Wiener Schnitzel

Wiener Schnitzel

Wiener Schnitzel is a traditional Austrian dish, consisting of a thin slice of veal coated in breadcrumbs and fried. It is one of the best-known specialties of Viennese cuisine. The term "Wiener Schnitzel" itself translates to "Viennese Schnitzel" from German, indicating its origins in Vienna, the capital city of Austria.

History

The origins of Wiener Schnitzel are often debated. One popular theory suggests that it was introduced to Vienna in the 15th or 16th century by Italian or Byzantine cooks. However, the dish became widely popular and associated with the Viennese cuisine in the 19th century. The name "Wiener Schnitzel" first appeared in the end of the 19th century, with the recipe spreading across Europe thereafter.

Preparation

The classic Wiener Schnitzel is made from a thin slice of veal. The meat is tenderized, lightly seasoned with salt and pepper, then coated in flour, beaten eggs, and breadcrumbs. It is then deep-fried in butter or lard until it turns golden brown. The schnitzel is traditionally served with a slice of lemon, which is squeezed over the schnitzel before eating to enhance its flavor.

Cultural Significance

Wiener Schnitzel is not only a staple of Austrian cuisine but also holds cultural significance in the country. It is a symbol of national pride and culinary tradition. The dish is so iconic that its preparation is regulated by Austrian law, ensuring that any dish labeled as "Wiener Schnitzel" must be made exclusively from veal.

Variations

While the traditional Wiener Schnitzel is made from veal, variations of the schnitzel made from other meats such as pork, chicken, or turkey are also popular. These are often called "Schnitzel Wiener Art" or "Viennese-style schnitzel" but cannot legally be labeled as Wiener Schnitzel in Austria and Germany.

See Also

• Schnitzel
• Austrian cuisine
• Viennese cuisine