Wiener Schnitzel
Traditional Viennese veal cutlet, breaded and fried until golden brown.
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.
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While often associated solely with Austria, the exact origins of Wiener Schnitzel are debated. Some theories suggest it evolved from 'cotoletta alla Milanese' brought to Vienna by Field Marshal Radetzky in the 19th century. However, this is likely a myth and the dish more likely evolved from other breaded meat dishes popular in the region.
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Wiener Schnitzel is more than just a dish in Austria; it's a symbol of national pride and culinary heritage. It's often served at formal occasions and is a staple in traditional Viennese restaurants.
A Culinary Icon
Wiener Schnitzel is considered one of Austria's national dishes and is instantly recognizable around the world.
Formal Dining
It's often served in high-end restaurants and at special celebrations, reflecting its status as a refined and sophisticated dish.
Social Gatherings
Wiener Schnitzel is also a popular choice for family meals and social gatherings, bringing people together to enjoy a classic and comforting dish.
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Wiener Schnitzel offers a delicate balance of savory meat, a crispy golden crust, and a light buttery flavor.
The primary flavor comes from the high-quality veal cutlet, pounded thin to ensure even cooking. The breading, consisting of flour, egg wash, and breadcrumbs, provides a contrasting crispy texture and a subtle savory flavor. Frying in clarified butter (or a neutral oil in some cases) adds a rich, buttery aroma and flavor that complements the veal perfectly. A squeeze of lemon adds a bright, acidic counterpoint to the richness.
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Veal Quality is Key
Use only high-quality veal (preferably from the leg or loin) that's been properly trimmed and pounded thin. The thinner the cutlet, the more tender it will be.
Proper Breading Technique
The three-step breading process (flour, egg, breadcrumbs) is crucial for creating a crisp and even crust. Ensure each cutlet is fully coated at each stage.
Use Clarified Butter
Clarified butter (or Ghee) has a higher smoke point than regular butter, which prevents burning and imparts a rich, nutty flavor to the schnitzel.
Don't Overcrowd the Pan
Fry the schnitzel one or two at a time to maintain the oil temperature and prevent them from steaming instead of frying. The 'soufflé' effect where the breading separates slightly is desirable.
Serve Immediately
Wiener Schnitzel is best served immediately after frying while the crust is still crisp and the veal is tender. A squeeze of lemon is essential.
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