Wiener Schnitzel
A traditional Austrian dish of a thin, breaded, and pan-fried cutlet of veal.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The exact origins are debated, with some claiming its roots lie in 'cotoletta alla milanese' from Italy, brought to Austria in the 19th century. However, Austrians maintain its unique preparation sets it apart and that it developed independently. Regardless, breaded and fried meats have a long history in Europe, and Wiener Schnitzel represents a refinement of this technique.
Wiener Schnitzel is more than just a dish in Austria; it's a national symbol, deeply ingrained in the country's culinary identity and cultural heritage. It is often served at important occasions and represents Austrian tradition.
National Dish
Wiener Schnitzel is widely considered one of Austria's national dishes and is a source of national pride.
Restaurant Staple
It's found on the menu of nearly every traditional Austrian restaurant, from humble Gasthäuser to upscale establishments.
Family Tradition
Preparing and enjoying Wiener Schnitzel is often a cherished family tradition passed down through generations.
Authenticity Debates
There are ongoing discussions and debates about what constitutes an 'authentic' Wiener Schnitzel, particularly regarding the use of veal versus other meats. Only Schnitzel made with veal can legally be called Wiener Schnitzel.
Wiener Schnitzel is characterized by its simple yet elegant flavors. The veal provides a delicate meaty taste, enhanced by the crispy, buttery breading. Lemon wedges are essential for adding a bright, acidic counterpoint.
The primary flavor is that of tender, lightly seasoned veal. The breadcrumb coating, traditionally made with Semmelbrösel (Austrian breadcrumbs), contributes a satisfying crunch and subtle toasted bread flavor. The clarified butter (Buttershmalz) used for frying imparts a rich, nutty note. A squeeze of fresh lemon juice brightens the dish, cutting through the richness and adding a refreshing element.
Veal Quality
Use high-quality, thin-cut veal scallops (Oberschale or Nuss). The meat should be tender and light in color.
Pounding Technique
Pound the veal cutlets very thin (about 4mm thick) between two sheets of plastic wrap. This ensures even cooking and tenderness.
Breading Process
Follow the classic breading process: flour (seasoned with salt and pepper), egg (lightly beaten), and breadcrumbs (Semmelbrösel preferred). Ensure each layer is evenly applied.
Frying Temperature
Use clarified butter (Buttershmalz) and maintain a consistent frying temperature (around 170-180°C or 340-355°F). Don't overcrowd the pan; fry in batches to maintain the temperature.
Swirling the Pan
During frying, gently swirl the pan occasionally to help the Schnitzel cook evenly and allow the breading to puff up slightly.
Serving Immediately
Serve immediately after frying with a lemon wedge. Traditional accompaniments include parsley potatoes, lingonberry jam, or a simple green salad.
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