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Kolb's Kaiser Schnitzel



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La Belle Cuisine


Kolb’s Kaiser Schnitzel

The Restaurants of New Orleans
By Roy F. Guste, Jr., 1982, W. W. Norton & Company, Inc.


125 St. Charles Avenue

"It's still hard to believe that Kolb's is not still around. It served in an extremely prominent location for almost a century, and was the first name anyone thought
of when the matter of German cooking was brought up. Its premises were utterly unique, enough so that no small number of people went there just to be there.

Kolb's was founded just before the turn of the last century by Conrad Kolb, in
a fine three-story, galleried brick building built in 1846 as the headquarters
and townhouse of Daniel Pratt, a manufacturer of cotton gins. The restaurant
became enormously popular -- enough so that it expanded into the former
Louisiana Jockey Club next door, in a similarly venerable brick structure.

No location in New Orleans could have been better for a restaurant. It was
just off Canal Street, the center of all commerce in New Orleans. It was a
half-block from the St. Charles Hotel, the leading hostelry in the city at that
time. In the early 1900s, the French Quarter was in a state of decay, and
even though it held many great restaurants, the main action had moved to
the business  district, on and just off Canal."

~ Tom Fitzmorris

Serves 6

Veal Stock:
1 pound veal trimmings and bones
1 tablespoon butter
2 medium onions, diced
2 medium carrots, diced
2 celery tops
1 bay leaf
3-4 parsley sprigs
1 cup dry white wine
3 cups water

1/2 stick (4 tablespoons) butter
4 tablespoons flour
1/2 pound raw peeled and deveined
small shrimp
1/2 cup half-and-half
Six 2-ounce cutlets of milk-fed veal, flattened
Six 2-ounce cutlets of pork loin, flattened
1/4 teaspoon salt
1/8 teaspoon white pepper
3/4 cup all-purpose flour
2 eggs, beaten with 1/2 cup water
1 cup plain breadcrumbs
2 sticks butter

To make the veal stock, brown the veal trimmings and bones in 1 tablespoon of butter. Add the diced onions and carrots and sauté for
4-5 minutes. Add the celery tops, bay leaf, parsley, and wine, and
reduce the liquid by half. Add the water, and simmer the stock
for 1 hour. Strain. Reserve.
Make a roux by melting 4 tablespoons of butter in a saucepan and adding
the flour. Cook, stirring constantly, over medium-low heat until the roux
is medium-brown in color, approximately 15 minutes. Slowly add 2 cups
veal stock, and cook 2-3 minutes. Add the raw shrimp and simmer for 10
minutes. Add the half-and-half, and season with salt and pepper. Do not
boil the sauce once the half-and-half has been added.

To prepare the cutlets
, first sprinkle them with salt and pepper. Keep
the veal cutlets separate from the pork cutlets. Dredge the veal cutlets in
flour, then dip them in the egg-water mixture, and finally coat them with
bread crumbs. In a large frying pan melt one stick of butter and sauté the
veal cutlets until they are golden brown. Follow the same procedure for
the pork cutlets, using another stick of butter for sautéing.
Place one of each cutlet on serving plates, and cover with the
warm sauce.

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