Wiener Schnitzel w/ Parsley Potatoes

Wiener Schnitzel with Parsley Potatoes

Stolen with permission from Wolfgang Ban and Eduard Frauneder Executive Chefs and co-owners of Seäsonal offers New Yorkers a fresh, new perspective on “traditional” Austrian & German cuisine by using the freshest ingredients from the time of year and locally sourced products when preparing their dishes and design each plate with an artistic elegance. The goal for this high-end restaurant is to bring a pointedly modern, Viennese take on contemporary European cuisine to New York. Frauneder and Ban are bringing the same flair and innovative spirit that made them famous in Vienna and immensely popular among the diplomatic crowd in New York.
About the chefs: Frauneder and Ban first crossed paths when they were students at the prestigious Gastronomie Fachschule, the Culinary Institute of Vienna. Frauneder is from Vienna where his parents owned and operated a bakery and several coffee shops. By the time Frauneder was 12 years old, he was already a natural pastry chef with strong dreams of pursuing a professional culinary career.
Meanwhile, in Donnerskirchen, a small hamlet on the Hungarian border nestled in the hills of Austria’s rich wine region, Ban was discovering his love of fresh produce and exceptional wine. His grandfather was in the wine business, and by the age of 16, Ban also knew that his future lay somewhere in the gastronomic world.
Both Ban and Frauneder showed exceptional talent while attending the Culinary Institute of Vienna and because of this, the two young men were singled out by their mentor, Franz Zodl to be his protégés. Under his expert tutelage, Frauneder and Ban became fast friends. Mr. Zodl believed and often said, “In order to create superb modern cuisine, one must have a firm grasp and understanding of traditional techniques.” This is a philosophy that Frauneder and Ban still adhere to today.
At Mr. Zodl’s request, the two men began catering events together while they were still in school and began building a reputation in Vienna as talented up-and-coming chefs.
Three years later, Mr. Zodl called the two men and offered them their choice of two jobs; both the Austrian Ambassador to the United Kingdom and the Austrian Ambassador to the United States were looking for personal chefs. Frauneder took the job in London, while Ban headed to the New York City.
A year later, the good friends were reunited professionally when they were invited by the German Government to be the co-executive chefs of the German House Restaurant, a private delegates’ dining room where they served countless German and foreign dignitaries. In addition, they began catering private functions, from small parties to huge trade commissions and functions for multi-national corporations.
In 2005, due to word of mouth within the diplomatic community, Frauneder and Ban opened Elderberry Catering in order to meet the ever-increasing demand for their services.
In 2008, the two friends decided to join forces to partner on their biggest endeavor yet; Seäsonal.

Seäsonal
132 West 58th Street
New York, NY 10019
between 6th & 7th Avenues
212 957 5550

Wiener Schnitzel with Parsley Potatoes is served at Seäsonal for $28.
This recipe makes 1 serving.

Wiener Schnitzel with Parsley Potatoes Ingredients:
1 Veal Cutlet
2 oz Flour
2 oz Eggs
2 oz Plain Breadcrumbs
4 oz Fingerling Potatoes
Quarter Bunch of Parsley
Corn Oil for frying
2 Tablespoons butter
Salt to taste
Lingonberry (can be purchased at Felix or Ikea)

Steal This Recipe® Step by Step Instructions:
Pound the meat very thin and salt both sides.
Create an assembly line with 3 plates of the following: first plate fill with flour, second eggs - salt again, third breadcrumbs.
Coat the veal in each of the three plates in order.
Boil the potatoes until tender and cut them in wedges after cooking.
Chop parsley very fine.
Heat oil in a frying pan (The oil needs to get extremely hot and there must be a lot of oil in the pan - the meat should be swimming in it!)
When the oil is very hot, place the meat in the pan.
Move the pan back and forth so that the oil makes waves (this makes the crust on the veal rise and creates the renowned texture).
In the mean time take another pan and melt 1 tablespoon of butter - when the butter is melted add the parsley.
When the meat is fully expanded and the crust is “blown up” it is ready.
Add a piece of butter in it to get a rich butter flavor.
Drain the meat on a paper towel.
Add the potatoes to the second pan and sauté, stir until potatoes are coated in parsley.
Place Lingonberries on a plate and add the veal and potatoes.