LINDENHURST It is the kind of food that you'll especially enjoy eating as the weather gets colder, because this food sticks to your ribs.
We headed to the Village Lanterne, located at 143 North Wellwood Avenue in Lindenhurst.
Tom Lorch is certainly hoping people like his foods. German dishes are the mainstay of his restaurant. He opened the Village Lanterne last year, just down the block from his bakery, which opened in the 1970s. That was back when Lindenhurst had a strong German population.
The neighborhood is now more diverse, but step inside the restaurant, and it's like going back to the old country.
The recipes are Tom's mother's, executed by chef James Chew. There are potato dumplings,
sauerbraten, pretzel rolls and veal ala holstein.
Chef James pounds the veal so it's very thin, then dips the veal in flour and egg wash and seasoned panko. The rest is done at the stove, where its pan-fried.
It is coupled with spaetzle and cabbage.
It's a taste of Germany without ever leaving Long Island!
Ingredients:
Two 4-ounce slices of veal
Flour for dredging
Egg wash for dipping, 1 egg beaten with 1/4 cup milk
1 cup panko, seasoned with garlic powder, salt and pepper
Oil for pan frying
2 eggs
4 anchovies, rinsed
2 tablespoons unsalted butter
1 teaspoon capers, rinsed
Directions:
Take one piece of veal at a time, place the veal slice between two large pieces of plastic wrap.
Using the flat side of a meat mallet, pound the meat until 1/4-inch thick, being careful not to make any tears in the meat. Repeat with each piece of veal.
Dredge in the flour, shake off excess.
Dip into the egg wash, allow excess to drip off.
Coat in panko.
Heat 3/4 cup of oil in a large skillet until very hot. Place the veal pieces into the oil. (A sign of a good schnitzel is when the breading "bubbles" up while pan-frying).
Cook until golden brown, about 2 minutes. Flip and cook until golden.
Remove and keep warm on a service platter. Remove the excess oil from the skillet.
Crack the eggs into the skillet abnd make two sunny side up eggs. Place a cooked egg on top of each.
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