Recipe: Make Chef Eduard Frauneder's Schnitzel For Dinner Tonight. Plus, bonus recipes for potato salad and cucumber salad
Born in Vienna, Eduard Frauneder is a Michelin-starred chef who operates several successful restaurants and bars in New York. At his Austrian-style East Village eatery Edi and the Wolf, diners are treated to his crispy, juicy schnitzel recipe that's perfect for a late-winter dinner.
Frauneder prepares his schnitzel with grass-fed veal, but the recipe also works well with chicken and pork. The meat is thinly sliced, pounded for tenderness, and coated in a thin-layer of batter, before hitting the oil. If you don't have access to a fryer, a deep pot such as a cast iron dutch oven is a good substitute. Meat shouldn't hit the oil for more than 90-seconds to reach fried perfection. Frauneder pairs his wiener schnitzel with plenty of sides including lemon, lingonberry jam, a sour cream and cucumber salad, and potato salad. Find the full schnitzel instructions plus recipes for potato and cucumber salad below.
Yield: 8 Servings
3 lb. Natural Grass-fed veal top round (or heritage pork) 7 ounces Flour 4 Eggs 7 ounces Breadcrumbs Oil to fry Salt Lemon Lingonberry jam
Slice veal top round against the grain into 80 gram pieces. Pound until 2/8 of an inch thick (pounding will allow it to cook evenly, tenderize the meat and make it soufflé nicer). Heat oil till 350 degrees Fahrenheit and crisp under constant movement for 60 seconds. Pat dry and serve.
1.5 lb. Austrian crescent potatoes or fingerling potatoes 3 Shallots 1 Bunch scallions 3 cup Canola oil 1 cup Champagne vinegar Mustard Salt White pepper Boil potatoes until soft but not too tender. Blend champagne vinegar, luke warm water, salt, white pepper and canola oil until it emulsifies. Slice peeled and hot potatoes into the dressing, (warm starch from the potatoes will help further emulsify the potato salad). Add small diced scallions and shallots to the salad, season to personal flavor with mustard, salt and vinegar.
4 Hot House cucumbers 3 ounces sour cream Salt 1 Tbs. Champagne vinegar 2 Shallots ½ Bunch dill White pepper Peel the cucumber and slice on a mandolin into a 6-inch-long thin spaghetti shape (do not slice the seed core of the cucumber). Sprinkle with salt to dewater the cucumber and press out all excess water. Marinate with the sour cream, champagne vinegar, shallots, dill and white pepper. To plate, roll it up with fork or tweezers.
Video: How to Make Crispy, Juicy Schnitzel at Home
The freshest news from the food world every day
Sign up for the newsletterEater.com
Email (required)/ By signing up, you agree to our Privacy Notice and European users agree to the data transfer policy.