Archive for November, 2008
Food Photos From My Restaurants
Girls Gone Food
Olaf’s Schnitzel Stack - Serves 4
I’d had a long flight to Europe, my Oma had this dish ready and waiting for me. I’ll never forget what a wonderful welcome that was. If you ever find yourself dining at my Oma’s, don’t leave anything on your plate or else!
We serve this dish with Lemon Caper Relish, and Potato Brats. This is one of the most popular entrees on the menu at Ten Restaurant & Wine Bar.
8 - 3 oz. (85 g) veal scaloppini - Salt and pepper to taste
½ cup/120 ml flour
½ cup/120 ml 35% cream
2 large eggs
½ cup/120 ml 35% cream, whipped
3 - 4 cups/720-960 ml dry bread crumbs
½ cup/120 ml unsalted butter - Vegetable oil for frying
Season the veal cutlets with salt and pepper. Get three flat bowls. In the first bowl, put the flour. In the second bowl, whisk the liquid cream with the eggs and fold in the whipped cream. In the third bowl put the bread crumbs. Dredge each piece of veal in the flour, pat off any excess, and dip into the cream mixture. Press into the bread crumbs on both sides. Chill the breaded meat for 30 minutes. Heat a deep frying pan with the butter and oil to medium high and pan-fry the cutlets until golden brown. Remove onto a paper towel and pat off any excess cooking oil.
Presentation: To present this dish, stack two pieces of veal, one on top of each other, to one side of each plate and top with a large spoonful of Lemon Caper Relish. Put the Potato Brats on the other side of the plate.
Olaf’s Tip: By using whipped cream, along with the regular cream, you will get a much crispier coating. You could substitute the veal with pork or chicken.: To present this dish, stack two pieces of veal, one on top of each other, to one side of each plate and top with a large spoonful of Lemon Caper Relish. Put the Potato Brats on the other side of the plate.