this is a Wiener Schnitzel!
made famous in Vienna- and something I am really looking forward to trying on our christmas holiday.
according to the wikipedia
Wiener schnitzel (from the German Wiener Schnitzel, meaning Vienna-style veal cutlet) is one of the most, if not the most, famous of traditional Austrian dishes. Possibly originating in Northern Italy (as cotoletta alla milanese), the recipe may have appeared in Vienna during the 15th or 16th century. According to another theory, it was introduced by Field Marshal Radetzky in 1857. The term "Wiener schnitzel" itself dates to at least 1862.Wiener schnitzel is traditionally prepared from a thinly-sliced piece of veal, which is further tenderized by pounding with meat mallet, then successively dipped into wheat flour, eggs and breadcrumbs before being fried in clarified butter or lard. Sometimes the breadcrumbs are seasoned with freshly ground black pepper.
there is a good recipe for Schnitzel here.
and according to The Passionate Cook...
The only condiments allowed near a Schnitzel are lemon juice (to sparingly drizzle over - you want it to cut through the grease, but don't allow the breading to go soggy) and cranberry compote. If you want to avoid dropping pips on your meat, wrap the lemon in gauze for a "safety net"...
Chris and Lauren Schnizel escapades are coming your way in just 17DAYS!!!
No comments:
Post a Comment