Its part of my heritage, so I decided to help a friend out with
creating a site dedicated to Austrian Foods! At Austrian
Recipes, you can find recipes for drinks and traditional meal
such as schnitzls, gluehwein and much much more!
From the site:
Hello and welcome to austrian recipes.net . I was born and raised
in Vienna and want to create a unique austrian recipe site with
all the delicious recipes that Austria has to offer. So you don't
have to wait until the next time you get to Vienna to enjoy your
Schnitzel or Apfelstrudel..now you have the chance to cook your
favourite meal at home! I hope you will enjoy your homemade masterpieces
and I will see you soon on austrian recipes!
Below is my favourite - Wiener Schnitzel!
Schnitzel - Serve on warmed dinner plates accompanied by a tossed
salad or potato salad with a simple oil and vinegar dressing. Pair
with an Austrian Riesling or Veltliner or a good-quality beer.
* • 1 cup flour
* • 2 large eggs, well beaten
* • 1 1/2 cups plain fine dried bread crumbs, preferably made
from stale French or Italian bread
* • 4 5-ounce slices veal rib-eye or eye round, pounded paper-thin
to 7 to 8 inches in diameter (see headnote and related TIP)
* • Salt or fine sea salt
* • 12 ounces clarified butter (see NOTE*)
Place the following ingredients in 3 separate wide, shallow bowls,
such as soup plates, keeping them discrete: flour, eggs and bread
Lightly season the meat with salt on both sides.
Using a fork or tongs to hold it, place one of the veal slices
into the flour bowl. Gently press so that the flour adheres, then
turn the schnitzel over and repeat.
Use the same fork or tongs and coat the meat on both sides with
the beaten egg.
Place the egg-coated schnitzel into the bowl of bread crumbs, gently
shaking the bowl so the underside of the schnitzel becomes coated.
Turn over and repeat with the second side. Avoid pressing the crumbs
into the schnitzel, which might result in a too-firm coating.
Repeat with the remaining schnitzels; be sure to clean the bread
crumbs from the end of the fork or tongs between breading each one.
The schnitzels can be covered and left for 1 to 2 hours at a cool
room temperature before cooking.
When ready to cook the schnitzels, line a large platter with a
few layers of paper towels.
Heat the clarified butter in a medium (9-inch) saute pan over medium
heat (the butter should be about 1 inch deep in the pan and should
register 325 degrees on an instant-read thermometer).
Working with one at a time, cook the schnitzels for just under
2 minutes per side, until golden on each side; the meat is thin
and will cook through easily. Transfer to the paper-towel-lined
platter and blot the schnitzel on both sides. Serve warm.
*NOTE: To clarify a pound of butter, heat it slowly over low heat
in a medium saucepan. After it has melted, let it stand for 10 minutes,
then use a spoon to skim off the foamy solids on the top. Pour off
the clarified butter, leaving the watery residue in the pan (a fat-separator
cup can be helpful for this). Pour the cooled butter into a plastic
container, cover and refrigerate. The butter may be used a second
time after frying a batch of schnitzel: Pass it through a fine-mesh
strainer to eliminate any solids, then cover and refrigerate as
above. Use within 1 month.
Adapted from Siegfried Kroepfl, executive chef at the Hotel Imperial
in Vienna, Austria.
345 calories, 24g fat, 11g saturated fat, 123mg cholesterol, 194mg
sodium, 4g carbohydrates, n/a dietary fiber, n/a sugar, 26g protein.