Shelburne Schnitzel a la Holstein

In Uncategorized on February 9, 2010 at 2:59 pm

Here is a recipe for classic “Wiener Schnitzel” From the book Tender at the Bone by Ruth Reichl, who is an American food writer, and television host and, among other things, was the last editor-in-chief of Gourmet magazine. (Which I miss…)

Serves 4


  lb. veal cutlets
  ½ cup flour
  1 egg, beaten
  1 cup finely ground breadcrumbs
  ~ Salt and pepper to taste
  6 Tbsp. butter
  1 lemon


  1. Pound each cutlet thin between two pieces of waxed paper.
  2. Place the flour in a flat dish or plate large enough to hold a cutlet. Place the beaten egg in another dish and the breadcrumbs in a third dish. Season each with salt and pepper.
  3. Dredge the cutlets in the flour, then dip them in the beaten egg and then into the breadcrumbs until thinly but thoroughly coated. Place each coated cutlet on a waxed-paper-covered platter and place in the refrigerator for about an hour.
  4. Melt 4 Tablespoons butter in a large skillet. When sizzling, brown the cutlets quickly on each side until golden. Remove to a platter.
  5. Melt the remaining 2 Tablespoons butter in the skillet. Squeeze the lemon into the butter, stir, and pour over the cutlets.

 – – – – – – – – – – – – – – – – – – – – – – – and yes, I am aware of the controversy over calling Weiner Schnitzel, Weiner Schnitzel even if it is not from Wein, or the Vienna region. So, perhaps we should just call it Schnitzel… or add… a la Holstein by way of Shelburne — oh! What about this! Shelburne Schnitzel a la Holstein.  Or something like that…

I would strongly suggest using Wells Tavern Farm veal cutlets for this dish… they are good for you, humanely raised milk-fed Holstein, local and very tasty.  I have them priced at $13 a pound.  If you look elsewhere, you will find them for significantly more a pound, and of uncertain origins, or at the very least processed at a dubious slaughter facility. If I have said it once, I have said it a hundred times, I absolutely trust my butcher (The Royal Butcher, Randolph Vermont) — they were NOT the veal facility in that state shut down for inhumane treatment. My butcher is Animal Welfare Approved (inspected, and given the stamp of approval) and they have a United States Department of Agriculture Inspector on premesis inspecting for every minute that they are processing meat.  They have not been subject to any recalls since I have found them nearly two years ago.  They operate an impeccably clean looking, clean smelling, family-friendly grocery and slaughterhouse.  Not the kind of place that you take your children into and realize too late that they just had their vocabulary  e x p a n d e d  in the bad way — no siree!  Last year there was a bad words payment jar on the back counter.  They collected funds from employees and customers alike.  It is clean in every sense of the word.  

A farmers meat is only as good as their butcher. If the animal is not handled properly at processing, an inferior product will result.  If an animal is not aged correctly, an inferior odor and taste will result. If a carcass is not cut to our specifications, the product is not saleable.  If the cuts are not labeled right and/or packages are not sealed thoroughly, then the product cannot be offered for sale.  Belive me when I say that we have had all of those things happen to us over the last four years, but NEVER from meat processed at The Royal Butcher.  THAT is why I offer our Western Massachusetts meat processed in mid/northern Vermont for sale.  It is far superior in oh so many ways…


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