Where is my good German beer!
Today we celebrate National Wiener Schnitzel day. Now Wiener Schnitzel is a classic Austrian comfort food and is very similar to our classic comfort food known as "chicken fried steak", which by the way was featured just the other day. So from one side of the world to the other you can see that deep down we are all the same... we all just want to be loved a little, we all want to feel that we are doing something good in this world... you know, we want to feel noticed a bit! Hey, it is all good, especially when you are getting ready to eat some good food, where ever it is from.
Now Wiener Schnitzel is similar yet there are some differences. Wiener Schnitzel is made using a veal cutlet verses a beef cube steak as in the chicken fried steak. We Americans then smother our version in a cream gravy and serve it with mashed potatoes. Where the Austrian version is served simply with a lemon wedge and skinny French fries. Wiener Schnitzel in a sense, is a lighter meal. So get ready to enjoy another version of comfort foods... from around the world! And now for the recipe...
Wiener Schnitzel recipe
- 4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use chicken or pork, as well)
- 1/4 c. flour (all purpose or brown rice)
- 1/4 tsp. salt
- 1/2 c. bread crumbs
- 2 eggs
- Oil or lard for frying (lard is traditional)
Preparation:
- To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet.
- Pound the meat evenly to 1/4 inch thickness for best results.
- Do not press the bread crumbs into the meat. The crust should not adhere completely, but form a loose shell around the schnitzel.
- Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean up is easier!
Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish. (This is known as your flour station)
Heat at least 1/4 inch of oil in the pan to 350°F.
Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and potato salad or green salad and serve.
O.K. off to explore what the world has to offer. Today, no matter what the weather is outside, is a beautiful day! Go out and explore life too! There is always something going on... in an open meadow or pasture, the shores of a pond in the middle of the woods... in a park under a tree. Take advantage of life and know that you are loved. Peace my friends... we are half way through this glorious week, don't let it slip away...
"The indispensable first step to getting the things you want out of life is this: decide what you want."
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