Join the Brown Butter Craze with Brown Butter Wiener Schnitzel
Gourmet Magazine put brown butter on my radar this month with their tantalizing recipes for brown butter pound cake and brown butter scrambled eggs. So when my Vermont friends Zachary and Clark sent me their recipe for Wiener Schnitzel made with brown butter, I couldn't resist.
"Wiener Schnitzel," they insist, "is one of those simple, yet subtle creations. Once you figure it out, it will become a standard in your home." Here are their tips:
1. First, let's deal with any lingering discomfort you might have about serving veal. Our butcher had beautiful veal from a local farm famous for its cow's milk cheese. We could be assured that the calves were raised humanely. The bonus was that the meat was of superb quality, succulent and tender, as veal should be.
2. The flavorings for wiener schnitzel are only two: butter and lemon. So make sure you use the best quality of both.
3. You can serve schnitzel with any accompaniment you like, but our favorite is the plainest of green salads--fresh, tender lettuces dressed only in a bit of olive oil, lemon juice, salt, and freshly ground pepper.
4. Our recipe adds two twists to the classic version. First, we brown the butter in the saute pan and then squeeze the lemon into that, deglazing all the delicious caramelized bits and creating an instant brown butter-lemon sauce for the veal. Also, we add a pinch of truffle salt at the table. The combination of truffle and brown butter is irresistible and adds a final elegant touch to what is an easy, weeknight meal.
WIENER SCHNITZEL
Ingredients:
10 tablespoons unsalted butter
4 4-oz. pieces veal, pounded to ¼” thick
Kosher salt
Freshly ground pepper
1 cup flour
2 eggs
2 cup fresh bread crumbs
8 tablespoons canola oil
1 lemon
Truffle salt (optional)
Directions:
1. Preheat oven to 200 degrees F. Warm large plate or pan.Clarify butter—melt butter over medium heat, skimming foam as it appears. Cook until foam subsides, 2-3 minutes; set aside.
2. Mix eggs with a dash of water. Put flour, eggs, and crumbs in separate dishes. Season veal very lightly with salt and pepper.
3. Dredge veal in flour, then egg, then crumbs, covering both sides well. Place on rack for 15 minutes to allow coating to set.
4. Heat half of oil and clarified butter in largest saute pan over medium-high heat until hot but not smoking. Saute veal about 1 minute per side; remove to heated plate in oven to keep warm; repeat with remaining veal, adding more butter and oil as needed.
5. Deglaze pan with juice of lemon and remaining clarified butter; scrape up brown bits and allow butter to brown. Serve on hot plates and garnish with fresh green salad, brown butter-lemon sauce, and dash of truffle salt.
Serves 4.
--Tracy Schneider
Speed dating London on October 23, 2009 at 03:55 AM
Thanks for posting such delicious dish's recipe. I am gonna cook it tonight and gonna get appreciation.