Wienerschnitzel Für Immer!

If you couldn't guess by the title of this post, I cooked Austria last night. I am going a little out of order because Ted is cooking his Australian meal before me, and we thought it would be easier for him to shop and cook over the weekend.

I am not sure if it's because my recent country meals have not been stellar, or maybe just the simple fact that I was ravenous by the time we sat down to eat last night, but once I finished licking my plate I was ready to research flights to Vienna.

I decided to use recipes from Wolfgang Puck. Yes, he is a Food Network super star and I have generally been using more obscure recipes. But Puck is from Austria and I'd like to believe he'd keep recipes from his homeland fairly authentic. For the wienerschnitzel, I pounded veal cutlets until very then. I coated them in flour, followed by an egg and milk mixture, then bread crumbs, then they went into a hot frying pan with olive oil. I found in my research that warm Austrian potato salad is also a popular dish, and unique from potato salads we know because it does not include any mayonnaise. I lightly mixed the cooked potato slices with chicken broth, white wine vinegar, oil, sugar, onions and chives. I added a mixed greens salad to the plate, and this was easily one of the most satisfying meals I've had in a while. But then again, I told you from the start how much I love comfort food!

Ted brought me back to reality from my fried veal euphoria long enough to rate the meal a solid 4.0.