livingnote
Well-known member
Austrians....
Arrogant, elitist, lovable, inimitably cynical and a lot worse than the French at "Aristo", it was them who put the devastating
cherry on top of Rokoko with Marie Antoinette (Who, by the way, said "let them eat cake" in all innocence because she seriously
could not comprehend why the people of France couldn't just switch to the sweet stuff if they'd run out of bread. Well, there's denial for you).
They have a knack for knowing what's drop dead awesome, irreverent, and are home to some high forms of political incorrectness
I'm not even going to mention here.
Perhaps best known for their Wiener Schnitzel (for which the Americans win the Ausländer award), here is one of their less
known works of incredible culinary gusto:
Steirischer Backhendlsalat
(Styrian Fried Chicken Salad)
In the version of the Dogana in Feldkirch.
First, you need chicken, or, like I used here, turkey:
Pound it out with a meat hammer, or if you don't have one, a beer bottle works wonders:
Now cover it in flour, kneading it in for good measure:
Breading stuff the good old way, egg+salt, breadcrumbs. Double-yolk eggs work best
And that's how it should look - here's also the real Wiener Schnitzel if it were veal - procedure is identical:
Get some high-temp oil in a pan going (some say exactly 150°C but ymmv, it's right when breadcrumbs just start to sizzle
in the pan deep-fry style). Temperature control is paramount when doing this:
And now, evil:
And here goes no. 2 - boil an egg in parallel, you'll be using it for the salad.
Remove from pan and blot off excess oil with a tissue on a plate.
Further augmentations to the salad: Minced onions and the hard-boiled egg. Additional stuff would be pumpkin and sunflower seeds:
Here comes the dressing, basic triad of vinegar, pumpkin seed oil (very very important) and some old-style dijon mustard (Americans,
go for Inglehoffer at Publix, does the trick) - I used some mayonnaise in my dressing too:
Now cut the chicken/turkey into fine strips:
And toss everything together and drizzle with plentiful pumpkin seed oil:
Serve with a nice Stiegl or Spaten beer - or a Staropramen like I did. Considering that Austria has had more than
one attempt to take over the world together with Germany, Czech beer will work, albeit ol'Staro never will be what
you get from the tap at the U Fleku in Prague (go there, I swear).
This stuff will disappear very rapidly, and you'll thank yourself for making a second chicken+egg because you can warm
it up and knock it out tomorrow...and what's most amazing about it all...
It's actually healthy.
Arrogant, elitist, lovable, inimitably cynical and a lot worse than the French at "Aristo", it was them who put the devastating
cherry on top of Rokoko with Marie Antoinette (Who, by the way, said "let them eat cake" in all innocence because she seriously
could not comprehend why the people of France couldn't just switch to the sweet stuff if they'd run out of bread. Well, there's denial for you).
They have a knack for knowing what's drop dead awesome, irreverent, and are home to some high forms of political incorrectness
I'm not even going to mention here.
Perhaps best known for their Wiener Schnitzel (for which the Americans win the Ausländer award), here is one of their less
known works of incredible culinary gusto:
Steirischer Backhendlsalat
(Styrian Fried Chicken Salad)
In the version of the Dogana in Feldkirch.
First, you need chicken, or, like I used here, turkey:
Pound it out with a meat hammer, or if you don't have one, a beer bottle works wonders:
Now cover it in flour, kneading it in for good measure:
Breading stuff the good old way, egg+salt, breadcrumbs. Double-yolk eggs work best
And that's how it should look - here's also the real Wiener Schnitzel if it were veal - procedure is identical:
Get some high-temp oil in a pan going (some say exactly 150°C but ymmv, it's right when breadcrumbs just start to sizzle
in the pan deep-fry style). Temperature control is paramount when doing this:
And now, evil:
And here goes no. 2 - boil an egg in parallel, you'll be using it for the salad.
Remove from pan and blot off excess oil with a tissue on a plate.
Further augmentations to the salad: Minced onions and the hard-boiled egg. Additional stuff would be pumpkin and sunflower seeds:
Here comes the dressing, basic triad of vinegar, pumpkin seed oil (very very important) and some old-style dijon mustard (Americans,
go for Inglehoffer at Publix, does the trick) - I used some mayonnaise in my dressing too:
Now cut the chicken/turkey into fine strips:
And toss everything together and drizzle with plentiful pumpkin seed oil:
Serve with a nice Stiegl or Spaten beer - or a Staropramen like I did. Considering that Austria has had more than
one attempt to take over the world together with Germany, Czech beer will work, albeit ol'Staro never will be what
you get from the tap at the U Fleku in Prague (go there, I swear).
This stuff will disappear very rapidly, and you'll thank yourself for making a second chicken+egg because you can warm
it up and knock it out tomorrow...and what's most amazing about it all...
It's actually healthy.
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