Recipe courtesy of Tim Wiechmann
Wiener Schnitzel with Lemon-Lime Brown Butter, Paprika and Fried Eggs
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1139
- Total Fat
- 79
- Saturated Fat
- 17
- Carbohydrates
- 74
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 36
- Cholesterol
- 379
- Sodium
- 1129
- Total: 45 min
- Active: 45 min
Ingredients
2 dried soft pretzels, cut into pieces
1/2 loaf challah, cut into pieces
1/2 loaf brioche, cut into pieces
6 veal cutlets, pounded thin
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
8 large eggs
Canola oil, for searing
6 tablespoons unsalted butter
1/2 cup caper berries, chopped
1/2 cup white Spanish anchovies, chopped
1 bunch flat-leaf parsley leaves, chopped
2 limes, juiced
2 lemons, juiced
1 tablespoon smoked Hungarian sweet paprika
Directions
- Add the pretzels, challah and brioche to a food processor and pulse until very fine breadcrumbs form. Season the veal with salt and pepper. Put the flour and breadcrumbs in separate shallow bowls. Whisk together 2 of the eggs in a third bowl. Dip each cutlet in the flour, then the eggs and finally the breadcrumbs, making sure both sides are completely coated.
- Heat the oil in a large cast-iron pan and sear the veal, one or two at a time, until they begin to brown around the edges, around 2 minutes. Flip and add a generous tablespoon of butter per veal cutlet. When the butter begins to brown, add some of the caper berries, anchovies and parsley. Cook the meat until it's almost completely done and crispy on the outside. Remove the pan from the flame and sprinkle with the lime and lemon juice. This will stop the cooking of the meat.
- In a nonstick pan, fry the eggs sunny-side up and place one on top of each schnitzel. Sprinkle the paprika through a sieve on each before serving.