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Tuesday, April 12, 2011

Let's cook ..... Wiener Schnitzel!

I think it's time to focus on food again.
What about cooking the favourite austrian dish? Some years ago I was teaching ladies from all over the world how to make a real good Schnitzel. Let me share with you now this delicious recipe!

This probably is the most traditional Austrian dish you can get.
The original Wiener Schnitzel is made from veal, but it can be made also from chicken, turkey or more popular in Vienna, from pork.
And tradition also has it, that it goes best with potatoe salad and a slice of lemon.

Wiener Schnitzel
  • 1 kg Turkey breast
  • 2-3 eggs
  • 500g breadcrumbs
  • 200g flour
  • Salt
  • Oil
Cut the turkey into slices, like you want the Schnitzel to be.
Put the flour in one bowl, the breadcrumbs in another and the mixed eggs in another.
Salt the flour.

Now take each slice of meat and bed it into the flour. After coating it put in the next bowl with the eggs, coat it again well and finally coat it with the breadcrumbs. Get rid of any loose breadcrumbs by pressing them down firmly.

After doing so with all the meat heat up the oil in a big pan. Pour in enough oil, so that the Schnitzel can „swim“ slightly.

Fry them at medium to high heat, very slowly and carefully, otherwise they will burn immediately.

Potatoe Salad
  • 600g potatoes
  • 250 ml beef stock
  • 60g sliced spring onions or leek
  • 6 tbsp vegetable oil
  • 3 tbsp vinegar
  • Salt, pepper, mustard
Cook the potatoes, then peel them. Cover them with the beef stock immediately after slicing them – add onions—mix together.

It should result in a slightly creamy dressing.

Add oil and vinegar (apple vinegar preferred) and a dash of salt, pepper and a bit of english or Dijon mustard and pour over everything over the salad.

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