Wiener schnitzel

Wiener Schnitzel is a traditional Austrian dish, which has gained international recognition and popularity. It is a type of schnitzel that is made from thin, breaded, pan-fried veal. The term "Wiener Schnitzel" was first used in the early 19th century, with "Wiener" referring to "Viennese" or "from Vienna", and "Schnitzel" meaning "cutlet" in German.

History

The origins of the Wiener Schnitzel are somewhat disputed. Some sources claim that the dish was brought to Austria by Field Marshal Radetzky, who had spent time in Italy during the 19th century. However, this theory has been largely debunked by food historians. It is more likely that the Wiener Schnitzel is an adaptation of the Italian dish Cotoletta alla Milanese, which is a breaded veal cutlet.

Preparation

The preparation of Wiener Schnitzel involves several steps. First, the veal cutlets are pounded to a thickness of about 4 millimeters. They are then seasoned with salt and pepper, dredged in flour, dipped in beaten eggs, and coated in breadcrumbs. The breaded cutlets are then fried in a large amount of butter or lard until they are golden brown. The finished Wiener Schnitzel is traditionally served with a slice of lemon and either potato salad or parsley potatoes.

Cultural Significance

Wiener Schnitzel is not just a popular dish in Austria, but it is also considered a national symbol. It is a staple in many Austrian restaurants and is often featured in Austrian cultural events and festivals. In 2011, the Wiener Schnitzel was added to the list of Austria's intangible cultural heritage by UNESCO.

Variations

While the traditional Wiener Schnitzel is made with veal, there are several variations of the dish. In Austria, if the schnitzel is made with pork instead of veal, it must be labeled as a "Wiener Schnitzel vom Schwein" or "Viennese schnitzel from pork". Other variations include chicken schnitzel and turkey schnitzel.

See Also

• Austrian cuisine
• Schnitzel
• Cotoletta alla Milanese

References

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