Veal Cutlets with Crabmeat Cream Sauce, aka Wiener Schnitzel Louisiana style, are usually referred to in New Orleans as “Panéed Veal,” which means breaded and pan fried. It can be veal scallopine or the cutlets I used here, but the important thing is to get a crisp crust.
Veal Cutlets Gulf Coast Style
This version is based on the one we used to have at the late great German restaurant Kolb’s. This is Schnitzel with a Gulf Coast twist. You take a savory slice of veal, fry it to perfection, then cover it with vermouth and sage scented sauce studded with lump crabmeat. It’s plain and fancy at the same time.
If you’re looking for the most traditional and elegant presentation you’ll want to go with the scallopine, but at about half the price the cutlets are a good option. If you do get the cutlets keep in mind that some butchers can cut them pretty thick. For this dish, you are much better off with a thinner version no more than half an inch thick.
The Prep
Be sure and dry off the veal and then you’ll do the breading. First, you season the veal then dip in beaten egg then the flour. Quick fry in oil and drain.
For the sauce you’ll want to make a roux as described below then add the onion, sage, bay leaf, broth and heavy cream. Carefully place the lumps of crabmeat in the sauce to warm and pour over the cutlet.
And for Desert try
A classic German Apple Cake which is easy to make and very delicious.
- For the cutlets:
- 4 veal cutlets (or scallopine)
- 1 egg
- flour or breadcrumbs
- vegetable oil
- For the cream sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- ½ tsp. sage (or one sprig fresh)
- ¼ cup minced onion
- ½ tsp. vermouth
- 1 bay leaf
- ½ cup beef broth (can substitute chicken)
- 2 tablespoons heavy cream
- ½ to 1 lb. jumbo lump crabmeat
- For the cutlets:
- Salt and pepper the cutlets, dip in beaten egg, then dredge in flour.
- Fry in oil then set aside.
- For the cream sauce:
- Melt the butter in a saucepan and add onion. Add flour and make a roux.
- Add broth gradually until the sauce reaches the consistency you prefer then add cream. You may add a little more or less broth depending on personal preference. When they are incorporated, add sage, vermouth, and bay leaf and let cook at a low temperature for about 10 minutes.
- Adjust seasoning then pour through a strainer.
- Now carefully add the lump crab meat just long enough to warm it.
- Put several pieces of crab on top of the cutlet then top with sauce, parsley, and paprika.