COUNTRY NO 10: AUSTRIA
The SPOTLIGHT
The ALPS, Mozart, sound of Music, Freud, schnitzel and strudel. A night at the Opera in Vienna and the xmas
markets, mulled wine, snow capped mountains, the Waltz.
OR in my imagination, Waltzing along the streets of Vienna,
Wiener Schnitzel in one hand and Gluhwein (Mulled Wine) in T’other, foldaway
ski’s on your back, singing “The hills
are alive….!!
Here is a traditional Schnitzel dish for you, but with an Aussie twist! Macadamia nuts are native to here, but you could miss them out or use a ' local nut' that you know!!
PORK SCHNITZEL MACADAMIA
Ingredients (6
portions)
6 pork leg schnitzels
100g
ground macadamia nuts
250g
fresh breadcrumbs
2
tbs. flour, seasoned with salt & pepper
2
eggs, beaten
100ml
olive oil
1
tbs. lemon juice
50g
butter
Lemon
wedges
Parsley
sprigs
Method
1.
Combine ground macadamia nuts
and fresh breadcrumbs.
2.
Flour pork steaks; dust off
excess. Place into beaten egg. Coat with macadamia and breadcrumbs.
3.
Heat the oil in a large frying
pan and cook schnitzel gently until golden brown on both sides.
4.
Drain well on absorbent kitchen
paper.
5.
Add butter to pan and heat
rapidly to a nut brown colour, add lemon juice.
6.
Serve schnitzels with the butter/lemon sauce on the side, a lemon wedge
and parsley sprig.
7.
I suggest you serve with
Spatzle or even noodles (like Maria likes!)
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