Recipe

Viener Schnitzel With Parsley Potatoes Recipe


Viener Schnitzel With Parsley Potatoes Recipe Midgelet / All my dishes
6 months ago
Simply, elegant and delcious with veal and fingerling potatoes and parsley
Prep:20m Cook:5m Servings:1

Midgelet

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Ingredients
  • 1 Veal Cutlet
  • 2 oz Flour
  • 2 oz Eggs
  • 2 oz Plain Breadcrumbs
  • 4 oz Fingerling Potatoes
  • Quarter Bunch of Parsley
  • Corn Oil for frying
  • 2 Tablespoons butter
  • Salt to taste
  • Lingonberry (can be purchased at gourmet grocers or markets)

Directions
  1. Pound the meat very thin and salt both sides.
  2. Create an assembly line with 3 plates of the following: first plate fill with flour, second eggs - salt again, third breadcrumbs.
  3. Coat the veal in each of the three plates in order.
  4. Boil the potatoes until tender and cut them in wedges after cooking.
  5. Chop parsley very fine.
  6. Heat oil in a frying pan (The oil needs to get extremely hot and there must be a lot of oil in the pan - the meat should be swimming in it!)
  7. When the oil is very hot, place the meat in the pan.
  8. Move the pan back and forth so that the oil makes waves (this makes the crust on the veal rise and creates the renowned texture).
  9. In the mean time take another pan and melt 1 tablespoon of butter - when the butter is melted add the parsley.
  10. When the meat is fully expanded and the crust is “blown up” it is ready.
  11. Add a piece of butter in it to get a rich butter flavor.
  12. Drain the meat on a paper towel.
  13. Add the potatoes to the second pan and sauté, stir until potatoes are coated in parsley.
  14. Place Lingonberries on a plate and add the veal and potatoes.

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Comments

momo_55grandma 6 months ago said:
A definite must try thanks high5

chefmeow 6 months ago said:
This sounds fantastic. Great post and a very high 5.

maywest 4 months, 3 weeks ago said:
A new twist to my favorite clasic thanks and such a good one too.


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No. of ratings: 6
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