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Adds the school predisent: Austrian cuisine, a major component of which is pork, is prominently featured in the class curriculum. Advising guests also includes the tasting of alcoholic beverages. Furthermore, the job description of a restaurant waitress includes the wearing of proper clothing. In plain text: If a Muslim girl works as a waitress in a restaurant, she is not allowed to wear a headscarf.Priceless, effing priceless! Finally, a line in the sand. Even if it is "just" schnitzel. (See recipe below.)Some background: Schnitzel essentially means "parts". While most of us are used to this dish being a veal or pork cutlet, usually from the loin, its name actually refers to a bit of chef's magic.One principal process involved in making schnitzel is hammering out the meat in order to tenderize it. A resourceful chef can fabricate a proper schnitzel from several collops of meat and still arrive at a reasonable semblance of a tenderized cutlet. Ergo, the term, "schnitzel" and its reference to parts.It is difficult to imagine that Austria will abandon anytime soon such an economical and toothesome article of its national cuisine. Both its history and the economical nature of its preparation make schnitzel a delicious and venerated cultural institution.For those who would like to try this wonderful recipe, here is a guide to the preparation of this dish:Wiener Schnitzel Breaded CutletsPreparation time: 45 minutesServes: 4 - 8 PeopleIngredients:2 Lbs. Boneless Veal or Pork Cutlets2-3 Large Eggs1-2 Cups Fresh White Bread Crumbs*1/2-1 Stick Butter2-4 TBS Water or Milk1/2-1 Cup White Flour1/2 Tsp Salt1/4 Tsp Ground White Pepper1 - 2 Lemons*The key to this recipe is to use fresh bread crumbs. Avoid using dry crumbs as they will soak up the oils and become heavy in texture.Preparation:Bring the meat and eggs to room temperature. Mix the flour, salt and white pepper. Using a tenderizing mallet, hammer the cutlets until they are one half their original thickness. Give extra attention to fatty areas of the meat. If the cutlets are small, use a slight sideways dragging motion during the hammering action to spread the meat outwards from its center. Dredge both sides of the cutlets in the flour mixture and place them on waxed paper. After a few minutes, repeat this dredging one or two more times to build up a good coating. Remove the crusts from the (~6-8) slices of white bread, cut them into small squares and use a hand blender or food processor to shred into them medium size crumbs. Break the eggs into a shallow bowl, add the water or milk and beat thoroughly. Take each cutlet and drag it through the egg wash before coating it with breadcrumbs. Allow the breaded cutlets to rest for at least fifteen minutes before frying. This permits the breading to set and adhere better to the meat while it cooks.Preheat a large skillet over low heat. Melt half the butter in the pan and wait for it to foam. Place each piece in the pan and continue until all of the cutlets are frying. Shake the pan when each cutlet is introduced to prevent it from sticking. All of the pieces should slide freely in the skillet. If necessary, increase the heat to high while introducing the cutlets into the pan. It is important that the skillet does not lose its heat during the initial stages of frying. Return the heat to medium or low but be sure to maintain a good sizzle in the pan. Watch closely to avoid scorching the meat. Turn each cutlet as soon as it is a golden brown underneath. Add more butter as needed. Finish frying off the cutlets and place them on a platter lined with paper towels to drain. Let the cooked meat rest for five minutes before garnishing with wedges of lemon. Capers may also be served on the side with this dish.Accompany this dish with boiled red creamers or mashed potatoes. White asparagus is an excellent side vegetable or serve a more traditional steamed cabbage.Note: Thanks to Jacques Pepin for the hint on using fresh breadcrumbs. His method takes this dish to the next level of quality and flavor.
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(VISITOR) AUTHOR'S NAME
Ricarlos
MESSAGE TIMESTAMP
20 december 2014, 04:54:05
AUTHOR'S IP LOGGED
190.198.90.198
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