Austrian Cuisine

Hi to all of you!

Today I am going to continue my obsession with Austrian cuisine, and show you our favorite "Vienna Schnitzel or Wiener Schnitzel", which we had tonight.


Ingredients:

1 cup all-purpose flour
2 large eggs, well beaten with a little bit of water
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, washed in cold water, dried and pounded as thin as possible
Sea Salt
Fresh Ground Pepper
Butter
Lemon Juice

Directions:

1. Place the following ingredients in 3 separate wide, shallow bowls, keep them discrete: all-purpose flour, eggs and bread crumbs
2. Lightly salt and pepper the meat, on both sides
3. Using a fork or tongs to hold it, place one of the veal slice into the flour bowl. Gently press so that the flour adheres, then turn the schnitzel over and repeat
4. Use the same fork or tongs and coat the meat on both sides with the beaten egg
5. 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

* Repeat with the remaining schnitzels; be sure to clean the bread crumbs from the end of the fork or tongs between breading each one. So that they do not get inside the schnitzels

6. When done with all the schnitzels, place in a fridge for about 1 hour
7. In 1 hour, heat butter in a medium frying pan over high heat
8. 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. When cooked sprinkle with lemon juice, and set aside for a minute


Serve with Warm with a "Traditional Austrian Potato Salad" on a side


Ingredients:

2 pounds of potatoes, Yukon Gold potatoes are the most appropriate
1 cup Chicken Broth
2 tablespoon Balsamic Vinegar
1 teaspoon Mustard
1 tablespoon Olive Oil
Sea Salt
Fresh Ground Pepper
1 small Onion, chopped fine
copped Parsley

Directions:

1. Bring potatoes to boil in a large pot, reduce heat and cook for 20 more min, or until potatoes offer no resistance when pierced with a fork.
2. When potatoes are cooked, slice them into cubes
3. In a sauce pan warm chicken broth, add mustard, olive oil, sea salt, pepper, and onion
4. Pour sauce over the potatoes, mix everything well. After add balsamic, and mix the salad
5. Salt and pepper as needed
6. Add parsley, mix everything and set aside for 30 min

The Schnitzel tastes best with a cranberry sauce, and I am very sorry for not adding its recipe on this post, simply because I could not find frozen or fresh cranberries in a shop. However, I promise to post this sauce recipe as soon as I find cranberries.

Picture of the day :)

Place where we got married, picturesque Lake Tahoe
Here you can find more photos of our wedding

Thank you for reading!
Cheers!