A little taste of Austria
One of the greatest and most simple dishes of the Austrian repertoire is the Wiener Schnitzel or Viennese Cutlet. One of these washed down with a refreshing glass of Gruner Veltliner makes for an excellent lunch. It’s very similar to a Milanese in Italy but no good Austrian would ever admit that!
In order to make a fine Wiener Schnitzel you must start with high quality veal which must be pounded to make it thin and fine. Here’s a recipe that will have you blowing your alpine horn in celebration! Enjoy it and the Gruner Veltliner too.
4 Veal Cutlets around 150 grams each
60 g Plain Flour
Half a teaspoon of salt
2 large eggs, well beaten
Oil for frying – vegetable oil that won’t taint the food
Lemon slices to garnish
Put the cutlets between cling film while you pound them with a meat hammer to about ¼ inch thickness. Heat the oil to around 180 degrees C. Set up three dishes with the flour and salt, beaten eggs and breadcrumbs. Dredge the cutlets firstly in the flour, then in the egg and then in the breadcrumbs. Allow any excess to drain off the cutlet then put it lightly into the breadcrumbs. You don’t want them to be moist so they will fry to crisp. Put the schnitzel immediately into the hot oil and fry for 2 to 3 minutes until golden brown. Turn the veal and fry on the other side until golden then take from the pan and drain on kitchen paper. You can fry these in batches but be careful not to overcrowd the pan and not to let the temperature of the oil drop.
These are great served with a potato salad or a green salad and some chips and a slice of lemon. Oh, and don’t forget the Gruner Veltliner!!