So I mentioned it once before here, but because it was one of the best times in my life, I’m going to mention it again. During the year of 2008, I spent the months of September through December in Vienna, Austria (and a little bit elsewhere) living with an amazing Austrian family, learning the German language and learning about Austrian culture. I loved being there so much that I am always missing all of it with a little bit of my heart and I’m constantly trying to find ways to go back.
|A view of the town in the valley, from our hike in the Alps – a dream, isn’t it?|
But one of the things I remember most is going to mass on their Thanksgiving day. And although I am not catholic (read about my religion here) and my German was pretty pathetic, I could still feel a spirit there, and it was an amazing experience.
6 TBS flour
1 TBS salt
1 tsp pepper
1/2 cup italian bread crumbs
1 cup panko
1 lemon1. In a shallow large pan put about 1 inch of oil, and heat over medium low.
2. Beat each cutlet using a meat tenderizer or a heavy flat pan, between 2 pieces of plastic wrap until cutlets are about 1/4 inch thick.
3. Rinse the cutlets under cold water.
4. Dry with a paper towel.
5. Mix the flour with the salt and pepper in a small bowl.
6. Dip each cutlet into the flour mixture and cover completely.
7. In another bowl beat eggs.
8. In a third bowl combing Italian and Panko bread crumbs.
9. Dip each cutlet in the eggs and then cover in the bread crumbs.
10. Fry each cutlet in the oil for about 3 minutes on each side, until the breadcrumbs turn a golden brown color.
11. Cut lemon into wedges.
12. Serve each schnitzel with a lemon wedge.
13. Squeeze lemon juice over schnitzel and enjoy.**
**If you want to make the meal more American, you can dip the schnitzel pieces into ketchup or another sauce instead. Either way, its delicious.
PS. Wiener Schnitzel means Viennese Cutlet. Wien is Vienna in German, and its pronounced veen. 🙂