Wiener Schnitzel (Breaded Viennese Escalope)
Foto: Willfried Gredler-Oxenbauer
Put pork shoulder and feet together with the coarsely cut parsley root, yellow carrot, celery, vinegar, salt and spices into a pot, just cover with water, boil. Reduce heat and cook slowly until tender. Remove the meat from the liquid, skim the fat and pour a marinade made of vinegar, oil, finely chopped onions over the jelly and sprinkle with horseradish.
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