Wiener Schnitzel has been on the menu at Alexander’s Restaurant since it originally opened its doors, so when we heard that National Wiener Schnitzel Day was just around the corner we thought it was the perfect opportunity to catch up with Matt Little, Alexander’s Chef de Cuisine to see how the dish gets made.
What is Wiener Schnitzel?
Wiener Schnitzel (German for Viennese cutlet) is a traditional Austrian dish, featuring thin cuts of veal, coated in breadcrumbs and pan-fried. It is long-thought to have been invented in Vienna although its origins may date back as far as the 12th century. The first appearance of a Wiener Schnitzel recipe was in a German cookbook in 1831. It’s traditionally served with a garnish of lemon and parsley.
Alexander’s Wiener Schnitzel Recipe
The Wiener Schnitzel at Alexander’s is served with a rich brown butter caper sauce alongside velvety whipped potatoes and seasonal vegetables. Watch how it’s made right in the kitchen at Alexander’s and get the recipe to make it at home, below.
1 Veal Cutlet, pounded very thin
2 Eggs, beaten
½ Cup All Purpose Flour
½ Cup Panko Bread Crumbs
1. Pound veal cutlet very thin.
2. Set up standard breading procedure in 3 bowls – dip veal cutlet into all purpose flour, then eggs, then lastly the bread crumbs.
3. In a hot pan, add olive oil and mix around into pan.
4. Add veal cutlet – cook on medium-high heat for about 2 minutes per side.
5. Cook veal cutlet in the oven at 450 degrees for about 2 minutes until brown.
6. Prepare your demi-glace by adding capers to a traditional Espagnole sauce and simmer.
7. Serve cutlets topped with demi-glace sauce and garnished with lemon and parsley.
Time to get cooking! Try this recipe at home and bring the tastes of Palmetto Dunes to your kitchen, and then stop by Alexander’s Restaurant on your next Hilton Head Island vacation!