets; mix well to combine. |
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4
Done
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For the second station, whisk together the eggs and milk in a mixing bowl, and place the mixture in a suitable container for easy dipping of the cutlets. |
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5
Done
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For the third and last breading station, the fine (make sure they are fine and not coarse passing them through a sifter is a good idea), dry bread crumbs placed in a suitable container. |
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6
Done
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Once the breading station has been set up, the breading process can begin. Take care to ensure that one hand is always used for the wet ingredients and one hand for the dry ingredients, to prevent excessive waste of product (from breading your hand instead of the veal) and to make the process as efficient as possible. |
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7
Done
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Bread all of the veal cutlets using the three-stage method (flour, then egg wash, then bread crumbs), making sure to just coat the surface of the cutlets with each of the stages. Remove excess flour and breading by tapping the veal against the inside of the container and allowing the excess egg wash to drain off before placing it into the bread crumb mixture. Place the cutlets onto a sheet pan or another suitable pan lined with parchment paper (be sure to keep the portions separate to ensure control of the product). |
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8
Done
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Once all of the veal cutlets have been breaded using this method, place them covered in a refrigerator and allow them to chill for at least 30 minutes before proceeding to the next stage. |
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9
Done
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For Panfrying and Serving the Veal CutletsCombine the melted clarified butter and lard. |
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10
Done
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Heat a large sauté pan over a medium flame, and add a few ounces or more of the lard/clarified mixture (should form a coating across the entire pan). |
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11
Done
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Once the fat mixture is hot, add only as many veal cutlets as the pan can handle without cooling (the amount will be determined by the size of the pan), and panfry the cutlets on both sides until they turn a light golden brown (do not let them turn a deep golden brown, or the meat will be dry and overcooked). Remove them from the pan. |
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12
Done
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Repeat steps 2 and 3 until all of the cutlets are cooked, adding more fat as needed to keep the bottom of the pan coated. |
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13
Done
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As soon as the cutlets come out of the pan, they should be served with the lemon garnish for best results. |
