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Viennese Style Veal Cutlets

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12
serves

INGREDIENTS

36 ea. (3 lb.) Veal leg cutlets, 1/8 to1/4 inch thick (IMPS/NAMP 1336)
2 cups (9 oz.) bread crumbs
12 fluid oz. clarified butter
kosher salt and black pepper, as needed
6 fluid oz. butter
3/4 cup (4 oz.) capers, drained
3/4 cups (3-1/2 oz.) finely chopped hard boiled egg whites
6 tbsp. (1-1/2 oz.) finely chopped hard boiled egg yolks
24 ea. lemon slices, 1/4 inch thick, for garnish
12 ea. anchovies, for garnish

INSTRUCTIONS

  1. 1
    Pound cutlets to 1/8-inch thickness if necessary.
  2. 2
    Per Order : Coat 3 cutlets with bread crumbs. Sauté in 1 fl oz clarified butter 1 minute each side. Season with salt and pepper. Drizzle 1/2 fl oz browned butter over cutlets.
  3. 3
    Serve with 1 tbsp capers, 1 tbsp chopped egg white and 1/2 tbsp chopped egg yolk.
  4. 4
    Garnish with 2 lemon slices and 1 anchovy.

notes

Recipe adapted from Chef Hans Aeschbacher, Smith & Wollensky Restaurant, Chicago, Illinois

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