Prep Your Pantry for this Sunday’s Facebook Live Segment with the Guest Chef
Wiener schnitzel, perhaps the most classically associated dish of Vienna, is the main course featured this week on Sunday Cooking with Chef Jon Ashton and will leave you satiated yet craving more discoveries of the enchanting Austrian city. While such explorations will have to wait temporarily, we’re channeling the flavors of Crystal River Cruises along the Danube as Chef Jon guides viewers through the process of creating this traditional Viennese comfort food.
Wiener schnitzel is traditionally made with fine cuts of veal, though Chef Jon’s recipe below calls for pork, and still other options like chicken are also possible. The concept and the preparation of this national dish of Austria are simple, while the flavors are anything but boring. Golden brown and perfectly paired with equally savory sides like potato salad (erdäpfelsalat, if you choose the authentic Austrian style – see Chef Jon’s recipe below) or cheesy spaetzle, this dish will be a hit with the whole family.
Gather your ingredients, then tune in LIVE this Sunday, May 3 at 3 p.m. on the Crystal Cruises Facebook page with Chef Jon Ashton.
Extra Crispy Pork Wiener Schnitzel
By Chef Jon Ashton
1/3 cup corn starch
2 tsp. coarse salt
1 tsp. freshly ground pepper
3 large eggs
2 cups panko breadcrumbs
4 pork loin cutlets, each about 4-5 ounces and pounded to ¼ inch thick
Canola or vegetable oil
2 tbsp. fresh parsley
Lemon wedges for serving
Preheat the oven to 200 degrees F.
In a shallow dish, combine corn starch with 1 teaspoon salt and pepper. In another shallow dish, lightly beat egg whites. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt.
Dredge one cutlet at a time in the seasons corn starch, turning to coat and shaking off excess. Next, dip in the eggs, again making sure to coat completely and allowing the excess to drop back into the bowl. Then, coat with breadcrumbs, patting firmly so breadcrumbs adhere, but be careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
Heat ¼ inch of oil in a large skillet over medium heat until it is 350 degrees F (180 degrees C). Work in batches to avoid crowding the pan. Cook two cutlets until golden-brown on the bottom, 1 to 2 minutes. Turn over and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a cooling rack.
Place in the oven to keep warm while cooking the second batch.
Once second batch is cooked, drain the oil out of the skillet and wipe it clean with a paper towel. Add butter to the pan over medium heat until it is sizzling. Add pan-fried cutlets to the skillet coating one side with butter, then quickly turning over to coat the other side. Carefully remove from pan.
Sprinkle with fresh parsley and serve with lemon wedges.
Viennese Potato Salad
1 pound small fingerling potatoes
½ cup red onion finely minced
½ cup warm chicken broth
1/3 cup white wine vinegar
2 tablespoons Dijon mustard
3 tablespoons canola oil
1/3 cup powdered sugar
Salt and pepper to taste
2 tablespoons chives chopped
In a medium pot, boil potatoes in water until soft and thinly slice potatoes and place in a medium bowl with the chopped onions. In a small bowl, combine the dressing ingredients and pour over potatoes. Garnish with chopped chives. Serve with schnitzel.
Crystal’s new Crystal@Home: A Virtual Cruise Experience program brings several elements of the renowned Crystal Experience directly to guests, wherever in the world they are. “Sunday Cooking with Chef Jon Ashton” represents the culinary excellence found aboard Crystal ships, as some of the greatest travel memories are created over the greatest meals.