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.

Ingredients

• 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

Directions

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.

Serving Suggestion:

Serve cutlets with potatoes and garnish with lemon. This dish pairs well with a sweet white wine like muscatel.

Makes 4 servings.