Oskar Werner’s Wiener Schnitzel

I had a nice piece of veal left over from Lieutenant Columbo’s Veal Scallopini so I decided to rustle up a Weiner Schnitzel.  I love Oskar’s serving suggestion for this dish: lemon, beetroot, anchovies and capers.

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I love these fat, tasty anchovies from The Fickle Fish…

I took the photo above, before I remembered about the capers, so here’s one I made earlier with the full monty decorations…

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I’m getting better at cooking veal.  I think the secret is not to cook it for very long.  I’m also getting better at reminding myself that it is OK these days to eat veal.  I was a vegetarian in the 80s, and I remember all the campaigning against it.  But the tide has turned, and there are sound reasons why we should eat veal now, I think.  Here’s a great article by Xanthe Clay about why we should… 

OSCAR WERNER, 1960S.

I don’t have Oskar’s recipe about my person at the moment, but I’ll come back to this post and pop it in soon, if you’d like it in the meantime, just drop me a line via the Contact page…

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