These Are a Few of My Favorite Things
One of the holiday traditions I always shared with my mom and sister was an evening viewing of the Sound of Music. And one of my favorite scenes in this endearing holiday classic (which isn’t really about Christmas at all but came to be associated with it) is when Julie Andrews’ character Maria sweetly comforts the von Trapp children with the delightful song about her favorite things.
As I listen to the lyrics again, I realize that so much of the appeal of that song lay in the comforts of former nun Maria’s familiar objects and foods. Lyrical imagery of Schnitzel with Noodles and crisp Apple Strudels, and all the rest create a warm and fuzzy holiday feeling.
It sounds like the makings of a perfect Austrian influenced wintertime meal. What could be more comforting than crisp fried chicken, pork, or veal cutlets served alongside some warm buttered noodles followed by a delicious apple dessert?
There are many different ways to prepare Schnitzel, a dish that is said to have originated in Vienna, but is now popular throughout Northern and Eastern Europe. In Germany and Austria, if you are going to call it Wiener Schnitzel (Viennese Cutlet), then it must be made with veal scallops. Otherwise the name needs to designate that it is made with another meat such as pork or turkey.
Whichever meat you use, there are a few guidelines for making a von Trapp family-worthy Schnitzel. First the cutlets must be thinly sliced and pounded to a 1/8 to 1/4 inch thickness. Then they are seasoned and breaded in the traditional manner, dredged in flour, egg, then breadcrumbs, to form a crispy coating that stays put during sautéing. Lard is traditional for frying, but you can also use a combination of butter and oil.
To be truly authentic, you will have to source or make Spaetzle noodles to serve alongside. If you can’t find the dried version in a local market or specialty store, you can try your hand at making them. It is a simple, three ingredient dough that cooks in two minutes in salted boiling water. There are many different ways to form the small dumpling-like strands, from rolling and cutting, to passing through a ricer or colander.
You can rest assured that even your most picky family member who only likes buttered noodles (I was that kid!) will gobble this meal up. But you’ll save the best for last with fragrantly spiced apples encased in crisp pastry. Perhaps accompanied by a bright copper kettle of your favorite tea. Apple strudel is a dessert that stands the test of time, just like the Sound of Music.
If this typical Austrian meal sounds a little too heavy for you, then you can also make a play on the favorite things, by making a meal of your family’s favorite things.
And although the movie does not focus on Christmas time, maybe it just seems especially Christmassy given that so much of what we consider Christmas tradition grew out of Austrian and Germanic roots. Plus there are those brown paper packages tied up with string!
While I might not be able to get my family of boys to agree to a holiday viewing of this sweet movie, I am sure I can get them on board with a Sound of Music influenced meal. And we can always have a meal of our favorite things in commemoration.
Made with lemon, flour, eggs, milk, butter, parsley, salt and freshly ground pepper
Serves/Makes: 4
- 4 slices veal or chicken cutlets, pounded to 1/8 to 1/4 inch thickness
- salt and freshly ground pepper
- 1/2 cup flour
- 1 large egg, lightly beaten with a little water
- 1 cup bread crumbs
- 2 tablespoons butter, plus more if needed
- 2 tablespoons cooking oil
***To serve***
- 1 lemon, sliced
- fresh flat leaf parsley
***Homemade Spaetzle Noodles***
- 1 cup all purpose flour
- 3 large eggs
- 1/4 cup milk
- 1/3 cup butter
- salt and freshly ground pepper
- 1/4 cup freshly chopped parsley
Season veal or chicken with salt and pepper. Place flour in one shallow bowl, egg in another, and breadcrumbs in a third shallow dish. Dredge each cutlet in flour, turning to coat, and shaking off excess flour. Then dip in egg, and dredge in breadcrumb mixture.
Heat butter and oil in a large heavy skillet. Saute cutlets for 3-4 minutes per side, until lightly browned and just cooked through. Serve immediately alongside freshly cooked noodles, garnished with lemon slices and fresh parsley, if desired.
Spaetzle Noodles: Combine all ingredients in a large bowl. Cover and refrigerate for at least one hour.
Bring a large pot of salted water to boil. Set a large colander over pot. Pour half of batter into colander and use spatula to press it through holes into boiling water. Boil for 2-3 minutes and use slotted spoon to remove spaetzle to another colander. Continue cooking remaining spaetzle in the same way.
Melt butter in large heavy pan over medium high heat until it begins to turn golden brown. Add freshly cooked spaetzle noodles, season to taste with salt and pepper, and when warmed through, toss with parsley. Serve immediately.
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