Good fodder! You can’t go wrong with a Wiener Schnitzel can you?!
This was GOOD! I liked the garnish of beetroot, capers, lemon and anchovies very much indeed.
I found an index card knocking around my flat the other day. Written on it in a drunken scrawl was the following:
He was a bit wooden. But she’s one of the greatest actresses that ever walked the earth.
I knew immediately who had said it (Mr Rathbone), but neither of us could remember who he was talking about. In the end, by process of deduction, we worked out it was about Oskar Werner and Gena Rowlands. They played a married couple in a fabulous Columbo episode called Playback.
Oskar’s Weiner Schnitzel recipe is destined for the forthcoming Columbo Cookbook so I’m fiddling around with it. If you would like it in the meantime, don’t hesitate to get in touch via the Contact Page. I am hurtling towards having all the recipes test cooked, and getting fat into the bargain. Shall I go on a diet once I’ve done them all? I think I had better…
Oh, here’s something especially for Greg Swensen over at Recipes For Rebels and everyone else who either a) loves Bird’s Eye Potato Waffles or b) has no idea what they are…
This is by way of a thank-you to Greg for finding me the Oskar Werner recipe when he was on the “most wanted” list… Watch out, this will definitely give you an ear worm…
Oskar Werner’s Wiener Schnitzel
1 pound / 450 grams veal steak (cut from leg) cut 1/4 inch thick
Few drops of water (or milk)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup / 25 grams fine bread crumbs
3 tablespoons sweet / unsalted butter (or half butter, half bacon grease)
8 anchovy fillets
Handful of capers
Pound meat with a wooden mallet to flatten. Beat egg with water or milk. Season meat well, dip steaks into the bread crumbs. Shake off, then dip in egg, let stand 10 minutes. Dip again in bread crumbs.
Heat butter in heavy skillet / frying pan; brown meat quickly on both sides. Remove steaks to heated platter. Garnish with sliced small beets, slice of lemon over which cross two anchovy fillets and sprinkle with capers. Serve with mixed cooked vegetables (brussels sprouts, asparagus tips or green beans) and boiled (or mashed) potatoes.
Note: You can ask your butcher to pound the veal slices thin.
For California touches, Oskar uses paprika, a dash of nutmeg and white pepper to season the meat Add grated Parmesan or Swiss cheese to bread crumbs. Deglaze pan using white wine flavoured with chopped fresh basil, rosemary or tarragon mixed with sour cream.