Executive Chef Peter Nye from Aqua Grill is sharing his recipe to bring a taste of Napa Valley to Jacksonville.
Veal Wiener Schnitzel with Herbed Spaetzle
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1 5-6oz Pounded Veal Cutlet (per person)
Enough All Purpose Flour to dredge each piece
3-4 eggs whipped
Schnitzel Breading:
1 cup Graham Cracker Crumbs
2 Cups Panko Bread Crumbs
Salt & Pepper
Pinch Fresh Ground Caraway Seed
After pounding each veal cutlet, lightly flour each one, then dredge through egg wash and bread with schnitzel breading.
Heat a sauté pan to medium hot, and add extra virgin oil and butter, once butter melts pan fry the schnitzel in a single layer until golden brown on both sides, remove to drain excess oil, and season immediately with salt & pepper. Repeat the procedure until all cutlets are cooked.
Herbed Spaetzle:
Combine in a mixing bowl:
2 cups flour, 4 eggs and ½ cup milk.
add fresh minced herbs, and season with salt & pepper.
Bring a large pot of salted water to a boil. Press the Spaetzle dough through a ricer into the boiling water, ( if you don't have a ricer a colander with medium sized holes may suffice.) Cook the Spaetzle 2-3 minutes until they float, then remove to an ice water bath. Strain the cooled Spaetzle and Drain well. Sauté your choice of vegetables along with the Spaetzle in butter and a splash of chicken stock, heat through, adjust seasoning.