Wienerschnitzel – Grandma Lilli’s Recipe, Yummmm…
We’ll start off with a recipe for the Wiener Schnitzel, which is as close to an Austrian national food as you can get. In fact you’ll find it on the menu about anywhere in Austria, whether in Vienna, Tirol or anywhere in between. Across the border to the north (Germany), Austrians are frequently referred to as Schnitzelfressers (Schnitzel munchers).
Here’s one of my favorites. Grandma (to my sons) Lilly’s Wiener Schnitzel Recipe:
Veal cutlets (pork (which is used extensively in Austria) can be used as a substitute)
Potatoes ( for mashed potatoes)
Butter, egg, bread crumbs, flour, salt, pepper, garlic powder, lemon slices
Cranberry sauce and some parsley for garnish
How to Prepare (Grandma Lilly’s) Wiener Schnitzel:
You should have three ingredients ready: one with the beaten egg, one with flour and one with fine bread crumbs.
Cut the cutlets, if necessary, into a small size portion. A person may eat 3-4 of these.
Take a wooden hammer and “punch/hit” it tender to a thickness of about 1/4 to 1/3 of an inch. Sprinkle some (according to your taste) salt, pepper and garlic powder on meat before applying the wooden hammer.
Dip each, now tenderized, cutlet (Schnitzel) in the flour, egg and breadcrumbs respectively and put it in a skillet with hot “healthy” oil (Canola Oil) and fry till golden-brown. Some may prefer to use butter instead of oil, although for health and overheating reasons, not highly recommended.
In the meantime, cut the potatoes (peeled or un-peeled, as preferred) into chunks and boil along with some bay leaves, celery leaves and garlic cloves.
Mash the potatoes the old fashioned way, with a hand masher, add some butter and Sour Cream (optional) a pinch or two of Sea Salt and they’re ready.
Serve the schnitzel with the potatoes and cranberry sauce and you’ll surely clean your palate. Also, sprinkling some lemon juice on the Schnitzel, adds a bit of tang and WOW. Guten Appetit, Enjoy!
Also Check Out My Apfelstrudel
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