Delectable Wiener Schnitzel

Food and prop styling by Goldie Stern
Photography by Felicia Perretti

In my home, every Yom Tov comes along with some family-favorite special dish. Of course, for Chanukah it’s something fried. On one of the nights of Chanukah, I prepare a very elegant meal just for my immediate family. They all know what the main dish will be and wait for these fried veal cutlets, aka Wiener schnitzel, with cooked chimichurri sauce.

SERVES 6

• 6 veal chops
• 1 cup flour
• 2 tsp garlic powder
• ½ tsp salt
• 6 eggs, lightly beaten
• 1 tsp Lawry salt (or any seasoned salt)
• 2 cups plain bread crumbs
• 1 cup matzah meal
• ¼ cup sesame seeds
• 1 tsp cracked black pepper
• 1 tsp chili powder
• ½ cup parsley flakes
• canola oil, for frying

Cooked Chimichurri Sauce

• 3 Tbsp olive oil
• 2 medium onions, finely diced
• 5 stalks celery, finely diced
• 3 jalapeños, finely diced
• 2 cloves garlic, minced
• 2 Tbsp onion soup mix
• 2 cups water
• ½ tsp salt
• ½ tsp crushed red pepper flakes
• splash of lime juice
• ½ cup chopped fresh parsley
• 2 Tbsp cornstarch, dissolved in 3 Tbsp cold water

Prepare your dipping station: In one bowl, mix the flour with garlic powder and salt. In a second bowl, beat the eggs with Lawry salt. In the third bowl, combine the bread crumbs, matzah meal, sesame seeds, black pepper, chili powder, and parsley flakes.

Pat each cutlet dry with a paper towel. Dip into the flour mixture, then into the egg mixture, then into the crumbs, then back into the egg mixture and then into the crumbs again. Try not to get any breading onto the bottom of the bone so it will look nicer when serving.