Wiener Schnitzel
Classic Viennese Schnitzel, 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.
While its exact origins are debated, Wiener Schnitzel is believed to have been inspired by northern Italian dishes like 'cotoletta alla Milanese' which was brought to Vienna in the 19th century. Over time, the dish evolved, using veal and the distinctive Viennese breading technique.
Wiener Schnitzel is more than just a dish; it is a symbol of Austrian culinary heritage and a source of national pride. It represents a classic Viennese dining experience, often enjoyed during celebrations and special occasions.
National Dish
Wiener Schnitzel is widely considered one of Austria's national dishes. It's a staple on restaurant menus across the country, from traditional *Gasthäuser* to upscale dining establishments.
Traditional Preparation
Authenticity is highly valued. True Wiener Schnitzel *must* be made with veal to earn the name. Dishes made with pork or other meats must be called *'Schnitzel Wiener Art'* or something similar to indicate that they are not true Wiener Schnitzel.
Social Gathering
Enjoying Wiener Schnitzel is often a social event. It's common to share a large platter with family and friends, accompanied by sides like potatoes, salad, and cranberries.
Wiener Schnitzel offers a delightful balance of textures and flavors. The crispy, golden-brown breading gives way to a tender and juicy veal cutlet. The flavor profile is savory, with a subtle richness from the butter used for frying, complemented by the fresh lemon served alongside.
The primary flavor comes from the high-quality veal, usually from the leg or loin, which is pounded thin. The breading consists of flour, beaten eggs, and fine breadcrumbs (traditionally *Semmelbrösel* – Kaiser roll breadcrumbs). Frying in clarified butter (or sometimes vegetable oil) imparts a characteristic nutty and rich flavor. A squeeze of fresh lemon juice brightens the dish and cuts through the richness, adding a refreshing acidity.
Veal Selection and Preparation
Use high-quality veal, preferably from the leg or loin. Pound the veal cutlets thinly but evenly (about ¼ inch thick) to ensure tenderness and even cooking. Avoid tearing the meat.
Breading Technique
Use the classic 'Viennese breading' – flour, egg, and breadcrumbs. Ensure the breadcrumbs are very fine and dry. Press the breadcrumbs firmly onto the veal to create a good coating.
Frying Mastery
Use plenty of clarified butter (or vegetable oil) in a large skillet. The fat should be hot enough to sizzle gently around the schnitzel. Fry for about 2-3 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan.
Serving Suggestions
Serve Wiener Schnitzel immediately after frying while it's still hot and crispy. A squeeze of fresh lemon juice is essential. Traditional sides include parsley potatoes, green salad, or cranberries.
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