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Wienerschnitzel




Source of Recipe


wolfgang puck


List of Ingredients




--WARM POTATO SALAD--
1 cup cider vinegar
1/4 cup peanut oil
3 tablespoons sugar
2 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 small yellow onion -- finely chopped
1 pound waxy potatoes such as fingerlings -- washed
1 tablespoon finely chopped fresh parsley
--PORK WIENERSCHNITZEL--
peanut oil for deep-frying
1 cup all-purpose flour
2 eggs beaten with
2 tablespoons cold water
4 cups fresh dry white bread crumbs
4 pork cutlets -- 8-oz. each
salt
freshly ground black pepper
1 cup rinsed small parsley sprigs -- thoroughly dried
2 lemons



Recipe



To make dressing: In nonreactive mixing bowl, whisk together vinegar, oil, sugar, 1/2 tablespoon salt, pepper and onion. Set aside.

To cook potatoes: In large saucepan, combine potatoes and remaining salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce heat to maintain a simmer. Cook for 8 to 10 minutes or until potatoes are just tender enough to be pierced easily with tip of sharp knife.

To make potato salad: Drain potatoes. When cool enough to handle, cut crosswise into 1/4-inch slices. Add to bowl of dressing. Toss thoroughly but gently. Leave at room temperature to marinate for at least 20 minutes.

To prepare oil: Meanwhile, in large, deep, heavy skillet or saucepan, heat about 3 inches of oil to 375 degrees on a deepfrying thermometer. Have several layers of paper towels counter nearby.

To prepare cutlets: Put flour, beaten egg and bread crumbs in each of 3 large, shallow pie plates or soup plates, side by side. One at a time, put pork cutlets between 2 sheets of heavy-duty plastic wrap. Pound with smooth side of a meat mallet until uniformly 1/4 inch thick. Snip any white connective tissue or tendons in several places with the tip of small, sharp knife. Season cutlets on both sides with salt and pepper.

To coat cutlets: Dredge a cutlet in flour to coat it evenly on both sides. Gently tap off excess flour. Dip both floured sides in egg mixture. Immediately turn cutlet in bread crumbs. Gently shake off excess crumbs. On work surface, lightly score breading 4 times in crosshatch pattern using blunt edge of knife blade.

To fry cutlets: Carefully slip each cutlet into hot oil. Deep-fry for 3 minutes or until each side is golden brown.

To warm salad: Meanwhile, put potato salad in a saute pan. Over high heat, quickly rewarm, stirring gently. Stir in chopped parsley.

To serve: Spoon potato salad onto each of 4 warmed serving plates. As soon as each cutlet is fried, remove it with wire skimmer to paper towels to drain briefly. Immediately put parsley sprigs into hot oil. Fry for 15 to 20 seconds or until dark green and crisp. Remove with skimmer or a slotted metal spoon. Drain briefly on paper towels. Transfer a cutlet to each plate, partly overlapping the potato salad. Cut lemons into 4 wedges each. Garnish with fried parsley and lemon wedges. Serve immediately. Makes 4 servings.