 |
|
|
|
|
|
|
|
|
|
|
|
 |
 |
 |
|
||||||||
 |
 |
|
|||||||||
 |
|
||||||||||
 |
 |
 |
 |
 |
 |
 |
 |
|
|||
 |
|
||||||||||
Recipes |
|
Wiener
Schnitzel 12 five oz. veal cutlet 6 eggs 4 cups bread crumbs, plain, dried 1 cup milk 12 lemon slices Fold one veal cutlet at a time into plastic wrap, and pound the veal cutlet on both sides, until the veal is thin (less than 1/8 of an inch). Season on both sides with salt and pepper, and set aside. Set up the flour and bread crumbs in a bowl. Beat the eggs and the milk with a fork in a separate bowl, add salt. Dip the veal cutlets, one at a time, in flour and pat excess off. Repeat the dipping with the eggs (make sure they are entirely covered with the egg mixture), let excess drip off the cutlets, and last put the cutlets on the bread crumbs. You can even pile the bread crumbs on top and pat it lightly. Shake off the excess. Lay breaded cutlets on a large platter before frying in a skillet. Heat a large skillet and add the vegetable oil (1/2 inch deep). When the oil is very hot, add one or two schnitzels at a time and fry the schnitzels on both sides until golden brown (one to two minutes on each side) until they are puffing up. Move the schnitzels around in the skillet while frying, so the schnitzels do not stick to the bottom of the skillet. Transfer the schnitzel to a plate covered with a paper towel to soak up the excess oil and keep warm, until all the Wiener schnitzels are finished. Serve the Wiener schnitzels on a warm plate with lemon wedges and parsley for garnish. In Austria and Germany the Wiener Schnitzel is served with cucumber salad, green salad, and/or with parsley potatoes. |
History: Wiener Schnitzel is a traditional Viennese dish. It is believed to have originated in Constantinople, where meats were breaded with gold flakes in an opulent display of the nobility's wealth. Food historians say the Venetians adopted the dish and popularized it throughout Italy. Then the common folk adapted the dish by substituting the gold flakes with golden breadcrumbs. During the Austrian occupation of Northern Italy field marshal Radetzky, who so loved the dish, is credited with bringing it home with him to Vienna. It was during the Habsburg's rule that the dish became popular in the Empire, and made it what it is today. Wiener Schnitzel is supposed to made only with veal. In Europe. veal is very expensive and the dish is sometimes made with pork. However that dish must be listed as Pork Schnitzel on the menu it's against the law to call it Wiener Schnitzel. When German settlers came to Texas in the 1840's they brought the dish with them. Here in Texas, with beef so readily available, they substituted the beef for the veal, and cook it the same way. That dish is known today as Chicken-Fried-Steak. |
Rudi Lechner
Would you like the recipe for one of Rudi's specialties? |
