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Oktoberfest comes early this year for one top New York City chef.

September is officially known as German-American Friendship Month in the Big Apple--with festivities kicking off on September first.  German-American Friendship Month honors the German-American culture and the many contributions made by German immigrants by holding an entire month of celebrations, including the 53rd German-American Steuben Parade.

The Oktoberfest festival in Germany most people associate with the name doesn't start until September 18th.

For Austrian born chef Kurt Gutenbrunner Oktoberfest is a year-round celebration. Owner of the KG-NY Restaurant Group, Chef Gutenbrunner is renowned for his expertise in Austrian and German cuisine.

"It is a wonderful time of the year, and I am proud to be part of the celebrations," said Chef Gutenbrunner.  "My joy of sharing the richness and flavors of Austria and Germany with others is the main reason I began my restaurants."

Gutenbrunner is heavily involved in the city's upcoming festivities for the month, actively supporting many activities, including hosting the opening reception of German-American Friendship Month.

Ten years ago that Chef Gutenbrunner opened the doors to his Michelin Star "Wallse," located in the West Village. Since then, he has opened "Cafe Sabarsky" at the Neue Galerie, "Blaue Gans" in Tribeca, and the "Upholstery Store Wine Bar," also in the West Village.

Each restaurant has its own character and charm and feature unique menus items featuring traditional Austrian cuisine with a contemporary twist.

Most recently, Gutenbrunner has been serving as the culinary consultant to the Standard Hotels in New York and Los Angeles to help open the popular Biergarten at each location.

Wiener Schnitzel

• 1 1/4 pounds veal top round cut in 5-ounce scaloppines
• Salt and freshly ground white pepper
• 1 cup flour
• 2 eggs
• 2 tablespoons heavy cream
• 2 cups unseasoned bakery bread crumbs
• 2 cups vegetable oil
• 1/2 cup packed flat leaf parsley, rinsed well-dried and coarsely chopped
• 3 tablespoons unsalted butter
• 4 lemon wedges
• Cucumber or bibb lettuce salad in vinaigrette dressing

DIRECTIONS:

1. One at a time, place veal pieces in heavy 1-quart plastic bag and pound thin with pounder. Place veal on large platter and lightly salt and pepper both sides.
2. Put flour in a shallow bowl wide enough to hold a piece of veal flat. Put eggs and cream in a similar bowl. Beat to a blend. Put bread crumbs in a third similar bowl.
3. Heat oven to 175 degrees. Line baking sheet with parchment.  Arrange bowls near stove, along with a platter covered with layers of paper towel and a small plate covered with layers of paper towel.
4. Heat oil in an 11-12 inch skillet or saute pan, the deeper the better. When oil is quite hot put parsley in a strainer, put in oil and fry for 10 seconds. Remove parley, draining well and place on small plate.  Add butter to skillet and adjust heat to medium.
5. Put 1 slice veal in flour, cover well, then shake off excess. Deep in egg, turning to coat.  Put in breadcrumbs, coating well, then shake off excess. Put in skillet and fry for about one minute, gently moving the pan in a circular motion on the burner.  The oil should be frothy. When breading looks bubbly and starts to brown, turn and cook for another minute, then transfer to paper towel lined platter. Repeat with remaining veal, adjusting heat so crumb coating cooks gradually and evenly without burning.
6. Place the cooked, drained schnitzels on a baking sheet and put in oven until ready to serve, up to 15 minutes. Arrange veal on platter and individual plates.  Garnish with lemon wedges and fried parsley and serve with salad.

Salzburger Nockerl

• 1 Lemon
• 1 pint Raspberries
• Soft butter and sugar
• Large platter
• 10 Egg whites
• 4oz Sugar
• 4 Yolks
• 2oz All purpose flour

DIRECTIONS:

1. Pre-heat oven to 380F
2. Brush your platter with butter and then sprinkle sugar on top, so it covers the plate except for the edges.
3. Then mix raspberries with lemon juice and put them in the center of your buttered platter.
4. Start to whip egg whites, when they get a little foamy, slowly add the sugar and finish whipping until stiff peaks.
5. Take meringue out of mixing machine and carefully fold in yolks followed by the flour. Use a rubber spatula. Also be careful not to mix too much so you don’t lose too much volume.
6. Then, scoop three quenelles of batter next to each other – on top of raspberries.
7. Put it in the oven for about 12 min – or until golden brown at 390F.
8. Serve as soon as it comes out, with powder sugar on top. It will be soft still in the center.

Recipes are (C) Kurt Gutenbrunner.