Recipes Dream: WIENER SCHNITZEL RECIPE . DREAMS OF VIENNA

END 2011 AND NEW YEAR 2012

HAPPY NEW YEAR TO ALL, MAY 012 BRINGS LOTS OF JOY TO OUR LIVES

WIENER SCHNITZEL RECIPE FOR NEW YEAR - (END OF THIS PAGE)

MY NEW YEAR DREAMS – REMAINS A FANTASY……

I don’t remember how it started, but I was thinking about the coming New Year celebrations….

Suddenly I have the strong urge to go to Vienna (Wien), Austria to celebrate New Year, but its such a pity, its too late and really a last minute thought, so I cant go.- period …and anyway its very cold ,as now its winter time..

Of roses and sacher torte

But I feel like sharing my dreams of Vienna with my readers… I was in Vienna about 5 years ago, in very early spring.. we went in a group and it was a fantastic holiday…the famous Blue Danube, The Palace and Gardens of Schonbrunn- with very beautiful and fine paintings/ murals that covers the whole ceilings in so many of the palace rooms/ halls and also The famous Swarovski crystals in jewellery fashion and accessories- amongst other attractions..

But the ones that I didn’t get to go and I miss the experience so much even until today. are:

1-A night at the theatre/ concert at The Vienna State Opera . I dream of going to the State Opera building on a horse carriage, with my honey, watching the Vienna Philharmonic and the orchestra of the Vienna State Opera performing classical music - especially like Viena classics. composed by brilliant and world famous Vienna born composers such as Johann Strauss, also known as “The Waltz King”. and Ludwig van Beethoven.

Here is a photo of a horse carriage, taken during my last visit.. very cold, the horses are fully covered with woolen blankets. and attached to the carriage

2- Ballroom dancing.- Vienna- ball season, the city of waltzes. I imagine I go attend a costume ball, for The New Year celebrations. Go in style with my honey, use the hotel limo, wear a face mask, pin on the diamond studded gardenia he gave me, onto my silk satin ballroom gown, reminiscence of the Victorian era. The evening gowns in the later era of Victorian fashion, had a very low neckline and were worn off the shoulder with sheer shawls and opera-length gloves

Wow ! what a dream… . waltzing away through the night.

In an elite college, where I studied - at age thirteen, I learnt how to do the waltz and one of the song lyrics I vaguely remember goes… “ I had the last waltz with you, two lonely people together, I fell in love with you, the last waltz should last forever”

The last waltz should last forever

My honey will give me a stalk of white rose, ohhh so beautiful…. menu or dine à la carte in the evening and we dine gourmet food, with the musician coming to our table and play a concerto very violinistically …ohh so so sweet..

I imagine Mikhail playing a Khachaturian' s violin concerto

menu or dine à la carte in the evening at Anna Sacher

I miss you Vienna…. Until 2013…

RECIPE FROM VIENNA- A SACHER GOURMET

WIENER SCHNITZEL RECIPE

Ingredients:

8 veils cutlets about 90grams each

4 eggs

200 gm breadcrumb- very fine

100 gm flour, fine

300ml butter

100ml vegetable or peanut oil

Salt

Limon slices

Fried parsley for garnish

Preparation:

Tenderize the veal to about 2- 4mm and salt on both sides.

On a flat plate, stir the eggs briefly with a fork ( the eggs will become too thin if you beat it too much). Lightly coat the cutlets in flour, then dip into the egg and finally, coat in breadcrumbs.

Heat the butter and oil in a large pan ( allow the fat to get very hot) and fry the schnitzels until golden brown on both sides. Make sure to toss the pan regularly so that the schnitzels are surrounded by oil and the crumbling becomes “fluffy”.

Remove and drain on kitchen paper. Fry the parsley in the remaining oil and drain. Place the schnitzels on a warmed plate and serve garnished with parsley and slices of lemon.

Cookig time- about 5 minutes

Suggested side dishes: Parsley tossed potatoes and salad (cucumber, tomato, potato or lettuce)

Tips: Make sure to use high quality , very fine bread crumbs.

Genuine Wiener schnitzels need to be fried in a frying pan, not in a deep fryer.

Butter is essential to give the schnitzels a typical “nutty taste”.

SOME PHOTOS IN 2011, FROM BLOGGER FRIENDS