Wiener Schnitzel
Classic Viennese Schnitzel, likely served with potatoes or salad.
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.
Stadtcafe Bregenz
While the exact origins are debated, many believe Wiener Schnitzel is rooted in the Italian 'cotoletta alla milanese,' possibly brought to Austria in the 19th century. Over time, the dish evolved into the specific preparation using veal and breadcrumbs that we know today.
Wiener Schnitzel is deeply ingrained in Austrian culture, representing tradition, quality, and culinary excellence. It's more than just a meal; it's a symbol of Austrian identity.
National Dish
Wiener Schnitzel is considered one of Austria's national dishes and a staple of Viennese cuisine. It's found on menus throughout the country, from casual restaurants to upscale establishments.
Cultural Significance
The dish is often associated with special occasions and celebrations. It's a popular choice for family gatherings and formal dinners alike, demonstrating its versatility and enduring appeal.
Regional Variations
While the traditional version uses veal, variations exist with pork ('Schnitzel Wiener Art'), which are more common and often more affordable. However, true 'Wiener Schnitzel' must be made with veal.
Wiener Schnitzel offers a delicate balance of savory meat and a crispy, buttery crust, creating a satisfying textural and flavor experience.
The dominant flavors are the mild, tender veal, the rich and buttery flavor from frying in clarified butter (or sometimes other fats), and the crunchy, savory breadcrumb coating. A squeeze of lemon provides a bright acidity that cuts through the richness, enhancing the overall taste. Traditionally, it isn't heavily seasoned beyond salt and pepper, allowing the quality of the veal and the cooking technique to shine.
Quality Veal is Key
Use high-quality, thinly pounded veal cutlets (ideally from the leg or loin) for the best flavor and texture. Pounding the veal to an even thickness ensures even cooking.
The Right Breadcrumbs
Use finely ground, dry breadcrumbs (Semmelbrösel). Avoid using panko breadcrumbs, as they will create a different, less traditional texture.
Clarified Butter (or Alternative)
Frying in clarified butter (Butterschmalz) gives Wiener Schnitzel its characteristic rich flavor and golden-brown color. However, vegetable oil or a mixture of butter and oil can be used as alternatives.
Proper Frying Technique
Fry the schnitzel in a generous amount of hot fat, ensuring it's submerged. Cook until golden brown and crispy on both sides, flipping carefully. Avoid overcrowding the pan, as this will lower the temperature and result in a soggy schnitzel.
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