https://www.vienna-sunday.kitchen/austrian-basics-parsley-potatoes/
| Ingredients· 4 Veal cutlets (alternatively pork or turkey) · 2 eggs· About 100g coarse group flour· About 100g breadcrumbs· Salt· Pepper· clarified butter and or plant oil· Slice of lemon to garnish |
| Instructions 1) Lay out the cutlets, remove any skin and pound until thin. Season on both sides with salt and pepper. Place flour and breadcrumbs into separate flat plates, and beat the eggs together in a bowl using a fork.2) Coat each schnitzel on both sides in flour, then draw through the beaten eggs ensuring that no part of the schnitzel remains dry. Lastly, coat in the breadcrumbs and carefully press down the crumbs using the reverse side of the fork, this causes the crumb coating to fluff up better during cooking.3) In a large pan melt sufficient clarified butter for the schnitzel to be able to swim freely in it. 4) Only place the schnitzel in the pan when the fat is so hot that it hisses and bubbles up if some breadcrumbs or a small piece of butter is added to it.5) Depending on the thickness and thee type of meat, fry for 2 to 4 minutes until golden brown. Turn using a spatula (do not pierce the coating) and fry on the other side until it is of similar colour.6) Remove the crispy schnitzel and place on kitchen paper to dry off dab carefully. Arrange the schnitzel on the plate and garnish with slices of lemon before serving. |
| Side Dish—Parsley Potatoes |
| Ingredients · 1 Kilogram potatoes · 1 bunch fresh parsley’ · 100g butter· salt |
| Instructions 1) Cook potatoes in salted water until soft. Peel and cut up small 2) Chop parsley 3) Melt butter in a pan add parsley potatoes and salt. Fry in pan until the potatoes get a bit brownish 4) Eventually add more salt and butter and fry some more. |
Grand Prix Plates: A Culinary Tour of F1 Nations 
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