Did you say Sneeze ? No I said Schnitzel !

When growing up I was fortunate to have holidays to Austria. I can remember visiting Vienna, and also in particular the beautiful Tyrol area, a truly majestic part of the world to visit.

Austrian Tyrol

One of the dishes I can remember eating was called 'Wiener Schnitzel'. I later discovered it is a popular part of Viennese cuisine (Vienna is of course the capital of Austria). It is a dish made of veal and is traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter. The term 'Wiener Schnitzel' is now a protected geographical indication in both Austria and Germany and can only be made of veal. Apparently if you substitute pork instead of veal the dish must be called 'Wiener Schnitzel vom Schwein' or 'Schnitzel nach Wiener Art' to differentiate it from the veal original ... Schnitzel. Good luck with the pronunciation ...

Schönbrunn Palace, Vienna, Austria.

One of the most important architectural, cultural and historical monuments in the country

Wiener Schnitzel, a traditional Austrian dish

So in my visits to Austria the way I would have eaten a schnitzel was probably similar to this. A boneless meat, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. It is still a popular food in many countries, and can be made from veal, mutton, chicken, beef, turkey, or pork.

Roll forward to 2015 and the way I would eat a Schnitzel now is how Libby at 'Ditch The Carbs' Blog prepares and cooks hers. Here is what she does:

ALMOND AND HERB CRUSTED SCHNITZEL

Using almond meal, or ground almonds, is a great substitute for bread crumbs or flour. It coats easily, frys well and is free from wheat, grains and gluten and extremely low in carbs.

Any leftover almond and herb crusted schnitzel are great for lunch boxes or chopped on a salad.

Variations:
Use any choice of dried or fresh herb e.g. rosemary, thyme, basil, garlic,
Use chicken, turkey or pork schnitzel.
Use the almond and herb crust for fish nibbles.

INGREDIENTS:

Serves Four
4 pieces of beef schnitzel
2 eggs
1 cup almond meal
2 tbs grated parmesan
zest of 1 handful of fresh chopped parsley
butter for frying


INSTRUCTIONS:
1. In a small bowl, beat the eggs with a fork until fully combined. In a second small bowl, mix the almond meal, herbs, lemon zest and parmesan.
2. Heat the frying pan on a low/medium heat and add butter so the almond, herb crust doesn't stick and to give the crust a lovely buttery flavour.
3. Dip one piece of schnitzel at a time into the egg mixture to ensure both sides are covered. Lift to allow the excess egg mixture to drain, then place each side in the almond mixture so that it is fully coated.
4. Place gently into the frying pan, adding more butter as they cook and absorb the butter from the pan.
5. Cook until golden on both sides. Generally this only takes about 2-3 minutes each side.
6. Serve with cream cheese. and more fresh herbs.

See Libby's Original Recipe Idea Here

All the best Jan