Culinary Travel: A Taste of Vienna

The famous "Wiener Schnitzel" probably originally came from northern Italy. It was in the 14th or 15 Century that it made its way to Vienna. The Italian recipe was then refined in Vienna and then started from here to conquer the gourmet plate. A guess is that the otherwise mostly unsuccessful Field Marshal Radetzky may have brought the recipe to Vienna.

Did you know that each year more than 450 balls take place in Vienna. The city of waltzes exuberantly celebrates Carnival in January and February. The three-quarter rhythm is supplemented by more contemporary sounds, offering enjoyable dancing for every taste. 

This popular veal dish is very easy to make and a family favorite. Start by preparing your side-dish, whether it's mashed potatoes or rice which cook in less than 30 minutes. Wiener Schnitzel´s total cooking time (including preparation) will be about the same as your side dish´s cooking time. 

Servings: 4

Ingredients:
4 veal scaloppini
1 egg
1 tablespoons water, buttermilk or milk
½ tablespoons canola oil (and more for frying)
6 tablespoons flour
6-8 tablespoons bread crumbs
salt, pepper

Equipment: a well-seasoned 10-12 inch cast-iron or stainless steel skillet

Garnish: 4 slices of lemon and some chopped fresh parsley

Preparation
Dry the veal scaloppini with paper towels. Tenderize the veal on both sides evenly with a meat mallet. Season with salt and pepper on both sides.

Prepare three dishes: 6 tablespoons flour in first dish, whisked egg with 1 tablespoon water and 1/2 tablespoons oil (or 1 tablespoon buttermilk or milk) in the second dish and 6-8 tablespoons bread crumbs in the third dish.

Coat the veal with the flour on both sides, shake off any excess, dip in the egg mixture on both sides and lastly into the bread crumbs shaking off any excess. 

Prepare a stainless steel or cast-iron skillet with some canola oil just enough to cover the bottom of the skillet and let it get hot on medium-high heat. Drop in a few bread crumbs, if the oil starts to sizzle carefully place the Schnitzel inside. Reduce heat to medium. Fry veal until golden brown turning once. Do not cover the skillet. Garnish with lemon slices and parsley.

If you have a taste for culinary travel, let Rawhide Travel and Tours help you plan your next vacation and all of your other reservation needs. Call us at (602) 843-5100 or visit our website: rawhidetravel.com.

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