Today’s spotlight is on the Wiener Schnitzel.

Schnitzel is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak. The most popular schnitzel is breaded schnitzel (coated in flour, eggs, and breadcrumbs) but it can also be un-breaded. The cutlet is usually boneless and is pounded into a thin slice to tenderize the meat and help it cook evenly. It’s then breaded and deep-fried or pan-fried, giving the schnitzel its famous crispy and golden outer layer.

A Schnitzel can be made from pork, chicken, or turkey and is usually pan-fried. Schnitzel is a broad term for any meat cutlet that is thinly sliced, breaded, and fried. Wiener Schnitzel is a protected dish in Germany and Austria and can only be made with veal.

Wiener Schnitzel is a type of schnitzel that must be made with veal and deep-fried.  The veal is thin, breaded, and pan-fried. It is one of the best-known dishes of Austrian cuisine and is a national dish of Austria. It is considered an Austrian delicacy in Vienna.

To make a Wiener schnitzel, a cutlet of veal is pounded thin, then dipped in flour, egg, and breadcrumbs, and fried until golden. The name “Wiener” means “Viennese” in German. Wiener schnitzel is traditionally served with a dollop of lingonberry jam, lemon wedges, and either buttered parsley potatoes, a simple potato salad, or French fries.

The most popular types of schnitzel are made from veal (wiener-schnitzel) or pork (schweine-schnitzel). You can also make schnitzel from chicken (hänchen-schnitzel) or turkey (puten-schnitzel).

 

History

The origin of Wiener Schnitzel, the national dish of Austria, is up for debate. One legend says that an Austrian general discovered the Italian dish “milanese” (‘Milanese veal cutlet’) during a battle in the late 19th century. Back in Vienna, he ordered his cooks to make their own version, and the Wiener schnitzel was born. The meat dish allegedly made its way to Austria around 1857, through the Austrian Field Marshal Radetzky.

There is also historical proof of Ancient Romans tenderizing, breading, and frying meat as early as the first century. The Romans may have brought this recipe to the Germanic region during war times. The first known mention of Wiener Schnitzel in Austrian cuisine dates back to 1831.

The name “schnitzel” comes from the German word “schnitt”, which translates to “cut”. The dish is popular in Germany and Austria, but also in many neighboring countries.

Schnitzel was brought to Israel by Ashkenazi Jews from Europe. It was a hit, and because veal wasn’t widely available, chicken or turkey was substituted. Nowadays, chicken or turkey breast is generally used to keep it kosher.

The term “Wiener Schnitzel” is trademarked and protected by Austrian laws, which require that a dish can only be called “Wiener Schnitzel” if it is made of veal. However, most Austrians use pork instead of veal because it is more common and accessible in Austria.

 

Here are some fun facts about Wiener Schnitzel:

• The dish is named after the city where it was invented, Vienna, which is written as “Wien” in German
• The term “Wiener Schnitzel” first appeared in the 19th century and was first mentioned in a cookbook in 1831.
• In Australia, it might be found made of chicken or beef.
• In Austria, the term is protected by law, so “Wiener Schnitzel” assures you of a veal cutlet.
• The dish is breaded and deep-fried or pan-fried, giving it its famous crispy and golden outer layer.
• It is served with lemon wedges and greens for garnishment.
• It is a well-known specialty of Viennese cuisine.
• The dish allegedly made its way to Austria around 1857, through the Austrian Field Marshal Radetzky.

 

Here is a Wiener Schnitzel Recipe for You to Try:

Ingredients:

• 4 veal cutlets, 150 – 180 g / 5 – 6 oz each (alternatively, use pork or turkey)
• 2 eggs
• 100 g / 3/4 cup coarse-ground flour
• 100 g / 3/4 cup breadcrumbs
• Salt, pepper
• Clarified butter and/or plant oil
• Slices of lemon, to garnish

 

Instructions:

1. Lay out the cutlets, remove any skin and pound until thin. Season on both sides with salt and pepper. Place flour and breadcrumbs into separate flat plates, beat the eggs together on a further plate using a fork.
2. Coat each schnitzel on both sides in flour, then draw through the beaten eggs, ensuring that no part of the schnitzel remains dry. Lastly, coat in the breadcrumbs and carefully press down the crumbs using the reverse side of the fork (this causes the crumb coating to “fluff up” better during cooking).
3. n a large pan (or 2 medium-sized pans), melt sufficient clarified butter for the schnitzel to be able to swim freely in the oil (or heat up the plant oil with 1 – 2 tbsp of clarified butter or butter).
4. Only place the schnitzel in the pan when the fat is so hot that it hisses and bubbles up if some breadcrumbs or a small piece of butter is added to it.
5. Depending on the thickness and the type of meat, fry for 2 to 4 minutes until golden brown. Turn using a spatula (do not pierce the coating!) and fry on the other side until it is of similar color.
6. Remove the crispy schnitzel and place on kitchen paper to dry off. Dab carefully. Arrange the schnitzel on the plate and garnish with slices of lemon before serving.
7. Serve with parsley potatoes, rice, potato salad or mixed salad.
9. Cooking time: depending on the thickness and the meat: 4 – 8 minutes.
10. Enjoy!

 

The most popular dish in Austria is the national dish, Wiener Schnitzel, which translates to “Viennese cutlet” in German. In Vienna, it’s called Vienna Schnitzel.

 

Here are some ways to explore and appreciate a Wiener Schnitzel:

• Side dishes: Parsley butter potatoes, French fries, warm potato salad, pan-fried potatoes, green salad, cucumber salad, or a sweetened vinaigrette dressing.
• Sauces: Lingonberry jam, ketchup, or a dollop of German cream sauce.
• Drink: Wine is usually drunk with Wiener Schnitzel.
• Place to eat: Figlmüller in Vienna, known as the “Home of the Schnitzel”.

 

National Wiener Schnitzel Day is celebrated on September 9th every year. The day is dedicated to a traditional Austrian dish. If you have never had one this is something to experience.