Perfect Friday night feast. Serve with Spaetzle or home fries. The beurre blanc sauce is a little tricky but so much better than the lemon I usually have with it. You will want to devourer the braised red cabbage!
Yield: 6 Portions
Veal cutlets, 3 oz. each 12
Salt 3/4 tsp
Ground black pepper 1/4 tsp
All-purpose flour 3/4 cup as needed
Egg wash 1/2 cup as needed
(equal parts beaten eggs and milk)
Breadcrumbs 2 cups as needed
Vegetable oil 1 3/4 cup as needed
Butter 4 tbsp
Flat-leaf parsley, chopped 4 Tbsp
Lemon wedges 6
Lemon-Caper Beurre Blanc (recipe follows)
1. Pound each portion of veal between sheets of parchment or plastic wrap to a thickness of 14-inch.
2. Blot the veal dry. Season each piece with salt and pepper. Use the standard breading procedure to bread each cutlet: dredge (coat) the veal in flour (shake off any excess), dip in egg wash, and dredge in breadcrumbs.
3. Heat about l/2-inch of oil in a large skillet to about 350 over medium heat. Working in batches, add the breaded veal to the hot oil and pan fry on the first side until golden brown and crisp, about 2 minutes. Turn once and finish pan frying on the second side until it reaches an internal temperature of 160 , about 1 or 2 minutes more.
4. Drain on paper towels or on a wire rack set over a baking sheet.
5. When ready to serve, heat the butter in a large skillet until it sizzles, about 2 minutes.
Add the pan-fried veal to the hot butter and turn to coat on both sides.
6. Garnish with chopped parsley.
7. Serve the schnitzel on a heated platter
LEMON-CAPER BEURRE BLANC
Yield: 2 Cups
Heavy cream 1 cup
Shallots, minced 1 Tbsp
Black peppercorns 3-4 (just a few)
Dry white wine 1/2 cup
Lemon juice 1/2 cup
Butter, cold, cubed 3/4 cup
Salt to taste
Round white pepper to taste
Lemon zest, gr ted or minced 1 Tbsp
Capers, drained, rinsed 3-4 Tbsp
1. In a small saucepan set over medium heat, bring the heavy cream to a simmer and reduce by half.
2. Combine the shallots, peppercorns, wine, and 2 tablespoons lemon juice in a separate saucepan. Reduce over medium-high heat until nearly dry.
3. Add the reduced heavy cream and simmer the sauce for 2 to 3 minutes to reduce slightly.
4. Over very low or no heat, add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction. (Do not boil the sauce as it will separate.)
Continue adding butter until the full amount has been incorporated.
5. Season to taste with salt and pepper.
6. Finish the sauce by adding the remaining lemon juice, lemon zest,
BRAISED RED CABBAGE
Yield: 6 – 8 Portions
Bacon, rind removed, medium dice 1/4 lb
Onions, sliced Vs-inch 1 1/2 cups
Fuji apple, peeled, sliced 1
Red cabbage, peeled, cored and finely shredded 2 lb
Red wine 1/3 cup
Red wine vinegar 1/3 cup
Brown sugar 1/3 cup
Red currant jelly 2 1/4 Tbsp.
Sachet (tie the spices into a cheesecloth bag) Juniper berries 2 ea., Clove 1 ea., Bay leaf 1 ea., Cinnamon stick 1/2 ea.
Salt to taste
Ground black pepper
1. In a medium-size heavy bottomed pot, cook the bacon over medium heat to render the fat and crisp the meat.
2. Add the onions and cook until translucent, about 5 minutes.
3. Add the apples, cabbage, wine, vinegar, sugar, jelly, and sachet. Season With salt and pepper. Bring the mixture to a simmer then reduce the heat to low. Cover and braise for 45minutes to 1 hour.
4. Adjust the seasonings with salt and pepper to taste. Serve on a heated platter.
Note: If necessary, you can bind the red cabbage with a cornstarch slurry. (cornstarch and water to help thicken)