Wiener schnitzel (austrian)

Yield: 6 servings

Measure Ingredient
6 \N Veal cutlets (Loin cut)
2 tablespoons Worcestershire sauce
2 tablespoons Dried mustard
2 tablespoons Parmesan cheese
1 cup Flour
1 tablespoon Salt
1 tablespoon Pepper
2 \N Eggs
1 \N Bay leaf
1 cup Bread crumbs
2 tablespoons Parsley
1 cup Tomato puree
½ cup Heavy cream
1 \N Celery stalk
5 slices Onion
1 \N Clove
\N \N Salt to taste
\N \N Pepper to taste
1 cup Light cream
1 \N Garlic bud
1 teaspoon Chopped parsley
¼ teaspoon Baking Soda

1. Use meat tenderizing hammer to pound veal to about ⅜ inch thick fillets. Note: Wear an apron, and be prepared for a wide ranging clean-up.

2. Lay out fillets on wax paper. Salt and pepper each fillet, brush with Worcestershire sauce, sprinkle with dried mustard and parmesan

cheese. -=* GENTLY *=- tap mixture into veal.

3. Coat prepared veal pieces in flour. Beat eggs in shallow bowl. Dip floured veal pieces in egg, then coat with bread crumbs. The veal may be stored in fridge for up to 2 hours.

4. Combine tomato puree, celery, onion, garlic, salt, pepper, and clove

in saucepan and simmer for 15 minutes. Strain through fine mesh sieve, pushing as much vegetable pulp through as possible. Return to

saucepan and reheat.

5. Saute veal in frying pan with lots of butter or olive oil, turning often until both sides are browned. Serve on heated platter with parsley garnish.

6. Add baking soda to reheated vegetable puree, then combine first the

light cream, then the heavy cream. Move to sauce boat and garnish with chopped parsley. Serve immediately.

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