Recipe: Veal Wiener Schnitzel

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

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.