Austria

Austria is another country that I have visited in the flesh, although unlike Argentina it was for more than a few hours. When I was 16 (going on 17) my parents took the family for a white Christmas in Zell Am See, in Salzburg. Searching for Austrian recipes brought back some great memories of that trip.

I have this wonderful memory of the morning we went skiing. It was a miserable day in the town: the slate grey sky sending down sleety rain which turned to a brown slush on contact with the roads and footpaths. Most Australians rarely get to see snow, so we were excited despite the weather. Rain, hail, sleet or shine, we were going to enjoy ourselves. We took a train up to the slopes and when we hit the clouds we couldn't see a thing outside. All of a sudden though, the train broke through the cloud bank and the view was nothing short of breathtaking. My heart began to beat like the wings of the birds that rise from the lakes to the trees. All that could be seen were mountain peaks, small and white in the distance, poking through the blanket of clouds below; the clean bright air greeting the morning...

In case you missed the somewhat forced lyrical references above (it's late and I didn't try all that hard), let me tell you a few of my favourite (Austrian) things:


The Sound Of Music (set in Salzburg);
The Sound Of Griswold;
Arnold Schwarzenegger
Mozart
Schrodinger's Cat
PEZ Candy
and of course Weiner (from Vienna) Schnitzel.

There really was no question about what I was going to cook for Austria, it had to be weiner schnitzel.


Weiner Schnitzel

Ingredients

4 Veal cutlets pounded to 1/4 inch thickness
1/4 Cup Flour (all purpose or brown rice)
1/4 Tsp. Salt
1/2 Cup Bread crumbs
2 Eggs
Oil for frying (lard is traditional)

Directions

Press play and turn up volume:

Place the cutlet between sheets of plastic and pound meat flat with a heavy flat bottomed pan. Pound the meat evenly to 1/4 inch thickness for best results.

Set up three shallow dishes: Flour and salt in the first; breadcrumbs on the second; and eggs in the third.

Heat enough oil in a pan to 180 degrees C so that the breaded meat will 'swim' while cooking rather than sit on the bottom.

Cover meat in flour until dry, then in egg until completely coated. Allow excess to drip off then coat with breadcrumbs and place immediately into the pan.

Cook on both sides for about 4 minutes a side, ensuring they don't stick

Drain oil off on paper towel and serve with a lemon wedge and choice of salad and or potato, and a large Stiegl. I served mine with potato and a sautéed cabbage and sour cream salad (if you could call it that).