Wiener Food
WIENER SCHNITZEL
Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.
Provided by Carolin
Categories World Cuisine Recipes European Austrian
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
- Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 51 g, Cholesterol 168.7 mg, Fat 12.4 g, Fiber 2.9 g, Protein 27.4 g, SaturatedFat 3.5 g, Sodium 479.1 mg, Sugar 3.6 g
WIENERSCHNITZEL
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
Provided by Loves2CookinMN
Categories World Cuisine Recipes European German
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
- In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
- Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 33.7 g, Cholesterol 229.6 mg, Fat 29.1 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 15.5 g, Sodium 781.7 mg, Sugar 2.4 g
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- Wiener Schnitzel. One of Austria's national dishes, Wiener schnitzel is certainly its most successful export. Made from a thin cutlet of veal that's breaded and then pan-fried in butter or oil, schnitzel is cheerfully served in restaurants and eateries around the capital.
- The Sachertorte. The Sachertorte is a proud symbol of the Austrian capital. It's a dense, chocolate sponge cake made with thin layers of apricot jam that's topped with a semi-firm chocolate icing.
- Austrian Goulash. This Hungarian import has become hugely popular in Vienna and around Austria, adapted locally to become its own distinctive dish. A hearty beef stew seasoned with tomatoes, onion, and paprika, the version you'll most likely taste in Vienna often includes Semmelknödel (dumplings).
- Apfelstrudel (Apple Strudel) Another Austrian delicacy loved around the world, the Apfelstrudel gained in popularity around Eastern Europe under the influence of the Habsburg empire.
- Spargel (Spring Asparagus) One local delight that we recommend trying if you're visiting in the spring is asparagus. Austria and Vienna offer some of the world's most delicious green and white asparagus, invariably prepared in creative, fresh ways.
- Erdäpfelsalat (Austrian-style Potato Salad) Quite different from its North American counterpart, there's no mayonnaise to be found in this fresh, healthy salad.
- Powidltascherl (Plum Jam Turnovers) These delicious plum jam turnovers are about as Austrian as you can get. Difficult to find outside of Austria, Germany, and Eastern Europe, they originally hail from neighboring Bohemia (now the Czech Republic) but have become a staple in Austrian kitchens.
- Tafelspitz (Beef or Veal Boiled in Broth With Vegetables) Another local specialty for meat lovers is Tafelspitz, a quintessentially Austrian dish made with tender filet of beef or veal gently boiled in broth.
- Melange (Viennese Coffee) Like Paris and Rome, Vienna is a European coffee capital. Cafes sprung up all around the city in the 18th through 20th centuries and have become fixtures of cultural and culinary life in the Austrian capital.
- Wiener Wurstel (Viennese Sausages) Simple yet renowned for their flavor, these sausages are traditionally made from both beef and pork, encased in sheeps' intestine.
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