Austria is located in the continent of Europe. It has the Czech Republic to the north, Slovakia to the northeast, Hungary to the east, Slovenia to the south, Switzerland to the west, and Germany to the northwest.
The capital is Vienna.
The official language is German.
The climate differs due to the Alps and the plains of the southeast. The west is more humid and windier, while the east is drier and has less precipitation.
The staple foods are roast pork, meat rice, rissoles, pasta ham bake, trout, whitefish, veal, wiener schnitzel, beef rolls, sauteed porcini and much, much more (https://www.austrianwine.com/our-wine/wine-dine/austrian-food-wine).
https://www.britannica.com/place/Austria
AUTHENTIC VIENNESE PORK SCHNITZEL (https://www.lilvienna.com/viennese-pork-schnitzel/):
- 1/3 C all-purpose flour
- 1 large egg
- 1 TBSP milk (you can substitute water)
- ¾ C fine plain dried breadcrumbs
- 1lb. pork, cut into 1/3 to ½-inch cutlets
- Sunflower oil (you can substitute any other neutral tasting oil)
- Optional: serve with a lemon slice or wedge and lingonberry jam – never ketchup)
- Set up three bowls for flour, egg, and breadcrumbs.
- Put flour in a wide shallow bowl or on a plate.
- Lightly whisk egg and milk in another wide shallow bowl, just until combined. (Note: usually 1 egg is enough to coat 4 medium chops, but you can always crack another egg open if it isn’t).
- Put ½ C breadcrumbs in a third wide shallow bowl or on a plate. You might not need the entire ¾ C, add the rest if needed.
- Thoroughly pound cutlets to ¼” – 1/8” thickness using a meat mallet. Use the flat side of your meat mallet, if it has one.
- Lightly season the meat evenly with a good pinch of salt on both sides.
- Dredge each cutlet in flour, then shake off excess.
- Dip in egg, turn to coat, letting excess egg drip back into the bowl before breading in breadcrumbs.
- Press lightly to adhere, then shake off excess.
- Once all cutlets are breaded, pour oil into a large deep skillet and heat it over medium heat. Add enough oil to cover the bottom of the pan.
- Once oil is hot, add breaded cutlets one by one if they are large or a few at a time if they are smaller.
- Saute 3-4 minutes per side or until cooked through and the breading is golden brown.
- Adjust heat as necessary to maintain a steady, vigorous bubble.
- Transfer to a paper towel-lined plate.
- Serve with potato field salad, Austrian potato salad, or buttery parsley boiled potatoes and some lingonberry jam.
- Garnish with a lemon slice, if desired, and squeeze the juice all over the Schnitzel before eating.
- Guten Appetit!
This turned out sssooo good. If you have not had this dish, I highly recommend!!
AUSTRIAN POTATO SALAD (https://www.lilvienna.com/austrian-potato-salad/):
- 2lbs. waxy potatoes, all about the same size, rather small to medium ones
- 1 medium yellow onion, diced finely (1 C)
- 2 TBSP unsalted butter
- 1/3 C white wine vinegar or mellow apple vinegar
- ¾ C + 1 TBSP vegetable broth
- ¾ TBSP tarragon mustard (substitute with savory-hot mustard like spicy brown if you cannot find)
- 5-1/2 TBSP sunflower oil (substitute neutral-tasting oil)
- 1 tsp table salt
- Chopped, flat parsley for garnish
- Simmer the potatoes for 25-30 minutes, or until tender and can be easily pierced with a fork.
- Drain the potatoes and set aside to cool slightly.
- When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8-inch). Set aside in a big bowl.
- Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes.
- Deglaze onion with vinegar, add soup and salt.
- Bring the liquid to a boil and let it cook over low medium heat for 2 minutes.
- Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil and mix carefully.
- Cover bowl with a lid and let it rest at least 30 minutes to the potatoes are able to absorb some of the dressing.
- Potato salad is consumed either warm (after the 30 minutes resting time) or chilled (for longer resting times).
- Before serving, give the salad a stir, taste it, add a little salt if necessary and sprinkle with chopped parsley.
The flavors of this are such a complimentary food to the schnitzel!!
SALZBURGER NOCKERLN (https://mygerman.recipes/salzburger-nockerln/):
For the bottom of the dish:
- 40g butter
- 10g confectioner’s sugar
- 70ml milk
- Some vanilla sugar
- Preheat the oven to 350F.
- Place the oven-safe dish on the stove and fill with the butter, confectioner’s sugar, milk, and vanilla sugar.
- Heat and occasionally whisk until the butter is melted and the ingredients have combined.
For the Nockerln:
- 5 egg whites, room temperature
- 40g sugar
- 3 egg yolks
- 20g all-purpose flour
- Fresh lemon zest
- Some confectioner’s sugar mixed with some vanilla sugar
- Whisk the egg whites with the sugar until a stiff mass is created. Tip: it works best if the egg white are at room temperature.
- Put the egg yolks, the flour, and the lemon zest on top and carefully fold it in with a spatula. There should still be streaks of egg yolks visible in the mass.
- Use a spatula to place 1/3 of the mass at the front of your oven-safe dish.
- Shape it upwards to a peak, then place a second and third peak behind it.
- Bake in the oven for about 7-8 minutes or until the peaks are turning to a light golden-brown color.
- With a little sieve, dust it with a mix of confectioner’s sugar and vanilla sugar, then serve immediately.
Granted this did not turn out exactly, but I put fresh fruit and lingonberry jam on the bottom. Such a great flavor!!!
Here is my overall meal!!! VERY DELICIOUS!!
Travel Global Food 