November is perhaps the dreariest month of the year. It also happens to be my mother’s birthday! In honour of this auspicious day, we asked her what she would choose as the “staff” pick wine of the month. It may come as no surprise that she chose the Betty’s Blend, a delightful wine that was inspired by none other than my mother.
As is always the case at The Good Earth, our conversation immediately turned to what food to pair with Betty’s Blend. “I know just the thing!”, I piped up. “It would work perfectly with Wiener Schnitzel – the Novak family traditional birthday meal.” Kara’s eyes lit up and soon we were nattering on about the best schnitzels we had had and what to pair it with etc.
When I was six, my parents proudly packed up their toothless progeny and headed off to visit the family in Europe. This was a big deal for us. It was the first time my parents had been back since they left for Canada. This was in the days before skype, e-mail, cell phones made day to day communication across the miles no different than across the street. My parents depended on letters and the odd photograph. International calls were way to expensive and reserved only for the most dire of emergencies.
Our first stop was beautiful Vienna – the home of Mozart, Sacher Torte, hot chocolate, whipped cream and…schnitzel! This normally reticent little girl, giggled freely and skipped through the streets with my shocked parents. My little soul had come home it seems.
Our first meal in Vienna has become a thing of family legend. We were staying at a little Gasthaus called “Zum Roter Hahn”. To my delight, I was told that schnitzel was on the menu which of course was my dinner selection. When it arrived I couldn’t believe my eyes. The schnitzel was the size of the dinner plate! I tucked in with gusto, missing teeth and all. In no time, the schnitzel was polished off! I asked my parents if I could have some more and indulging their one and only progeny, another schnitzel arrived in short order. This schnitzel disappeared as well. In fact the chef, kitchen crew and restaurant staff all came over to see the “schnitzel devouring monster” from Canada. All I remember is the most delicious sleep in a red gingham covered featherbed that night.
It is amazing how food transports us back in time and unites family. Just think of the staying power of the traditional turkey and stuffing at Thanksgiving. Every family has some food tradition no matter how simple.
Wiener Schnitzel has always been our birthday tradition. It harkens back to times gone by and family memories. In the summer we serve it with potato salad and in the winter with whipped potatoes and always with cucumber salad.
Wiener Schnitzel
This meal is best done in lard, served piping hot from the pan and served with a wedge of lemon. Use your cast iron pan if you have one for the best results!
Serves 4
4 veal cutlets
1 Cup all purpose flour
1 tsp salt
2 Cups plain dried bread crumbs
2 eggs
I Cup vegetable oil or lard for frying
Deep frying thermometer
- Pound out the meat between two pieces of cling film using the flat side of a meat mallet of the bottom of a pan. Each piece of meat should be about 1/8 of an inch thin. The thinner the better!
- Set up three shallow dishes for your breading station. Place the flour and ½ tsp of salt in one. Place the breadcrumbs in another. Beat the eggs well and place in the third. The dishes need to be large enough for the meat so a dinner dish or pie plate is best.
- Heat lard in your cast iron pan and check that the temperature is 350°F on your thermometer.
- Working one at a time, dredge the cutlet though the flour until completely dry. Dip in egg to coat and allow excess egg to drip off. Roll quickly in the breadcrumbs until completely coated. Don’t press them breadcrumbs – your want a loose shell.
- Place immediately in the pan of hot oil dropping it away from you. Do not over crowd the pan! You may end up having to make one at a time depending on the size of the meat and pan.
- Make sure that your meat floats in the pan. Contrary to instinct, the schnitzel will take on less of the fat if the meat is not sticking to the pan. This also ensures that you get the traditional “puff” on the breading.
- Fry each piece until it is golden (3-4 minutes) and then turn over to cook the second side. Remove from pan and allow to drain on paper towels. Sprinkle with salt to season. Repeat, adding more lard if required.
- Serve immediately with a wedge of lemon.
The Good Earth 