Recipe for luxury wiener schnitzel with the works
My take on the ultimate luxury version of a “Wienerschnitzel with garnish.”
One of the things I remember most clearly from Gastromand’s excellent cookbook was their lavish take on a Wienerschnitzel made of veal tenderloin, breaded in breadcrumbs. The dish has been in the back of my mind for a long time, and when I got my hands on a beautiful dry-aged veal fillet from Guldrummet, I knew I wanted to try my version of a luxurious Wienerschnitzel.
My dish is double-breaded in panko (Japanese breadcrumbs), which helps make the dish even crispier (listen for yourself in the video below :-)) and the classic sautéed potatoes are replaced with white potatoes, as I want the meat to take center stage.
The meat is almost the essence of me in a kitchen: Dry-aged and cooked sous vide.
There is no doubt that there is plenty of meat in this recipe for 2 people, especially now that the meat is dry-aged. You could easily serve 3-4 people with this dish if you add a few more potatoes and a bit more pea puree than I did.
If you prefer a more classic approach, I have a recipe for Wienerschnitzel with sautéed potatoes here and a pea puree here.
Luxury Wiener Schnitzel with the Works
Ingredients
"Wienerschnitzel"
- 450 gram Veal Fillet cut from 70-day dry-aged veal
- Salt and Pepper from the grinder
- 30 gram Wheat Flour for the breading
- 2 pcs. Egg for the breading
- 80 gram Panko for the breading - can be replaced with breadcrumbs
Pea Mash
- 150 gram Peas from the freezer
- 300 gram Chicken Broth can be replaced with other stock/broth or bouillon cube with water
- Salt and Pepper to taste
- Lemon Juice to taste
"Dreng"
- 30 gram Butter
- 18 gram Capers
- 3 pcs. Anchovy Fillets
- 30 gram Lemon Juice
Potato
- 200 gram Potato
- Salt
- Water
Serving
- Horseradish grated. To taste
Instructions
Sous Vide Veal Filet
- Trim the filet of most fat/connective tissue and season it generously with salt and pepper on both sides.
- Vacuum seal the meat and place it in your sous vide water bath.
- Cook for 60 minutes at 55.5 degrees Celsius.
- The meat is now ready for the next step of the recipe, but if you (as I did) have plenty of time, place the bag in an ice water bath and refrigerate. This will make the meat "tolerate" longer time in the deep fryer, allowing your breading to become even crunchier.
"Wiener Schnitzel"
- Remove the meat from the vacuum bag and pat it very dry - using a clean tea towel or paper towel.
- Cut the meat into 4 relatively equal pieces.
- Get 3 plates/containers and place flour, beaten eggs, and panko in them.
- They now need to be breaded: Do this by first dipping the meat in the flour, then in the beaten eggs, and finally in the panko. You can be as "bold" as I was and take them out of the panko back into the eggs, and then back into the panko - this gives a double breading that makes them extra crispy.
- Place the meat in a deep fryer or pot with neutral-tasting oil at 185 degrees. Cook it until it becomes crispy and golden. This takes about 3-5 minutes.
- Take the meat out of the hot oil and place it on absorbent paper. Pat off any excess oil from the top and serve immediately.
- Good meat deserves good flaky salt on top.
Pea Purée
- I always use frozen peas for pea purée. It's easier to work with and I can make it the same way all year round.
- Bring your stock/broth to a boil and add the peas.
- Cook them for 4-5 minutes and pour them through a strainer into a bowl.
- Blend them in a blender/immersion blender with about 0.5-1 dl of your stock.
- Season with salt, pepper, and lemon juice.
Browned Butter Sauce/Works
- Cut your butter into small pieces and place it in a small saucepan.
- Melt it over relatively low heat.
- Once melted, increase the heat and stir about once a minute.
- Let it cook for a couple of minutes and then remove the pot from the heat.
- Chop your capers and anchovies and add them to the browned butter.
- Add lemon juice and it's ready.
Potatoes
- Clean/wash your potatoes and cut the large ones into even sizes if necessary.
- Bring them to a boil with salt in a pot.
- I typically boil for 15 minutes, then turn off the heat and cover with a lid.
- After that, let them rest in the cooking water for 5-10 minutes, depending on how much time I have.
- Drain the water from the potatoes and serve.
Serving
- Cut the meat in half and place it on a plate.
- Add a large dollop of pea purée to the plate and pour your butter sauce/works over them.
- Grate horseradish over everything and serve with potatoes and a slice of lemon.
- Bon appétit.