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Created with Fabric.js 1.4.5 PLACE Austria is a country with a lot of mountains HUMANS In Austria, most of the food produce is BIO. That means that they are not chemicals in the food. MOVEMENT Austria draws culinary influences from all around the region, which it once controlled REGION Austria is surround of the countries: Switzerland, Liechtenstein, Germany, Czech Republic, Slovakia, Hungary, Slovenia, Italy, LOCATION Austria is a country in the center of Europe 47 20 N, 13 20 E 4 to 8 skinless pheasant breasts or boar loin medallionsSalt1 cup flour2 eggs, lightly beaten1 cup breadcrumbsEnough lard, butter or duck fat to come 1/2 inch up the sides of your frying pan RECEPIE 1. Set out a work surface and lay a pheasant breast on a piece of plastic wrap. Lay another piece of plastic wrap over the breast and pat it down to seal. Pound the meat out into a very flat cutlet, about 1/4 inch thick. Take your time, hitting the meat with about the same force as knocking on a door. Work from the center of the meat outward. If you are using pheasant or chicken, you will need to pound the thick end of the breast more than the thin end; pork or veal medallions should be evenly cut. Do one breast at a time. When you are finished with one, remove the top layer of plastic wrap and set it aside. As you finish more, stack them. INGREDIENTS HOW TO MAKE IT 2. Preheat the oven to 200°F. Place a baking sheet lined with paper towels in the oven; this is for the schnitzels as they come out of the frying pan. Set up a breading station. Put the flour in a large tray, plate or shallow bowl. Do the same for the eggs, and the breadcrumbs. Put the lard or butter in the frying pan and turn the heat to medium-high. You want to fry at a temperature of about 325°F to 350°F. 3. When the fat is ready, dredge a cutlet in flour and shake off the excess. Dredge it in egg, then the breadcrumbs. Do not press the breadcrumbs into the meat. Immediately put the breaded cutlet into the hot fat. Shake the pan a little to make sure the schnitzel does not stick to the bottom. The cutlet should float in the hot fat. Repeat quickly with as many cutlets as will fit in your pan. 4. Fry the schnitzels until they are golden brown, about 4 minutes. As the first side is cooking, spoon some hot fat over the other side. This will speed up the cooking process. Flip only once. When the schnitzels are done, put them in the oven on the baking sheet and repeat until you’re done.
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