I really, really hope that my train starts running sooner rather than later. Having to figure out a new way to commute is really exhausting and stressful. I miss the L train so much! I just want to get into a subway car and know I’ll be at work soon, without thinking about traffic or what line is running or how many people are ahead of me. I hate, you Sandy! At least I’m back at work today. I was starting to go a bit crazy. It’s one thing to have a vacation, but this wasn’t a vacation – I did my best to work from home, but I wasn’t really able to go anywhere that wasn’t within walking distance, either, so I mostly just sat around. One of my old friend from high school ended up getting stranded in the city, so he came by to stay with us on Friday night and we tried to make the best of it. We got oysters and cocktails at Maison Premiere, pizza at Best Pizza, played some skeeball at Full Circle Bar, and went to see Andrew Jackson Jihad in Greenpoint after their show was moved from the then powerless Lower East Side. I think we were able to get a lot in in one night, but that’s probably because, as I had said, we were itching to get out of the apartment. On Saturday, Kramer, sadly, had to go into the office, but thankfully the weekends weren’t so bad for commuting and he was able to get to the office in a cab in a reasonable amount of time. I took advantage of my free time by doing a ton of baking and cooking, as my Instagram will show, then went to a dinner party with some friends who were staying in Williamsburg while they waited for their apartment to become habitable again. I had a great weekend, but I’m excited to try to have a normal week and get back to work and all that jazz.
This is some serious stick-to-your-ribs, wintery food. Classic Wiener Schnitzel is an Austrian dish of veal cutlets, pounded out thinly, then breaded and fried. I had the opportunity to visit Salzberg, Austria when I was in high school with my family, and we had a great time. One of the most memorable things about it was, of course, its hearty food. Every time we ordered something at a restaurant, we knew we’d be getting a big plate of something delicious. The Wiener Schnitzel was obviously excellent, but this is a little something different. For an extra crispy crust, I used panko crumbs instead of just bread crumbs and flour, and I added a little smoked paprika and red pepper flakes. This schnitzel works well with any protein, such as pork or chicken, but veal is the most traditional, so I went with that for my first attempt. I served this with my butternut squash and potato hash, which made for the perfect meal on a chilly autumn night.
Brown some butter in a small pan, add lemon juice and capers, and drizzle over the finished schnitzel. Serve alongside some roasted vegetables (may I suggest this butternut squash and potato hash?) and serve warm.
- 4 veal cutlets, pounded thin
- 2 eggs, lightly beaten
- 1 cup all-purpose flour
- 1¼ cups panko crumbs
- ¼ cup bread crumbs
- 2 teaspoons kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 7 tablespoons unsalted butter (2 tablespoons for cooking the veal, 5 tablespoons for the sauce)
- juice of 1 lemon
- 1 teaspoon capers
- Place your veal cutlets between two pieces of wax or parchment paper and pound thinly and evenly (I would suggest ¼-inch thick) with a rolling pin.
- Set out 3 separate shallow bowls or dishes. Place the flour in one dish, the eggs in another, and the panko in the last one. Dip the veal in the flour first, shake off the excess, then dip in the egg, and finally, in the panko. Heat 2 tablespoons of butter in a large skillet and fry the cutlets in the melted butter over medium-high heat for 3-4 minutes on each side, until browned and crispy. You may have to work in batches if your pan isn’t big enough, but just keep the other cutlets warm in the oven until ready to use.
- While the veal cooks, place 5 tablespoons of butter in a small sauce pan and cook over medium-heat until the butter has browned slightly and smells nutty and aromatic, about 5 minutes (be sure to stir frequently). Add in the capers and lemon juice and stir to combine. Drizzle over your schnitzel and serve warm.