Four essential ingredients for cooking Austrian
We're getting in the kitchen with New York City chefs preparing international specialties, and this month chef Eduard Frauneder shares his Wiener Schnitzel recipe at Freud in Greenwich Village. Chef Frauneder grew up in Vienna and serves authentic Austrian fare at sister restaurants Edi & the Wolf and Schilling, in addition to Freud. Try your hand at a Viennese recipe with tips from the video above, a demo below and the pairings that follow.
Wiener Schintzel
courtesy of chef Eduard Frauneder, Freud
Ingredients:
3 lb. heritage pork (center cut)
7 oz. flour
4 eggs
7 oz. breadcrumbs
Splash of seltzer water
Oil to fry
Salt
Lemon
Method:
Slice pork against the grain into 80 gram pieces, pound until 2/8 of an inch think (pounding will allow it to cook evenly, tenderize the meat and make it soufflé nicer). Season with salt and pepper and dip in flour, egg (beaten with splash of seltzer) and breadcrumbs. Shake off excess. Heat oil till 350ºF and crisp under constant circular movement for 60 seconds. Pat dry and serve with cucumber and dill salad, dijon potato salad, and lingonberry jam.
Watch the complete cooking demonstration
Plan your pairings
Where to dine out instead