Austrian

Kaiserschmarrn-mitPreiselbeeren
Kaiserschmarrn with mountain cranberry sauce.
Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austrian-Hungarian Empire. Regional influences from Italy, Hungary, Bohemia, Germany and theBalkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.
Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
Breakfast is of the "continental" type, usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening.
A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a Jause, and a more substantial version akin to a British "Ploughman´s Lunch" is called a Brettljause after the wooden board on which it is traditionally served.

RECIPES:

Wiener Schnitzel 1 Recipe.

Free Recipe Wiener Schnitzel 1.

Recipe Type: Free Veal Recipes. Recipe Preparation: cook. Cooking Temperature: . Recipe Serves: 6.

Ingredients for Wiener Schnitzel 1 Recipe.

4 oz Veal slices (per person), Salt -milk fed, pink in color, Flour 1/4 Inch thick Beaten eggs (1 egg per two Olive oil -slices veal) Lard Fine dry bread crumbs.

Wiener Schnitzel 1 Preparation.

Trim all fat from veal. Pound each slice as thin as possible (about 1/8 inch thick). Make small vertical cuts all around the edges of the veal. Salt each slice. Dip first into a soup plate containing flour, and shake off excess; next into a soup plate of beaten egg; finally into a soup plate containing dried bread crumbs, pressing crumbs well in with the palm of your hand, then shaking off excess. Fry in deep fat, half olive oil, half melted lard, so hot that it smokes, for 2 to 3 minutes on each side, or until heat is right when the breading ripples golden brown. Schnitzel is done and tender when a fork goes right through the meat. Serve garnished with lemon wedges and potatoes or salad as a side dish.

Wiener Schnitzel 2 (Breaded Veal) Recipe.

Free Recipe Wiener Schnitzel 2 (Breaded Veal).

Recipe Type: Free Misc Recipes. Recipe Preparation: cook. Cooking Temperature: . Recipe Serves: 4.

Ingredients for Wiener Schnitzel 2 (Breaded Veal) Recipe.

4 Veal steaks Salt and pepper Flour 1 Egg beaten with one -tablespoon water 1-1/2 c Bread crumbs 3 tb Shortening (up to 4) Lemon wedges.

Wiener Schnitzel 2 (Breaded Veal) Preparation.

Beat steaks until thin and sprinkle with salt and pepper. Dip into flour, then egg mixture, and finally, bread crumbs. Fry in shortening until brown on both sides. Garnish with lemon wedges. Serves 4.

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