Wienerschnitzle Ala Wolfgang Puck Recipes

Steps:

• Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.
• Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.
• Fry eggs and top each cutlet with an egg. Top with 1or 2 anchovy fillets and sprinkle with capers, to taste.

Steps:

• Preheat oil to 375 degrees F. in a heavy, deep saucepan.
• Beat eggs with 2 T water to make an egg wash.
• To prepare Wienerschnitzle:.
• Pound out the cutlets if necessary.
• Season the veal cutlets with salt and pepper.
• Score the coat the veal cutlets with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.
• Dredge in flour. Dip in egg wash. Coat with crushed panko crumbs. *You may need more flour and panko crumbs.
• Deep fry about 2-3 minutes PER SIDE, or until golden brown and cooked through. Transfer to paper towels to drain. Replenish oil as necessary.
• My notes:.
• Panko (Japanese) bread crumbs can be found in the Asian aisle/ market to often times with "regular" bread crumbs. I highly recommend using panko. They are lighter & much crunchier than standard bread crumbs. To crush, pour them in the food processor and give a quick whirl or in a ziploc bag and run over them with a rolling pin.
• I would recommend slicing each cutlet in half to ease in cooking.
• The cutlets should be sliced very thinly. If not you may have to use a meat mallet to tenderize and pound flatter.
• I serve with basmati rice, lemon wedges and recipe#390832.

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Steps:

• Sift the breadcrumbs through a fine-mesh strainer into a large mixing bowl, and set aside. (Save the coarse crumbs in the strainer for another use.) In another large bowl, add the eggs and whisk to combine. In the third bowl, add the flour. In a large, heavy-bottomed pot set over high heat, add enough vegetable oil to reach a depth of 1 to 1½ inches. Clip a thermometer onto the pot and bring oil to 380 degrees F. Meanwhile, prepare the cutlets.
• Lightly oil one side of two freezer bags. Optional: Trim the veal cutlets to your desired size (Chef Ban uses pieces about 4 inches long). Place a cutlet between the oiled sides of the bags, then use the bottom of a heavy skillet (or a meat tenderizer) to pound the cutlets until they are of a uniform thickness, about ⅛ inch. Set flattened cutlet aside and repeat with remaining cutlets.
• Place the cutlets, evenly spaced, on a wire rack fitted into a rimmed baking sheet. Season with salt and pepper on both sides. Coat first cutlet completely with flour; tap off excess flour. Next, dip the cutlet in the egg; gently wipe off excess egg. Finally, cover the cutlet with breadcrumbs until evenly and completely coated; gently shake off the excess breadcrumbs. Return cutlet to the wire rack, then repeat with remaining cutlets.
• Prepare another wire rack fitted into a rimmed baking sheet for the finished schnitzels. When the oil is at 380 degrees F, gently submerge the first cutlet in the oil. About 30 seconds later, when it floats to the surface, use a ladle to carefully and continually baste the top of the schnitzel with hot oil until the crust is golden and puffs up, about 3 minutes. (This basting action helps create a pocket of air between the meat and the crust-the hallmark of a good schnitzel.) After 3 minutes, flip and baste again, 2-3 more minutes. (Adjust heat as needed to keep temperature at 380 degrees F.) After a total of 5-6 minutes of cooking, schnitzel should be puffed and golden brown on both sides. Use a strainer to remove schnitzel and transfer to clean wire rack or a baking sheet lined with paper towels. Make sure the oil is at 380 degrees F before cooking the next cutlet. Repeat with remaining cutlets.
• Plate the Wiener schnitzel gently to avoid breaking the crust. Garnish with lemon wedges and a few leaves of parsley. Serve immediately.

Steps:

• In large skillet over medium heat heat olive oil and saute onions until translucent (about 8 minutes).
• Add mushrooms and garlic and cook (medium high heat) 3-5 minutes.
• Stir in cream, oregano, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer about 5 minutes. Transfer to large bowl and let cool.
• Mix beef, pork and veal; stir in egg and mix well. Add cream mixture and combine well. It will look a bit too liquid, but it is just fine.
• Position 9" x 5" x 2 1/2" loaf pan with short side facing you. Line bottom and sides of pan with bacon, placing them parallel to the short end, slightly overlaping each other (their ends will hang over the edge).
• Put meat mixture in pan and smooth top. Fold bacon striips over the meat, enclosing it completely.
• Place loaf pan in the center of a roasting pan. Fill roasting pan half way up with boiling water. Cover both pans with aluminum paper.
• Carefully place pans in middle shelf of hot oven (400 F) and bake 1 hour. Remove foil and bake until instant thermometer inserted in center of meatloaf registers 165 F (about 30 minutes more). (at this stage I unmold the meatloaf and bake it uncovered, because I like crispy bacon.).
• Remove pan of meatloaf from oven and let rest 10 minutes. Pour juices from pan into sauceboat.
• Cut loaf into 8 slices, taking care to cut bacon completely. Drizzle with pan juices.

Steps:

• In a bowl, mix together the ingredients except for the ribs. Place the ribs in a container large enough to hold them, one slab on top of another, and pour the marinade over the meat. Cover and let it marinate in the refrigerator overnight.
• Preheat the oven to 300°F and pour half the marinade in a baking pan. Add the ribs and bake turning frequently for the next 2 hours or until the meat is tender.
• Under a preheated broiler or on a wood fired grill, glaze ribs for 3-4 minutes per side. Watch carefully to avoid burning.
• Remove ribs and cut each side into individual pieces. Arrange overlapping on plates or on a platter and spoon the warm marinade over the meat.

Steps:

• On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
• Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
• Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
• In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce.
• For the ginger sauce - in a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.

Steps:

• Ladyfingers:
• Preheat oven to 350 degrees F.
• Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
• In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks.
• Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture.
• Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray.
• Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed.
• This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
• Mascarpone Cream:
• In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon).
• Remove from the double-boiler and cool mixture over ice bath, until room temperature.
• Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated.
• Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
• Espresso Syrup:
• Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
• Assembly:
• Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions.
• To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger.
• Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate.
• Cover mold and refrigerate at least 2 hours before serving.