AUSTRIA: Wiener Schnitzel with Roasted Potatoes
Wiener Schnitzel with Roasted Potatoes
1 lb small, waxy potatoes, such as fingerlings or small new potatoes, cut into 1-inch pieces
1 tablespoon olive oil
1 ½ lbs turkey or veal cutlets (4-6 total)
1 ½ cup seasoned breadcrumbs
3 teaspoons lemon juice
3 tablespoons cooking oil
Preheat over to 375. Cover half sheet pan with foil
Pour rinsed potatoes onto sheet. Top with olive oil. Sprinkle with salt.
Roast for 45 minutes to an hour, depending on potato size.
Meanwhile, put meat in heavy Ziplock bag or between two sheets of plastic wrap sprayed with nonstick cooking spray. Pound with back of heavy pan or skillet until less than 1/4 inch thick.
Into a large skillet, pour oil approximately 1/4-inch deep; heat until oil bubbles when you drop in a pinch of breadcrumbs.
Beat egg and add ½ of the lemon juice. Pour onto a plate. Pour breadcrumbs onto another plate.
Dredge meat in egg, then breadcrumb mixture; fry until golden brown on each side
Sprinkle with remaining lemon juice. Serve with potatoes.
Cucumber Tomato Skillet
1 cucumber, peeled and cut into 1-in. pieces
1 tablespoon butter
2 medium tomatoes, cored and cut into wedges
1/4 teaspoon. salt
1/2 tablespoon snipped fresh dill weed or 1/2 teaspon dried dill weed
Cook and stir cucumbers in butter in skillet about 5 minutes. Stir in tomatoes and salt. Cook, stirring occasionally, just until tomatoes are heated through. Sprinkle with dill
Almost 75% of Austria’s electricity is supplied by renewable sources, with a goal of 100% by 2030.
Children enter primary school at the age of six. They spend four years in primary school and are usually taught by the same teacher for the entire time.
The candy PEZ was invented in Austria.