CookEat Recipe
Vienna Schnitzels
Breaded veal schnitzels with lemon and anchovy, served with a hot tomato sauce.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Cut the two-pound piece of tender veal leg into six equal slices. Flatten gently between clean food-safe sheets with a meat mallet. Season both sides with the separate one teaspoon salt and half a teaspoon paprika.
Step 5
Put a little flour, beaten whole egg and breadcrumbs in three separate shallow dishes. Roll each veal slice lightly in flour, dip in egg and coat with breadcrumbs. Use only the coating needed and discard any flour, egg and crumbs that have touched raw meat.
Step 6
Heat the separate one tablespoon butter in a large frying pan. Lay the schnitzels beside one another without crowding and fry for about eight minutes on each side, adjusting the heat to brown without burning. Continue until every thickest centre and the egg coating reach at least 160°F and the flour coating is fully cooked. Rest for three minutes.
Step 7
Put the schnitzels on a clean warm dish. Top each with one thin lemon slice and one curled oil-packed anchovy. Measure one and a half gills of the actual finished hot tomato sauce into a separate bowl and serve promptly.
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