Posts Tagged With: veal

Wiener Schnitzel

Austrian Entree

WIENER SCHNITZEL

INGREDIENTSWienerSchnitzel-

4 6-ounce veal cutlets
1 teaspoon pepper
1 teaspoon salt
2 eggs
1¾ cups flour
12 ounces lard or butter
1⅓ cups breadcrumbs
1 lemon

SPECIAL UTENSIL

kitchen mallet
3 mixing bowls

PREPARATION

Chill veal cutlets in ice water. This keeps the cutlets’ juice inside when immersed in the hot lard. Use kitchen mallet to pound veal cutlets until they are ¼” thick. Put cutlets, pepper, and salt on platel. Turn veal in bowl until well coated with pepper and salt. Add eggs to first mixing bowl. Beat eggs with whisk. Add flour to second mixing bowl. Add breadcrumbs to third mixing bowl.

Dip veal cutlet into bowl with flour. Coat cutlet with flour. Dip cutlet in bowl with eggs. Coat cutlet with eggs. Dip cutlet in bowl with breadcrumbs. Dredge cutlet through bowl of bread crumbs. Repeat for each veal cutlet.

Add ¼th of the lard, 3 ounces, at a time to pan. Melt lard using medium heat. Add coated veal cutlet, Wiener schniztel, to pan. Sauté each side using medium heat for 2-to-4 minutes or until golden brown. Remove schnitzel to plate. Gently press both sides of schnitzel with paper towel. Repeat for each coated veal cutlet. Cut lemon into 4 slices. Top each schnitzel with lemon slice.

TIDBITS

1) Belgium produces more types of bricks than any other nation. Austria doesn’t make nearly as many bricks. This might be because a legendary Austrian bricklayer murdered his seven wives.

2) The Weiner schnitzel is not a brick, it is a tasty entree and by Austrian law, Weiner schnitzels must be made with veal (Notice the neat segue?)

3) In 1987, Austria, in an attempt to catch Belgium, established the National Brick Variety Research Center. It has not done well;, attracting Austria’s best minds away from culinary enforcement has been difficult.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Advertisements
Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , | Leave a comment

Potato Croquettes

Worldwide Entree

POTATO CROQUETTES

INGREDIENTSPotatoCroq-

4 cups mashed potatoes
1 cup flour
1/2 tablespoon parsley
1 tablespoon imitation bacon bits
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 cup Parmesan cheese (or Romano)
2 eggs
1 cup bread crumbs
1/2 cup vegetable oil

makes about 20 1″ x 3″ croquettes

SPECIAL ITEM

electric skillet

PREPARATION

Add mashed potatoes, flour, parsley, bacon bits, pepper, salt, and Parmesan cheese. Mix with hands. Shape mixture into 1″ by 3″ logs. Dip logs in eggs, then roll logs in bread crumbs.

Add oil to skillet and heat to 375 degrees. Add logs to skillet. Fry at 375 degrees for 5 minutes or until logs are golden brown on all sides. Turn frequently. (Be careful of hot oil.) You most likely will need to cook in batches. Drain croquettes on paper towels.

TIDBITS

1) The croquette is truly a worldwide dish, with countries everywhere adding different ingredients such as potatoes, bacon bits, beef, chicken, lamb, crab meat, shrimp, nutmeg, tomato sauce, curry, tuna, veal, rice, kidneys, peanut satay sauce, cabbage, sauerkraut, pork, piri-piri sauce, cod, salmon, mackerel, Parmesan cheese, Romano cheese, and eggs.

2) About half the people you talk to about croquettes will mention croquet, that game played with mallets and balls on lawns. Half won’t. Don’t let it worry you. It’s all programmed into our genes. When humanity spilled out of Africa millennia ago, the people who turned left developed the need to talk about croquet whenever croquettes are mentioned. Those who turned right never did.

3) Debate rages at the United Nations over croquettes. Many believe we should strive for one global croquette and be as one. Others claim croquette diversity enriches our lives. A third group eats all the croquettes while the first two factions argue.
cover

My cookbook, Eat Me: 169 Fun Recipes From All Over the World, is available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , | Leave a comment

Create a free website or blog at WordPress.com.

%d bloggers like this: