Wiener Schnitzel, Spaetzle, Krautrockzel and morezle!
Is it gemütlich in here, or is it just me?
We’ve made our welcome Bombardino cocktail and assembled a tasty Smoked Trout, Kraut and Liptauer board. Time to pump up the jams on the Après-Ski playlist and get to partying.
This playlist is mostly Krautrock, with a little yodeling and Sound of Music mixed in for good measure. Krautrock, also called Kosmische Musik, is a broad genre of experimental music that developed in West Germany in the late 1960s. A counter culture movement, it mixed psychedelica and electronic space-agey sounds, laying the groundwork for techno, post-punk and new-age. Although the music doesn’t technically come from the Alps, it does comes from Germany, and Germany has Alps in it. Plus, it’s great to listen to while gliding down a mountain or frying up a schnitzel.
Wiener Schnitzel
serves 6
Wiener schnitzel, or as I like to call it, the chicken fried steak of the Alps, is simple to make, but it must be fried à la minute for optimal deliciousness. The goal is to achieve the coveted soufflé, which is what happens when the breading separates from the veal during the frying process, creating an air pocket. (This is one way schnitzel differs from chicken fried steak, where souffléing is to be avoided at all cost.)