On the Line: Josef Lageder of the First Cabin Restaurant, Part Three
Photo by Meranda Carter
How can you go wrong with fried food? Seriously. Chef Josef Lageder even gives you a meat alternative, if the thought of veal makes you squeamish. (It shouldn't. In fact, it tastes even better.) He serves up a few words of cooking wisdom on the side, deeming this recipe user-friendly. If you don't believe he's qualified to school us on der schnitzel, then you haven't read parts one and two.
Chef Josef's Wiener schnitzel
8 2-ounce veal medallions (or lean pork loin)
3 eggs, slightly beaten
1 cup flour
2 cups bread crumbs
2 cups non-cholesterol salad oil
2 lemons, cut into wedges
Salt and pepper to taste
Using a mallet, pound the veal (or pork) medallions into thin scaloppini.
Seasons the medallions with salt and pepper. Dredge each medallion, one by one, in the flour on all sides, then in the eggs, and lastly in the bread crumbs. Repeat this process with each of the medallions.
Next, heat the oil in a skillet to about 350 degrees. Cook the breaded schnitzel for about 4 minutes on each side or until golden brown.
Set aside on a paper towel to drain all excess oil. Serve with lemon wedges.
Chef Legader's Cooking Tips and Tricks:
In Austria and Bavaria, Wiener schnitzel are traditionally served with a cucumber salad and either pommes frites (French fries) or parsley potatoes.
To check the correct oil temperature for frying the schnitzel, dip a corner of the breaded schnitzel into the hot oil. If the oil foams slightly, the oil is hot enough to fry the schnitzel.
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