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Recipe
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Viennese Schnitzel

  1. Lay out the schnitzel, remove any skin and beat until thin. Season on both sides with salt and pepper. Place flour and breadcrumbs into separate flat plates, beat the eggs together on a further plate using a fork.
  2. Coat each schnitzel firstly on both sides in flour, then draw through the beaten eggs, ensuring that no part of the schnitzel remains dry. Lastly, coat in the breadcrumbs and carefully press down the crumbs using the reverse side of the fork (this causes the crumb coating to “fluff up” better during cooking).
  3. In a large pan (or 2 medium-sized pans), melt sufficient clarified butter for the schnitzel to be able to swim freely in the oil (or heat up the plant oil with 1 – 2 tbsp of clarified butter or butter).
  4. Only place the schnitzel in the pan when the fat is so hot that it hisses and bubbles up if some breadcrumbs or a small piece of butter is introduced to it.
  5. Depending on the thickness and the type of meat, fry for between 2 minutes and 4 minutes until golden brown. Turn using a spatula (do not pierce the coating!) and fry on the other side until similarly golden brown.
  6. Remove the crispy schnitzel and place on kitchen paper to dry off. Dab carefully to dry the schnitzel. Arrange on the plate and garnish with slices of lemon before serving.

Serve with parsley potatoes, rice, potato salad or mixed salad.

Cooking time: depending on the thickness and the meat, 4 – 8 minutes

 

 

Source: Austrian National Tourist Office

Recipe

Bean Soup with Smoked Pork Knee

The cuisine of northern Slovakia is influenced by the harsh climatic conditions of the area, where it is usually intensively cold at least three months per year. This is one of the reasons why smoked meat, potatoes, sauerkraut, dairy products and pulses are typical for this cuisine. In Slovakia, the pulses belong to the oldest cultivated crops. The most famous dish, still popular of the Slovak kitchen, is the bean soup, which used to be part of the Christmas Eve dinner for many families.

Recipe

Viennese Schnitzel

The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!

Ingredients

  • 4 veal schnitzel, each 150 – 180 g (alternatively, use pork or turkey)
  • 2 eggs
  • Approx. 100 g coarse-ground flour
  • Approx. 100 g breadcrumbs
  • Salt, pepper
  • Clarified butter and/or plant oil
  • Slices of lemon, to garnish