This classic recipe comes to us from Austrian Master Chef Toni Mörwald, proprietor of Vienna’s Michelin-starred restaurant, Mörwald Gourmet “Toni M.” It is traditional, simple to make and delicious. This dish itself is a classic of Vienna, although it originates from Milan, as Field Marshal Radetzky is said to have brought a “costoletta Milanese” recipe back to Vienna in 1848.
- 4 veal cutlets, ½-inch thick
- 1 T (15 ml) sunflower or canola oil
- Salt & pepper
- Light oil (such as sunflower oil)
- ¼ C (31 g) flour
- 2 lg eggs, beaten
- 1 C breadcrumbs
- 1-2 C (230-459 g) butter
- 1-2 C (220-440 g) lard
- 1½ lbs (680 g) sm new potatoes
- ½ C (115 g) butter, melted
- 1 C (121 g) breadcrumbs
- 2 T (5 g) Italian parsley, finely chopped
- Pepper to taste
- 1 lemon, cut into wedges
Place cutlets between pieces of wax paper and gently pound with a meat mallet (or small heavy saucepan) until about ¼-inch thick. Rub cutlets with oil; sprinkle with salt and pepper. Set up 3 shallow dishes: 1 with flour, 1 with egg and 1 with breadcrumbs. Coat each cutlet well first with flour, then egg, then crumbs.
In a heavy frying pan, melt equal amounts of sufficient butter and lard to cover frying pan bottom to a depth of ½ inch. Working 2 at a time, place cutlets in pan, immersing in fat. Shake pan gently as meat cooks to ensure cutlets do not stick. Cook 3-4 minutes over medium heat until cutlets begin to brown; turn over; cook another 1-2 minutes so both sides are golden brown. Drain on paper towels; sprinkle lightly with salt.
Meanwhile, boil potatoes in salted water until easily pierced with a fork, about 20 minutes. Drain; place them back on the stove for a minute or so, uncovered. Peel; slice into wedges and place in a serving dish. Pour melted butter over potatoes, sprinkle with parsley and pepper.
Serve cutlets with potatoes and garnish with lemon. This dish pairs well with a sweet white wine like muscatel.
Makes 4 servings.