Wiener Schnitzel with Potato Salad and Cucumber Salad
By: Sarah Chappell
Published: Wednesday, June 15, 2011 - 7:31am

Ingredients




3 pounds Natural Grass Fed Veal Top Round
7 ounces Flour
4 Eggs
7 ounces Breadcrumbs
Oil to Fry
Salt
Lemon
Lingonberry Jam
1 1/2 pounds Austrian Crescent Potatoes or Fingerling Potatoes
3 Shallots
1 bunch Scallions
3 cups Canola Oil
1 cup Champagne Vinegar
Mustard
Salt
White Pepper
4 Hot House Cucumbers
3 ounces Sour Cream
Salt
1 tablespoon Champagne Vinegar
2 Shallots
1/2 bunch Dill
White Pepper

Preparation

1 Schnitzel: Slice veal top round against the grain into 80 gram pieces. 2 Pound until 2/8 of an inch think  (pounding will allow it to cook evenly, tenderize the meat and make it soufflé nicer). 3 Heat oil till 350 F and crisp under constant movement for 60 seconds. 4 Pat dry and serve. 5 Potato Salad: Boil potatoes until soft but not too tender. 6 Blend champagne vinegar, luke warm water, salt, white pepper and canola oil until it emulsifies. 7 Slice peeled and hot potatoes into the dressing, (warm starch from the potatoes will help further emulsify the potato salad). 8 Add small diced scallions and shallots to the salad, season to personal flavor with mustard, salt and vinegar. 9 Cucumber Salad: Peel the cucumber and slice on a mandolin into a 6 inch long thin spaghetti shape (do not slice the seed core of the cucumber). 10  Sprinkle with salt to dewater the cucumber and press out all excess water.  11 Marinate with the sour cream, champagne vinegar, shallots, dill and white pepper. 12 To plate, roll it up with fork or tweezers.

About


This recipe comes from the New York City restaurant Edi and the Wolf.