Grandmas Secret Wiener Schnitzel Recipes

Steps:

• For the lemon sauce: Heat a nonstick pan over high heat, place the lemon halves in the pan cut-sides down and cook until golden brown, about 2 minutes. Remove and let cool slightly.
• Whisk together the honey, mustard and horseradish in a medium bowl, squeeze in the juice from the seared lemon and add the dill, mint and salt and pepper to taste. Let sit at room temperature for at least 30 minutes to allow the flavors to meld.
• For the potato salad: Cover the potatoes with cold, salted water and bring to a boil. Lower to a simmer and continue to cook until the potatoes are fork-tender, 12 to 15 minutes. Drain and slice the potatoes into 1/4-inch-thick rounds.
• Heat the oil in a large saute pan over medium heat. Add the bacon and cook until golden brown and slightly crisp, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
• Add the shallots to the pan and cook until soft. Add the vinegar and sugar and cook until the sugar is dissolved. Remove from the heat, whisk in the mustard, add the potatoes and cornichon and gently mix until combined. Transfer to a platter and top with the crisp bacon.
• For the beet reduction: Bring the beet juice to a boil in a small nonreactive pan over high heat. Cook until thickened and reduced to about 1/2 cup, about 12 minutes. Add the honey and season with the salt and pepper. Let cool slightly.
• For the wiener schnitzel: Preheat the oven to 300 degrees F.
• Spread the breadcrumbs out on a baking sheet and bake until pale and dried, about 12 minutes.
• Increase the oven temperature to 350 degrees F. Set 2 baking racks on 2 baking sheets.
• Put the flour in a baking dish and season with salt and pepper. Put 3 of the eggs in another baking dish with a few tablespoons of water, whisk until smooth and season with salt and pepper. Put the breadcrumbs in a third baking dish and season with salt and pepper.
• Season the veal on both sides with salt and pepper. Dredge in the flour and tap off the excess. Dredge in the eggs, letting the excess run off. Dredge in the breadcrumbs and tap off the excess. Place on one of the baking racks.
• Heat the oil in a large saute pan over medium heat until it begins to shimmer. Cook the veal, one cutlet at a time, until golden brown, about 4 minutes on each side. Place on the second baking rack and finish cooking in the oven for 5 minutes.
• Melt the butter over medium heat in a 12-inch straight-sided skillet. Crack the remaining 4 eggs into the pan, season the tops with salt and pepper and cook until the whites are set and the yolks are slightly firm, about 2 minutes. Gently flip and continue cooking until the other side is just slightly set, about 30 seconds.
• To serve: Divide the wiener schnitzel among large plates, drizzle with the lemon sauce, top each with a fried egg and drizzle with the beet reduction. Serve the potato salad on the side.

Steps:

• Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
• Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

Steps:

• Slice pork into eight 1"-thick pieces.
• Pound each piece with a meat mallet to about 1/4" thickness.
• Season with salt and pepper.
• Place flour, eggs, and bread crumbs into three separate shallow dishes.
• Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
• Place breaded pork on a baking sheet or plate.
• Heat oil and 3 T. butter in a large saute pan over medium-high heat.
• Saute pork until golden brown, 2-3 minutes on each side.
• Remove from pan and keep warm in a 200° oven.
• Deglaze pan with wine; add lemon juice and simmer 3 minutes.
• Add heavy cream and simmer until reduced by half, about 1 minute.
• Off heat, whisk in butter 2 T. at a time.
• Stir in parsley; spoon sauce over medallions.
• Serve with lemon wedges.

Steps:

• Pound meat until it is less than 1/4 inch thick.
• Into a large skillet, pour oil approximately 1/4-inch deep; heat until oil bubbles when you drop in a pinch of breadcrumbs.
• Beat egg, add:.
• 1 teaspoons lemon juice.
• Add parsley to breadcrumbs.
• Dredge meat in egg, then breadcrumb mixture; fry until golden brown on each side.
• Sprinkle with remaining lemon juice.

Steps:

• Pound cutlets thin between 2 sheets of waxed paper.
• Place flour in one dish, beaten egg in another, and bread crumbs in another. Salt and pepper each dish.
• Dip cutlets in to each dish in order: Flour, egg, then bread crumbs.
• Be sure the bread crumb coating is thin, but thoroughly covers the cutlet.
• Refrigerate cutlets for approximately 1 hour on a waxed paper covered platter.
• Melt 4 tsps. butter in a large skillet. Brown cutlets quickly on each side until golden brown and set aside.
• Melt remaining 2 tablespoons of butter and squeeze the lemon juice in to the butter.
• Stir mixture and pour over cutlets before serving.

Steps:

• Sprinkle veal with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat veal with flour, then dip in eggs and coat with crumbs., In a large skillet over medium heat, cook veal in butter for 2-3 minutes on each side or until no longer pink. Serve with lemon.