Monday, 16 February 2009

Recipes from Daniela

Wiener Schnitzel

Ingredients (for 4 people)
• four escalopes of around 120 grams each

To apply the Breadcrumbs:
• flour
• 2 eggs
• breadcrumbs
• salt / pepper
• oil or lard for frying

The escalopes will need to be pounded until the meat is around a 1/4 of an inch thick. Make sure to trim the edges of the meat carefully.
Lightly season the escalopes with salt and pepper. You will need three shallow bowls - 1 for the eggs, 1 for flour and 1 for breadcrubs. Dip the escalopes in the flour first, then in the whisked egg and then in the breadcrumbs. Be careful to ensure that the the entire escalope is completely covered with the breadcrumbs.
Place the escalopes in a hot frying pan, the oil in the pan should be deep enough that the schnitzel's float whilst cooking. Cooking time should not be more than 4 minutes for each side.
Remember to serve hot with fresh lemon and potato salad Viennese style!


Ingredients (for 4 people)
• 6 eggs
• 200 grams cake or pastry flour
• 50 grams sugar
• 250 milliliters milk
• pinch of salt
• 20 grams or raisins
• butter
• powdered sugar
• plum or apple puree

Separate the egg whites from yolks.
Thoroughly mix the yolks, sugar, milk and flour.
Add a pinch of salt to the egg whites and beat until stiff.
Add stiff egg whites into the dough and fold carefully.
Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a few minutes, turn over and tear into pieces with a fork.
Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered sugar and serve with plum or apple puree.

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