Veal Schnitzel
My favourite travel and culture programme on telly has a new segment this year in which someone -sometimes, but not necessarily, a chef- cooks a traditional dish of their country. Watching a Swede make kanelbullar inspired me to bake thisCardamom and Cinnamon Kings’ Crown. And when this Austrian lady made Schnitzel, I knew it wouldn’t be too long before I tried my hand at them. Maybe it’s because we watched a documentary on Sissi last week -and also because the veal was not too pricey at the store- but my Veal Schnitzel ended up being the main course of Jules’ Birthday Lunch. It was like we were back in Vienna (which we both miss fondly and want to return to!)
Ingredients (serves 2):
150 grams/5.30 ounces unsalted butter
4 heaped tablespoons plain flour
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
2 large eggs
1 cup Breadcrumbs
1 teaspoon dried thyme
2 veal leg steaks (about 300 grams/10.5 ounces in total)
First, clarify butter. In a small saucepan over a low flame melt butter. When the butter melts, there will be foam at the top. Gently remove it with a spoon. Then, white solids will drop at the bottom of the saucepan, leaving a layer of pure yellow fat. That’s the clarified butter (or ghee): you can heat it at a higher temperature than butter, without it burning. Scoop clarified butter into a large skillet. Set aside.
Spoon flour into a shallow plate. Stir in salt and pepper; set aside.
Break the eggs into another, and beat them lightly; set aside.
Finally, spoon Breadcrumbs and dried thyme into a third; give a stir. Set aside.
Place a veal leg steak between two sheets of cling film, and beat with a rolling pin to flatten and tenderise. Proceed likewise with second veal steak.
Heat clarified butter into the skillet over medium-high heat.
Then, dredge veal steaks in seasoned flour, shaking off excess flour. Dip both veal steaks into beaten eggs and coat in breadcrumbs before placing into the skillet. Cook, in the foaming butter about 4 or 5 minutes on each side, until beatifully golden and crispy.
Serve Veal Schnitzel hot, with a warm potato salad and light Applesauce.
