Wiener Schnitzel
Classic breaded veal cutlet.
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 similar breaded cutlets existed previously, the Wiener Schnitzel as we know it today gained prominence in Vienna during the 19th century. Legend has it that the dish was inspired by the 'cotoletta alla milanese,' but this is debated. Regardless, it became a symbol of Viennese cuisine and culinary excellence.
Wiener Schnitzel is more than just a dish; it's a culinary institution in Austria. It represents Viennese tradition, quality craftsmanship, and a certain level of sophistication. It's a staple on restaurant menus and a beloved comfort food enjoyed by locals and tourists alike.
A Symbol of Austrian Cuisine
Wiener Schnitzel is arguably the most famous Austrian dish, instantly recognizable and synonymous with Austrian gastronomy. It is often featured in promotional materials and represents the country's culinary heritage.
Social Gatherings
It's commonly enjoyed in social settings, from casual family meals to formal restaurant dinners. Sharing a Wiener Schnitzel is often a communal experience.
Regional Variations
While the classic Wiener Schnitzel is made with veal, variations exist using pork (Schnitzel Wiener Art). These variations reflect regional preferences and economic considerations.
Wiener Schnitzel offers a delightful combination of textures and subtle flavors. The crispy, golden-brown breading contrasts beautifully with the tender, delicate veal. The lemon and lingonberry add bright, acidic notes to balance the richness.
The flavor profile hinges on high-quality ingredients and proper technique. The veal should be pounded thin to ensure even cooking and maximum tenderness. The breadcrumbs must be fresh and evenly coat the veal for optimal crispness. Clarified butter (or a neutral oil like sunflower) is crucial for achieving a golden-brown color and prevents burning. Lemon wedges provide a necessary zest and acidity, while lingonberry jam adds a sweet-tart counterpoint that cuts through the richness of the fried veal.
Veal Preparation is Key
Use thin veal cutlets (ideally from the leg or loin). Pound them evenly to about 1/4 inch thickness to ensure even cooking and maximum tenderness. Gently tenderizing the meat will result in a more pleasant texture.
The Perfect Breading
Follow the classic 'Viennese breading' procedure: flour, egg, and breadcrumbs. Use finely ground breadcrumbs (Panko breadcrumbs are not traditionally used but can add extra crispness). Ensure the breadcrumbs are fresh for the best flavor and texture. Press the breadcrumbs firmly onto the veal to help them adhere during frying.
Frying with Clarified Butter
Use clarified butter (or a neutral oil like sunflower) for frying. The clarified butter prevents burning and imparts a rich, nutty flavor. Ensure the oil is hot enough before adding the schnitzel (around 325-350°F or 160-175°C). Fry the schnitzel until golden brown and crispy, flipping once. Do not overcrowd the pan, as this will lower the oil temperature and result in a soggy schnitzel.
Serving Suggestions
Serve immediately with a lemon wedge, lingonberry jam (Preiselbeeren), and a classic side dish like parsley potatoes (Petersilkartoffeln) or potato salad. The lemon and lingonberries provide a crucial acidic counterpoint to the richness of the fried veal.
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