(Wiener) Schnitzel . . . with Noodle
When one hears the word schnitzel, it brings to mind manifold ideas: for some, it’s just a line sung by Julie Andrews in “My Favorite Things”; for others, it’s just another breaded meat dish served with potatoes on the side. But for the Viennese, the Wiener Schnitzel is much more than a simple dish, it brings back fond memories of childhood when homes were filled with mouth-watering aroma emanating from the kitchen. It’s that cherished recipe that’s been passed on from one Oma (grandmother) to another, it’s the dish that has countless variations but its outcome is always sumptuous -- it’s the dish that is proudly distinguished by the Viennese because just like it’s namesake, the Wiener Schnitzel is unequivocally Austrian.
There are many ingredient adaptations and inclusions for the Schnitzel. Meats can differ from pork, chicken, mutton and even fish. However, strictly speaking, the Wiener Schnitzel is made with a prime cut of veal golden fried to perfection. In my opinion, one of the best places to eat Wiener Schnitzel in Vienna is Lugeck, Figlmüller Wien. Served with lemon wedges, the manner in which the dish is presented is incredibly satisfying and toasty, and of course, absolutely delicious. This sumptuous meal is coupled with sides of potato salad or green salad that may or not include Lingonberry jam. Personally, I like the addition of the Lingonberry jam, it adds a touch of sweetness to this savory and filling dish.
This branch nearest to St. Stephen's Cathedral is where Alex and I had our first Austrian meal -- no other than the Wiener Schnitzel, of course.
Much to my surprise, the Viennese do not eat their schnitzel with noodles; instead, they eat it with potatoes -- fried, boiled or as a salad.
Back in Manila, our household menu almost always includes a particular variation of the Schnitzel. Depending on my mood (or whatever is currently lurking inside my freezer or ref), I cook schnitzel using lean meats such as chicken or pork. My husband and kids love eating it with buttered noodles and a green salad on the side instead of the traditional potato salad of the Viennese.
With that said, I’d like to share with you my version of the Schnitzel with Noodle.
Schnitzel with Buttered Noodles (serves 4)
Ingredients:
Schnitzel
4 boneless pork loin chops or chicken breast
1 ½ cup all-purpose flour
Sea salt and freshly ground pepper
2 large eggs
1/2cup of milk
4 cups plain dried breadcrumbs
2 cups freshly grated parmesan cheese (optional)
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
Lemon wedges for garnish
Buttered Noodles
Half a pack of Fettuccini (or any pasta of your preference) about 250-300 grams
2-3 tablespoons of unsalted butter
2-4 tablespoons of freshly grated parmesan cheese depending on taste
Freshly ground pepper
Salt to taste
Procedure:
For the Schnitzel:
Place pork loins or chicken breast in between two sheets of transparent cling wrap. With a mallet or rolling pin, pound the meat until they’re even to about ¼ -1/8 inch thick.
Season the meat in salt and pepper on both sides. In a shallow dish, coat the meat in flour, dusting off any excess. In another bowl, whisk eggs and milk. In a third dish, place the breadcrumbs. Lightly dredge the meat in flour, soak the milk and egg mixture, then press the flesh gently to the bread crumbs mixture making sure to have an even coating.
Heat oil and butter in a nonstick pan then place the meat gently in batches and cook until even and brown, about 3 minutes per side. Remove to paper towels to drain excess oil.
For the Noodles:
My kids love their buttered noodles with lots of freshly grated parmesan cheese.
In a deep pan, place water and cook the Fettuccini or pasta according to packaging instructions and drain. Melt butter and put the cooked fettuccini in a pan coating the pasta. Once pasta has been lightly coated with the butter, add parmesan and season with pepper and/or salt to taste. (I personally don’t like the noodles to be too salty, so I opt not to include the salt.)
You can serve both dishes on a plate with lemon wedges or separately depending on presentation. You can also accompany this with a green salad with your preferred dressing.
Let me know how this works by writing your comments below!
