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THE Dish: Chef Eduard Frauneder's Wiener Schnitzel

(CBS News) Hailing from Austria, Chef Eduard Frauneder is one of the world's youngest Michelin Starred chefs. He began his culinary career at age 12, working alongside his father in the multiple bakeries and pastry shops he owned in Vienna.

Eduard began his formal training at the Vienna Culinary Institute. After his studies, Eduard opened a concept restaurant, Bistro Andromeda, for the United Nations headquarters in Vienna. He remained the executive chef until taking the position of personal chef for the Austrian ambassador to the United Kingdom. From his exposure in the diplomatic world, Eduard developed a keen sense for haute cuisine and the urge to travel with his skills around the world.

Special section: Food and Wine

After leaving his position, he moved to New York City and with his business partner and co-chef, Wolfgang Ban, opened Seasonal restaurant and weinbar in October 2008. Seasonal was awarded a Michelin Star and 25 food points from Zagat guide in 2010-2012 and named one of New York magazine's "best new restaurants" of 2010.

In December 2010, Eduard and Wolfgang opened their second restaurant, Edi & the Wolf, in New York City's east village and in December 2012, they opened the Third Man, a cocktail bar down the block.

He joins us with his ultimate dish, Edi and the Wolf's Wiener Schnitzel

Edi & the Wolf Wiener Schnitzel

3 lb. heritage pork (center cut)

7 oz. flour

4 eggs

7 oz. breadcrumbs

Splash of seltzer water

Oil to fry

Salt

Lemon

1. Slice pork against the grain into 80 gram pieces, pound until 2/8 of an inch think (pounding will allow it to cook evenly, tenderize the meat and make it souffle nicer)

2. Season with salt and pepper and dip in flour, egg (beaten with splash of seltzer) and breadcrumbs

3. Shake off excess. Heat oil till 350 F and crisp under constant circular movement for 60 seconds. Pat dry and serve

Potato Salad

1.5 lb Austrian crescent potatoes or fingerling potatoes

3 shallots

1 bunch of scallions

3cups Canola Oil

1 cup Champagne Vinegar

Mustard

Salt

White Pepper

1.Boil potatoes until soft but not too tender

2.Blend champagne vinegar, luke warm water, salt, white pepper and canola oil until it emulsifies

3. Slice peeled and hot potatoes into the dressing, (warm starch from the potatoes will help further emulsify the potato salad)

4. Add small diced scallions and shallots to the salad, season to personal flavor with mustard, salt

and vinegar

Cucumber Salad

4 Hot House Cucumbers

3oz. Sour Cream

Salt

1 Tbs. Champagne Vinegar

2 Shallots

1/2 Bunch Dill

White Pepper

1.Peel the cucumber and slice on a mandolin into a 6 inch long thin spaghetti shape (do not

slice the seed core of the cucumber)

2. Sprinkle with salt to de-water the cucumber and press out all excess water

3. Marinate with the sour cream, champagne vinegar, shallots, dill and white pepper

4. To plate, roll it up with fork or tweezers.

Fried brussels sprouts

2 lbs brussels sprouts

Canola oil

Juice of 1 fresh lemon

1 tbl. Parsley

1 tbl. Chives

Chili pepper flakes

Salt

Pepper

1.Heat canola oil in a deep fryer

2. Cut-off brussels sprouts stems, then peel soiled outer-leaves off

3. Cut into quarters. Place in hot oil and fry until sprouts begin to gently flower (appx. 3-4 minutes)

4. Remove and drain excess oil into paper towels

5. Add lemon juice, parsley, and chives

6. Season with chili pepper flakes, salt, and pepper to taste

Spatzle gratin with wild mushrooms and fava beans

4 eggs

3/4 cup milk

3 cup flour

1 tbs. creme fraiche

1 cup sliced mushrooms

1 cup fava beans

1 cup grated gruyere cheese

2 tbs. Chives

2 tbs. Parsley

Salt

Pepper

Nutmeg

1. Preheat oven to high broil

2. Bring 6-8 cups of water, canola oil, and salt

3. Mix eggs, milk and flour in a blender for a semi-firm dough

4. Press spatzle dough through a 5mm holed hotel pan into boiling water, so pea- sized drops form in the water (in case to thin or to thick adjust consistency)

5. Boil for 3 minutes. Remove from heat and strain

6. Sautee mushrooms and fava beans (in separate pans)

7. Pour spatzle into a large bowl, and then gently fold in creme fraiche

8. Add sauteed fava beans, mushrooms, parsley, & chives and mix until well-integrated

9. Add salt, pepper, and nutmeg to taste

10. Pour into baking dish and top with gruyere cheese. Broil until top is golden-brown.

11. Cool for 15 minutes, then enjoy!

Sachertorte

* makes 1 cake, 12 pcs.

3/4 cup soft butter

1/3 cup confectioner's sugar

5 eggs (separated)

3/4 cup melted bittersweet dark chocolate

3/4 cup flour

2 cups granulated sugar

Apricot jam

1 cup bittersweet dark chocolate pieces

1 cup water

1. Preheat oven to 350 degrees

2. In a large bowl, mix soft butter and confectioner's sugar

3. Stir in melted chocolate and beaten egg yolks

4. In another bowl, beat the egg whites and a hefty ½ cup of granulated sugar until soft peaks form

5. Gently fold egg white mixture and chocolate mixture together in a large bowl

6. Pour batter into a 2" x 9" round cake pan

7. Bake for 30-35 minutes

8. Remove cake from pan and cool on cake board

9. Bring water and 11/2 cups of sugar to a boil and add chocolate pieces

10. Use a thermometer, reduce heat and gently stir glaze to 110 degrees celsius (230 farenheit)

11. Cool until mixture until at glazing consistency.

12. Slice cake into 3 layers

11. Coat top of bottom layer with apricot jam, then place 2nd layer, then repeat with jam, before placing last top layer

12. With a small knife, gently shave off any hard edges

13. Glaze cake with chocolate glaze

14. After the glaze is firm cut the cake with a heated knife

15. Serve with whipped cream.

Spirit of '49 cocktail

.75 oz lemon juice

.75 oz honey syrup

.5 oz myrtleberry

1.5 oz bourbon

2 dash bitters

1.Shake with ice & fine strain into rocks glass.

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