Swiss Food Recipes

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Wienerschnitzel

Swiss food recipes reflect its geographical position in Europe as well as its major regional cultures. German, French and Italian influences have is very obvious when you take a closer look at the cuisine of Switzerland. This country has been at the center of Europes history for thousands of years, this is reflected in quite elaborate dishes and foods with traces to its powerful neighbours. However a history of farming has left a strong legacy of dishes based on potatoes and cheese. In general you can say that Swiss food is quite heavy and perhaps not so healthy, the fame for cheese and chocolate is quite well founded. Wine is produced in some quantities.

Very Brief History Of Switzerland
The helvetii tribes resident in modern day Switzerland was conquered by the Romans and thus they were included in the Roman Empire. During the early Middle Ages the region was involved in power struggles between German and Frankish interests. By the late 13th century a confederation of valley communities had organized themselves, although in fact already independent for over a hundred years it was only in 1648 that the country was recognized as sovereign (before then it had been considered part of the Holy Roman Empire). It was also then that the long lasting neutrality was established, internally the country was plagued by conflicts between Catholics and Protestants. A treaty established during the Congress of Vienna (in the wake of the Napoleonic Wars) recognized the same territory and neutrality that have lasted until today. A unique 'direct democrazy' was constituted in 1848. Switzerland is a very wealthy nation that have excelled with advanced engineering, chemical industry, banking and chocolate production to name a few of the larger contributors to the GNP. The cultural influences in Swiss food recipes have mainly come from Germany, France and Italy. In the 20th century American fast food culture as well as 'alternative' (like vegetarianism) food philosphies have grown strong.

Some Typical Dishes And Ingredients
Cheese Swiss cheeses are exported all over the world, hard types are Emmenthaler and Gruyére. Raclette is used to make the melted cheese dish with the same name.
Müsli A mixture of oat cereal, dried fruit and nuts. Eaten with milk or yogurt for breakfast, popular around the world.
Rösti Fried grated potatoes. Originally a farmer's breakfast food but today eaten with all meals, can have many additional ingredients like bacon and cheese.
Fondue Although many 'bastard' fondues exist the original is a melted cheese mixture in which pieces of bread is dipped and consumed. By many considered to be the national dish.
Zopf This braided wheat bread is traditionally consumed on Sundays.
Chocolate Chocolate making has traditions back to the 17th century in Switzerland. Some of the finest and most famous brands have their home here.
Absinthe This legendary green liquor with supposedly hallucinogenic ingredients has its origins in the Jura region..

Submitted Swiss Food Recipes

The Recipe: 1 pork chop, for each person.(veal or chicken breast), Cut off all surrounding fat. Place pork chop between plastic film, flatten to only 1/4 inch thickness or thinner. Brush each flattened pork chop with a thin layer of dijon mustard. Sprinkle easy with salt, pepper, paprika powder and garlic powder.
Break a couple of eggs and whisk together in a rather flat dinner soup bowl. Spread very fine breadcrumbs on a flat plate. Dip each flattened schnitzel into the egg mix (both sides) and place on the breadcrumbs. Press slightly into bread crumbs, both sides, until evenly and completely covered.
Heat oil/margarine/butter in a good frying pan - I find an Iron cast pan to do the best job! When nice and hot - don´t burn dark if margarine or butter! Carefully lay the prepared Schnitzel in the frying pan, place as many as you have room for or want to make - and fry for approx. 2 minutes on each side until nice and golden brown. Remove carefully and place on a warm dinner plate.
Serve with: Fried Hash browns and/or aspargus, green peas, lots of finely cut parsley and fresh cut lemons to be squeezed by the dining person over the schnitzel after serving. Very good with Béarnaisse sauce to go with it.

Hanne's Comment: I use this recipe for Wienerschnitzels for family and friends, it has a little more taste to it than the regular ones and thus found to be more tasteful and enjoyable to most. As to the Swiss Wienersnitzel: I was taught this recipe in cooking classes when attending a Swiss boarding school almost 50 years ago. It has more, and in my opinion - a better taste than a regular German/Austrian Wienerschnitzel, which is only spiced with salt and pepper. Often served at the family dinner table, as well as for guests - common in most Danish restaurants, but even more common in Switzerland. A big thanks to those who uses the recipe!

My comment: Although with its origins in Austria the Wienerschnitzel has made it to many countries of the world where it many times have been adapted more to the local taste. In Switzerland there are several varieties, a few of them include cheese (surprise, surprise...). This is a delicious recipe which truly has a lot more taste to it! Thanks so much Hanne!