Thursday, November 13, 2008

GLUTEN FREE WIENER SCHNITZEL













THIS IS A RE POST FROM JUNE 10TH


Ask any Austrian for his/her favorite dish and you will get one of two answers. Pork roast or Wiener Schnitzel, usually 70/30 in favor of Schnitzel. WE LOVE SCHNITZEL.

In the past we tried to make Schnitzel with crumbs from Kinnikinnick or some other store bought rice based bread crumbs. Not going to knock those products too hard, but it just was not so good. Especially for me.

Today we ground up some of Victoria's sandwich bread that we left out on purpose so it dries out, to see how the bread turns into crumbs. Victoria sliced the bread, let it sit out for about 48 hours to get rid of any moisture, before she put the slices in a food processor.
A fantastic result. The bread turned into outstanding bread crumbs.
They browned nice without burning, the Schnitzel stayed crispy and did not get soggy at all. I would say it is the closest to "real" bread crumbs.
So don't throw out your old gluten free bread, make GF crumbs!!

Add some fresh parsley potatoes, lingonberries,(European cousins of our Cranberry, you can find them at IKEA) , a green salad on the side, it makes for a great dinner.
Enjoy!

2 comments:

ellorneo said...

I've never had Schnitzel. IT looks good!

H.Peter said...

There is a Schnitzel House in Bowness, never been there. And of course there is the Austrian Club, where I sometimes get my Schnitzel fix.

I think it's teh grease in teh panade that makes it so yummy....Austria has one of teh highest heart attack rates in Europe....not really a surprise.

Scotland is #1, they deep fry everything!