Wiener Schnitzel and Viking Salad

Wiener Schnitzel

Are you ready to try a classic veal recipe? Then the one we have this month for Wiener Schnitzel should be perfect for you. Pair it with a Viking Salad and you have a delectable meal.

Classic Wiener Schnitzel

Time: 35 minutes or more
Effort: Easy
Serves 6

12 slices of paper thin veal scallops (you can use pork as a substitute or even chicken)
1 cup white flour
2 cups plain toasted breadcrumbs
2 eggs, beaten
1/2 cup milk or cream
Salt & pepper to taste
Lemon wedges for garnish
3 cups canola oil for frying

You can make these the good old fashioned way, using waxed paper, but some people do it with ziploc bags…it’s your choice. Cut two lengths of wax paper long enough to spread the flour on one and breadcrumbs on the other. In a shallow dish or plastic container, beat the eggs with the milk or cream and place it in between the paper with the flour and breadcrumbs. Take on slice of meat and dredge it through the flour coating it all over. Then dip it into the egg mixture also coating it well, then into the breadcrumbs. Pat with your hands and shake off any excess. Place on a plate. Repeat with the rest of the meat. Heat the oil in a large skillet until quite hot, then fry 2-3 slices at a time until golden on both sides. (You may need to reduce the heat so that they do not burn). Set the slices of fried meat on a plate or tray with paper towels and sprinkle with salt and pepper. Serve with wedges of lemon.

Viking Salad

Time: 15 minutes
Effort: Easy
Serves: 2

4 Romaine lettuce leaves (two from the heart or center, and two from the outside)
3 Cherry tomatoes
1 English cucumber (seedless)
1/4 cup mayonnaise
1-2 tbsp coffee cream
1 tsp olive oil
1 tbsp lemon juice
1 tsp garlic powder or freshly grated garlic
Salt & pepper to taste
6 toothpicks (Even nicer with fancy ones)

Slice the cucumber lengthwise using a mandolin – as thin as possible. Set aside on a plate lined with paper towels. Combine the mayonnaise with the cream, olive oil, lemon juice, garlic and salt and pepper until creamy. Cut the tomatoes in half, and each leaf of lettuce.

Gather the lettuce into a cone shape using two bottom ends and two top ends, holding it with one hand, wrap two to three cucumber slices around it and secure with three toothpicks set evenly apart. Insert 3 tomato halves around the edges and drizzle the sauce over the top and some on the serving plate.
(For a variation use some avocado strips or baby shrimp, chopped ham or prosciutto. Be creative!

Used with permission from Jump Into My Kitchen