Recipes from Europe

Catherine Rile, Staff Writer

Austrian Wienerschnitzel


4 (5-ounce) veal cutlets
1/4 cup all-purpose (or brown rice) flour
1/2 teaspoon kosher salt
2 large eggs, well beaten
1/2 cup breadcrumbs
Oil or lard, for frying
4 slices lemon, garnish


Veal, the meat of a calf, is thinly pounded and dragged through bread crumbs and deep fried. The thinner the meat the better; flattening is usually done with a metal mallet. The hope is for the outer part to be crispy and flaky while the inner meat remains tender. Veal is typically deep-fried in lard or clarified butter. Wienerschnitzel is usually served with a lemon wedge and fries or potato salad.


Swiss Cheese Fondue


1 cup of preferred cheese
2 tablespoons cornstarch
1 cup dry white wine
1 clove garlic minced
1 tablespoon fresh lemon juice
1 tablespoon brandy
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg


To begin the procedure, cheese is grated to speed up the melting process. Next the cheese is tossed with cornstarch, preventing the cheese from clumping. A little bit of white wine is added to the mixture to ensure it is smooth. Small handfuls of cheese are then added to a hot pot to melt. Most commonly, fondue is enjoyed with bread however some also dip apples, bacon, broccoli, potatoes, and crudite into the mixture.