Have you ever noticed that when you try to cook something new, it seems to take a long time? It has been proven, that because we have to concentrate on the task and be present throughout the process, time seems to go by more slowly. But if we make a dish often enough, it becomes second nature. You can cook while thinking about what you have to get done the next day. One dish that clearly falls into this category is Schnitzel. It seems that making them might take a lot of time, but it is really very simple, easy and quick, once you have the process down. Give it a try. My kids, and their friends, love love love Schnitzel. Come and cook with us!
Wienerschnitzel, meaning “Viennese Schnitzel”, is a classic meal back home and considered to be Austria’s national dish, along with Apfelstrudel. When given the chance, my kids would ask for it time and again, as they like it so much. It’s usually made with meat, but my mom makes it with fish, porcini mushrooms – a true delicacy – and even vegetables from her garden, tempura style. When it comes to the meat choices, the classic dish is made with veal. However, we have experimented with different types of meat and after a lot of testing by my eager test-subjects, the verdict was that chicken schnitzel is what’s best.
So why all this talk about lengthy recipes? Well, there are a few steps involved to make the perfect Schnitzel. First, the meat has to be cut just right, then padded dry, seasoned, dragged through flour, drenched in egg mixture and then coated in bread crumbs. All that before it’s fried in a little oil and, if not eaten immediately, kept warm in the oven. At least you won’t have to worry about left-overs, as there are usually none when serving this meal.
So next time you feel like experimenting with something new, take the leap to Austria and let them show you why Wienerschnitzel are so popular on so many dinner tables across Europe. Come and cook with us!