Tuesday, August 26, 2014
Wiener Schnitzel St. Moritz RECIPE...more "Jet Set" dining from the late 70's with back story
Here is an old recipe with adjustments I learned in St Moritz Switzerland, in the late 70's, when I would be repeatedly flown in from London England to prepare dinners for my boss and his friends, after I had served the dinner and cleaned up I was then flown back to London to cook for my Boss's mother in Surrey, until the family returned to England or I was flown out to Kuwait City, or Nice, South Of France.
This can easily be made with fillets of pork or chicken breasts instead of veal, and it is a MUST that the breadcrumbs are fresh and not dried/toasted.
SLOW AND STEADY IS THE ORDER FOR THIS DISH..do not skip a section nor rush the sauteing.
2 pounds veal round steak or fillet cut into1/2 inch thick 6 serving sized pieces ( or 6 small skinless, boneless chicken breasts or pork fillets that have been trimmed)
1/2 cup all purpose/wholewheat flour
1 tsp sea salt
1/2 tsp fine ground black pepper & 1 tsp ground paprika
1 cup shredded hard cheese ( Emmental, Cheddar, Gouda & etc.)
2 large eggs beaten
3 tbsp milk
2 cups fine breadcrumbs ( tear the sliced bread and crusts then process until fine fresh crumbs)
1 stick butter ( 4ozs)
4 tbsp neutral oil ( grape seed, sunflower)
Using a rolling pin/meat mallet, and wax paper, beat the meat portions one at a time until they are 1/4 inch thick and set aside, with layers of fresh wax paper between them. After flattening out allow them to rest in a fridge for 1 hour min..
In a Medium bowl mix the flour, salt and pepper,
In a deep dish mix the milk and eggs
In another bowl, deep plate mix the breadcrumbs and cheese
Using hands, dip the meat in the flour mix, and pat well to remove excess. (this process is best done one at a time to ensure complete coverage)
Then dip into the egg mix, and remove excess before placing int he crumb mix and patting to cover well.
Shake off excess and set aside for 30 mins in fridge.
Heat the 1/3 butter and 1/3 oil in a heavy skillet and fry in batches of 2, over medium heat for 15- 20 mins each side, until golden brown.
Remove and clean out pan as the cheese will melt and can burn the oil), repeat process for remaining 4 portions, keeping cooked portions warm in a 250F oven.
Serve hot with lemon wedges and mashed potatoes or a big salad.
This is a wonderful dish, and well worth flying across the world to create it.