Wienerschnitzel And Eggs Recipe
Tenderized Beef lightly floured and served with two Eggs, Hashbrowns, Finn’s brown sauce garnished with Lemon slice and Capers and Toast.
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Ingredients
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Wienerschnitzel (Tenderized Beef)
Eggs
Hashbrowns
Finn’s Brown Sauce
Toast & Garnish
Method
Wienerschnitzel (Tenderized Beef)
- 1
Prep the steaks
If steaks are thicker than 1/8 inch, place each between two sheets of plastic wrap and gently pound with a meat mallet to about 1/8" (3 mm) thickness. Season both sides lightly with 1 tsp salt and 1/2 tsp pepper (from the ingredient list). Pat dry.
- 2
Set up dredging station
Place 1 cup flour on a large plate and season with 1 tsp salt and 1/2 tsp pepper; whisk to combine. In a shallow bowl, whisk the 2 eggs with 2 tablespoons milk to make an egg wash.
- 3
- 4
Pan-fry
Heat a large skillet over medium-high heat. Add 1/2 cup neutral oil and 2 tablespoons butter. When the butter has melted and the fat is shimmering but not smoking (about 350°F), add steaks in a single layer without crowding (cook in batches if needed). Fry each side 2–3 minutes until golden brown and cooked through. Transfer to a wire rack or plate lined with paper towels and keep warm in a low oven (around 200°F) while finishing remaining steaks.
- 5
Eggs
- 6
Fry the eggs
In a nonstick skillet over medium-low heat, melt 2 tablespoons butter. Crack eggs into a small bowl and gently slide into the pan. For sunny-side up, cook slowly until whites are set but yolks still runny, 3–4 minutes; for over-easy, cook 2–3 minutes then gently flip and cook 20–30 seconds. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm until plating.
Hashbrowns
- 7
Prepare potatoes
Grate the peeled russet potatoes into a bowl. Rinse under cold water to remove excess starch, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Transfer to a bowl and mix with the grated onion, 1 tsp salt and 1/2 tsp pepper.
- 8
Pan-fry hashbrowns
Heat a large skillet over medium-high heat and add 2 tablespoons butter and 1 tablespoon neutral oil. When hot, add the grated potato mixture, pressing into an even layer. Cook undisturbed 5–7 minutes until the bottom is deeply golden and crisp. Flip in sections (or invert onto a plate then slide back) and cook another 4–6 minutes until crisp and cooked through. Adjust heat as needed to avoid burning. Transfer to a warm plate and keep in oven until serving.
Finn’s Brown Sauce
- 9
Make a roux
In a small saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk constantly for 1–2 minutes until the mixture turns a light golden color (do not brown too deeply).
- 10
Finish sauce
Gradually whisk in 1 cup beef stock until smooth. Add 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1/2 tsp Dijon mustard, 1/2 tsp brown sugar, 1/4 tsp black pepper and simmer gently 3–5 minutes until slightly thickened. Taste and adjust seasoning; stir in 1 tsp fresh lemon juice at the end to brighten the flavor. Keep warm; if it thickens too much, whisk in a tablespoon of stock or water.
Toast & Plating
- 11
- 12