Break out the Keg

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!

WIENER SCHNITZEL WITH LEMON-CAPER BEURRE BLANC

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)

Method

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

Method

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

Method

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)

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