Wiener Schnitzel
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
43
Spice
37
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tbsp
Clover Honey2 tbsps
Dill (finely chopped fresh)1 tbsp
Mint (finely chopped fresh)450 g
Potatoes (fingerling)1 cup
Canola Oil1 cup
Apple Cider Vinegar1 tbsp
Sugar1 cup
Cornichon (finely diced)2 cups
Juice (fresh beet)2 cups
Breadcrumbs (fresh)1 cup
All-Purpose Flour7 large
Egg4 tbsps
Unsalted ButterDirections:
1
For the lemon sauce: Heat a nonstick pan over high heat, place the lemon halves in the pan cut-sides down and cook until golden brown, about 2 minutes
2
Remove and let cool slightly
3
Whisk together the honey, mustard and horseradish in a medium bowl, squeeze in the juice from the seared lemon and add the dill, mint and salt and pepper to taste
4
Let sit at room temperature for at least 30 minutes to allow the flavors to meld
5
For the potato salad: Cover the potatoes with cold, salted water and bring to a boil
6
Lower to a simmer and continue to cook until the potatoes are fork-tender, 12 to 15 minutes
7
Drain and slice the potatoes into 1/4-inch-thick rounds
8
Heat the oil in a large saute pan over medium heat
9
Add the bacon and cook until golden brown and slightly crisp, about 8 minutes
10
Remove the bacon with a slotted spoon to a plate lined with paper towels
11
Add the shallots to the pan and cook until soft
12
Add the vinegar and sugar and cook until the sugar is dissolved
13
Remove from the heat, whisk in the mustard, add the potatoes and cornichon and gently mix until combined
14
Transfer to a platter and top with the crisp bacon
15
For the beet reduction: Bring the beet juice to a boil in a small nonreactive pan over high heat
16
Cook until thickened and reduced to about 1/2 cup, about 12 minutes
17
Add the honey and season with the salt and pepper
18
Let cool slightly
19
For the wiener schnitzel: Preheat the oven to 300 degrees F
20
Spread the breadcrumbs out on a baking sheet and bake until pale and dried, about 12 minutes
21
Increase the oven temperature to 350 degrees F
22
Set 2 baking racks on 2 baking sheets
23
Put the flour in a baking dish and season with salt and pepper
24
Put 3 of the eggs in another baking dish with a few tablespoons of water, whisk until smooth and season with salt and pepper
25
Put the breadcrumbs in a third baking dish and season with salt and pepper
26
Season the veal on both sides with salt and pepper
27
Dredge in the flour and tap off the excess
28
Dredge in the eggs, letting the excess run off
29
Dredge in the breadcrumbs and tap off the excess
30
Place on one of the baking racks
31
Heat the oil in a large saute pan over medium heat until it begins to shimmer
32
Cook the veal, one cutlet at a time, until golden brown, about 4 minutes on each side
33
Place on the second baking rack and finish cooking in the oven for 5 minutes
34
Melt the butter over medium heat in a 12-inch straight-sided skillet
35
Crack the remaining 4 eggs into the pan, season the tops with salt and pepper and cook until the whites are set and the yolks are slightly firm, about 2 minutes
36
Gently flip and continue cooking until the other side is just slightly set, about 30 seconds
37
To serve: Divide the wiener schnitzel among large plates, drizzle with the lemon sauce, top each with a fried egg and drizzle with the beet reduction
38
Serve the potato salad on the side