I spent four nights at the posh Breidenbacher Hof during Karneval in Dusseldorf. I was impressed with the hotel’s attention to detail, especially when it came to food. Every morning, I would look forward to the huge spread for brunch — everything from oysters to prosciutto, gourmet cheese, croissants, fresh fruit juice and champagne.
This classic Weiner Schnitzel recipe with potato cucumber salad is a favorite among guests at their fine dining restaurant, Brasserie “1806.” See their online menu for more tasty dishes by Chef Michael and let us know what you think of this one!
4 Veal Cutlets
1-2 Whisked Eggs
Pound cutlets until they are very thin, being careful not to tear the meat. Season them with salt and pepper; turn them in flour and then dip in the whisked eggs. Then dredge the cutlets in breadcrumbs.
In a saute pan and cooked in butter, fry cutlets creating a golden crust on both sides. When done use a paper towel to remove any additional fat, place it on a plate and add a pinch of sea salt.
100g of Washed Mountain Cranberries
100g of Sugar
Place the raw cranberries and the sugar into a blender and blend them slowly until the sugar is completely dissolved and the mixture has reached a jam-like texture.
Fill the cranberries into small glasses to be served on the side or simply place them on the plate just before serving the Schnitzel.
200g Egg White
250ml White Vinegar
110g Mustard (Medium Hot)
1.3 l Vegetable Oil
40g Seasoning Salt
10 Small Potatoes
1 Quarter of Cucumber
Dice shallots and saute in a pan until they reach a light golden color. Then place all ingredients, except the oil, into a blender and blend everything carefully until the mixture begins to thicken. Slowly add the oil until a proper mayonnaise texture is reached. Season to taste.
Boil the potatoes until fork tender. Once cooled, slice. Peel and half the cucumber. Then slice and add to potatoes.
Blend the mayonnaise with the potatoes and cucumber.
Cut the lemon in half and place it on the plate. Use the juice to season the Schnitzel.