Wiener Schnitzel with Olive Oil Spaetzle
- For Wiener Schnitzel:
- Carapelli Extra Light Tasting Olive Oil for frying
- 2 veal cutlets (about 5 ounces each) pounded to 1/4-inch thickness
- 1/8 cups all-purpose flour
- 1/4 cup bread crumbs
- 1 eggs
- For Spaetzle:
- 2-1/2 tablespoons Carapelli Premium 100% Extra Virgin Olive Oil
- 1/2 cup all-purpose flour
- 1/2 teaspoons salt
- 1/4 teaspoons. ground pepper
- 1/4 teaspoons ground nutmeg
- 1 eggs
- 1/8 cup milk
Adapted from carapelliusa.com
Making the Wiener Schnitzel:
Pound meat thin between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you do not have a meat mallet. Pound the meat evenly to 1/4-inch thickness for best results.
Make a standard breading station. One pan with flour, one pan with beaten egg, and one pan with breadcrumbs.
Place the veal, one at a time, in the flour. Remove, shake excess flour off, and dip in the egg. Coat the veal evenly with egg. Remove from egg and place in breadcrumbs. Coat with breadcrumbs evenly, remove and let sit 10 minutes or longer before frying. Repeat with remaining veal.
In a high-sided pan, heat the oil to 325°F - 350°F. Without crowding the pan, fry the veal on both sides. Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan.
Making the Spaetzle:
In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs, milk, and olive oil together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large-hole colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
Put olive oil in a large skillet over medium heat and add the spaetzle, tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color. Serve on top of the Wiener schnitzel with fresh lemon and a drizzle of olive oil.