Wiener Schnitzel recipe perfect for Oktoberfest

GTU Sponsor
Sign up for our GTU Newsletter and Recipe Newsletter, bringing you our favorite recipes, guestes, and more every day!

Goldener Hirsch Inn visited and made us a very traditional Wiener Schnitzel. It’s a perfect recipe for celebrating Oktoberfest. This is actually made year round. You can come and sample it from the professional chefs as part of Park City Restaurant Association’s Dine About 2020.

Components:

  1. Veal: 7 oz, pounded hip, standard breading(flour, egg, panko breadcrumbs)
  2. Herb Spaetzle
  3. Pickled Winter Squash
  4. Fennel ‘Choucroute’
  5. Citrus-Brown Butter Aioli

Herb Spaetzle

Ingredients:

  • 4.5 # AP Flour
  • 8 Eggs
  • 14 Egg yolks
  • 3 C water
  • 5 C whole milk
  • 2 T nutmeg
  • 2 T salt
  • 1 T ground pepper
  • 1 C parsley, minced
  • 1/2 C fresh thyme, minced

Method:

Add dry ingredients into mixing bowl with paddle.  Pour eggs, milk and water into dry ingredients and mix until nice strands form.  Add parsley and thyme at the end and mix until just incorporated. Push batter through a perforated hotel pan into salted boiling water.  Once dumplings are cooked, remove from water and toss in small amount of grapeseed oil just to coat, then spread on a sheet tray to cool.

Pickled Winter Squash

Ingredients:

  • 2 large winter squash (Butternut & Kabocha)
  • 1 ¼ t sea salt
  • ½ t crushed red pepper flakes
  • ¼ t ground mace
  • 1 C golden raisins
  • 4 ½ T capers
  • 4 T rice vinegar
  • ¾ C + 2 T verjus
  • ¾ C vermouth
  • 1 cinnamon stick
  • Micro Basil

Method:

Julienne Squash, saving odd pieces to juice.  Add salt, pepper flakes, mace raisins and capers to squash.  Juice remaining squash pieces and add to sauce pan with seeds and remaining ingredients. Simmer on low heat for 10 minutes, then strain over squash mix.  Finish to order with micro basil.

Fennel Choucroute

Ingredients:

  • 10 bulbs fennel, shaved
  • 10 leeks, julienne
  • 5 onions, julienne
  • 12 cloves garlic, minced
  • 8 C white wine
  • 1.5 cups champagne vinegar
  • Sachet-3 T caraway, 1 T juniper berries, 1 T peppercorns, 10 sprigs Thyme
  • 2 T sugar

Method:

Sweat fennel, onions, leeks and garlic in grapeseed oil with the sachet until translucent.  Deglaze with vinegar and wine and add sugar.  Simmer over low heat with parchment lid until liquid has evaporated.  Season with salt and pepper.

Citrus- Brown Butter Aioli

Ingredients:

  • 3 C standard garlic aioli
  • ½ C citrus juice(lemon, lime & orange)
  • ¾ C browned milk solids

Method:

Combine ingredients, refrigerate for 2 days.

Pair it with a gin-based cocktail:

Surae Chinn
Surae Chinn joined ABC4 as the 4pm anchor in 2016. She transitioned to the station’s lifestyle show ‘Good Things Utah’ in 2019 as as full time host. She is also ABC4’s chief medical correspondent.

This article contains sponsored content.

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Utah VP Debate

More Utah Debate

Good Things Utah Sponsors