What is a Wiener Schnitzel

Tjust like the Strauss waltzes, the Viennese cutlet - or Wiener schnitzel - has become a symbol of the Austrian capital. A strange fate for a veal cutlet, which actually originated in Italy. So what is this rather simple, but extremely popular dish.

Wiener Schnitzel from Milan! Name "Wiener Schnitzel» dates back to the middle of the nineteenth century and entered the Austrian gastronomy thanks to historical events. Field Marshal Count Joseph Radetzky, commander-in-chief of the Austrian army in Lombardy-Venetia (and mastermind behind Johann Strauss' Radetzky March), wrote a report on the situation in Milan for the Habsburg royal family.

As expected, he had competent assistants who helped him write an interesting and complete report. So his adjutant, a young military man and a real gourmet, decided to add a note about Cotoletta alla Milanese, the famous Milanese cutlet.

Upon returning to Vienna, Field Marshal Radetzky was surprised to hear that the emperor himself asked for the recipe for a delicious dish! Wiener Schnitzel was born.

“Take a thin slice of veal, beat it with a hammer, roll it in flour, egg and breadcrumbs, and then dip it in ghee to give it a golden color.”

These are the instructions given in a late nineteenth century cookbook. The recipe has not changed much, with the exception of one detail: apparently, gold leaf was added to the breading earlier. Thanks to the crisis, people now prefer just breadcrumbs. However, the balance of taste Wiener schnitzel remains excellent.

The name Wiener Schnitzel is a protected trademark. This means that only schnitzels made from veal can rightfully be called Wiener schnitzels. Pork dishes are popular in Germany, and other types of meat, such as chicken breast, are also used to make schnitzels.

Sliced Wiener Schnitzel on a wooden board

However, only veal is a suitable type of meat for a real Wiener Schnitzel. Although veal is sometimes substituted for pork in Wiener Schnitzel vom Schwein (literally, Viennese pork cutlet, but that's a different dish).

Mario Placiutta - manager Gasthaus zur Oper, the number one gastronomic establishment for lovers Vienna Schnitzel; with a twinkle in his eye, he believes that "the cutlet should be plump, light, crispy and airy." It should never be thick, unlike the Milanese cutlet, which is much thicker.

The challenge is to find a light enough coating to retain the flavor of the veal. An accompanying slice of lemon is served on a plate, along with a salad of potatoes and shallots.

The dish is best served with an excellent Austrian white wine such as Salomon 2012 Hochterrassen Grüner Veltliner, Danube/Kremstal.

Video from Travel Guide: Schnitzel from Vienna

Ирина Залесская

Author on the site "TRAVEL GUIDE" Expert in the field of modern design. Madly loves to travel, loves to visit new places, learn new facts and takes details seriously.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button