Schnitzel: Austria's Traditional Food Delicacy

Wiener Schnitzel is a traditional Austrian dish, consisting of a thin, breaded, pan-fried veal cutlet. The meat is usually thinned by pounding with a meat tenderiser, seasoned, and then coated in flour, egg, and breadcrumbs before frying.

The dish is so integral to Austrian culture that its definition is protected by Austrian law, which states that it must be made with veal. When made with other meats, such as pork, chicken, or turkey, it is referred to as Wiener Schnitzel vom Schwein/Pute/Huhn (Viennese schnitzel of pig/turkey/chicken) or Schnitzel (nach) Wiener Art (Schnitzel Viennese style).

Wiener Schnitzel is typically served with a slice of lemon and a side of potato salad, potatoes with parsley and butter, or rice.

Wiener Schnitzel is protected by Austrian law

Wiener Schnitzel is a traditional Austrian dish, and its definition is protected by Austrian law. The dish is made of thinly-pounded veal, dredged in breadcrumbs, and deep-fried, traditionally in lard or clarified butter.

The term Wiener Schnitzel is protected by law in Austria and Germany. Any dish called Wiener Schnitzel must be made from veal. When other types of meat are used, alternative names must be used. For example, in Austria, a schnitzel made of pork can be called Wiener Schnitzel vom Schwein ('Wiener schnitzel from pork') or Schnitzel Wiener Art ('Viennese-style schnitzel').

The dish is one of the national dishes of Austria and is one of the best-known specialties of Viennese cuisine. It is usually served with a wedge of lemon and a side dish such as cucumber salad, potato salad, or fries.

The designation Wiener Schnitzel first appeared in the 19th century, with the first known mention in a cookbook from 1831. According to a tale, the dish was brought to Vienna in 1857 by Austrian Field Marshal Radetzky, who had acquired a taste for "Cotoletta a la Milanese" in Italy. However, this story has been disputed by linguist Heinz-Dieter Pohl, who claims that the dish is first mentioned in connection with Radetzky in an Italian gastronomy book from 1869.

Schnitzel is a thin slice of meat

The German word "schnitzel" is a diminutive of "snitz", meaning "slice". Schnitzel originated as "wiener schnitzel" and is very similar to other breaded meat dishes. Wiener schnitzel is a popular Viennese dish made of veal and traditionally garnished with a slice of lemon, and either potato salad or potatoes with parsley and butter.

In Austria and Germany, Wiener Schnitzel must, by law, be made of veal. When other meats are used, alternative names must be used. For example, "Wiener Schnitzel vom Schwein" means "Viennese schnitzel from pork".

Schnitzel is popular in many countries. In Egypt, there are two schnitzel dishes, one made with chicken and the other with veal. In Namibia, schnitzel is common due to the country's German colonial history. It is often served in a sandwich with tomatoes, cheese and other dressings. In South Africa, schnitzel is also popular due to European settlement during the colonial era.

In Japan, tonkatsu is a similar dish to schnitzel, consisting of a flattened pork loin, lightly seasoned, coated in flour, dipped in beaten egg, coated with panko crumbs and deep-fried.

Schnitzel is breaded and fried

Schnitzel is a thin slice of meat, usually thinned by pounding with a meat tenderiser. The meat is then breaded and fried.

To bread the schnitzel, coat it on both sides in flour, then draw it through beaten eggs, ensuring that no part of the schnitzel remains dry. Finally, coat it in breadcrumbs and carefully press down the crumbs using the reverse side of a fork. This causes the crumb coating to "fluff up" during cooking.

To fry the schnitzel, melt clarified butter or heat up plant oil in a large pan. The schnitzel should be able to swim freely in the oil. Only place the schnitzel in the pan when the fat is so hot that it hisses and bubbles. Fry for 2-4 minutes on each side until golden brown. Remove the schnitzel and place it on kitchen paper to dry off. Dab carefully, then arrange on a plate and garnish with lemon slices before serving.

Schnitzel can be made with veal, pork, chicken, mutton, beef, or turkey. In Austria, Wiener Schnitzel must be made of veal. When other meats are used, it is called Wiener Schnitzel vom Schwein/Pute/Huhn ("Viennese schnitzel of pig/turkey/chicken") or Schnitzel (nach) Wiener Art ("Schnitzel Viennese style").

Schnitzel is served with a wedge of lemon

Schnitzel is a traditional food in Austria, and there are several ways to serve it. Schnitzel is a thin slice of meat, usually thinned by pounding with a meat tenderiser. The meat is then breaded and fried.

Wiener Schnitzel is a popular Viennese dish made of veal and traditionally garnished with a slice of lemon and either potato salad, potatoes with parsley and butter, or rice. In Austria, Wiener Schnitzel must be made of veal. When other meats such as pork, chicken or turkey are used, it is called Wiener Schnitzel vom Schwein/Pute/Huhn ("Viennese schnitzel of pig/turkey/chicken") or Schnitzel (nach) Wiener Art ("Schnitzel Viennese style").

In Germany, Schnitzel means cutlets in general, not just breaded, fried ones. Schnitzel Wiener Art ('Viennese style schnitzel') is made with pork and served with a slice of lemon and french fries. In the early 20th century, the garnish consisted of capers and anchovies. Schnitzel is also served with creamy German cucumber salad, mashed or roasted potatoes, Sauerkraut, Rotkohl, and roasted or steamed vegetables.

In other parts of the world, Schnitzel is served with a variety of sides. In Bosnia and Herzegovina, it is served with mashed potatoes and a slice of lemon or some lettuce. In Croatia, it is served with French fries or potato salad and a slice of lemon. In Denmark, it is served with fried potatoes, gravy, green or snow peas, and a "boy" (a slice of lemon topped with capers, horseradish, and a slice of anchovy). In Finland, it is served with French fries, potato mash, or wedge potatoes, and a slice of lemon, anchovy, and capers. In Romania, it is served with French fries, mashed potatoes, or rice, and a slice of lemon or some salad. In Sweden, it is served with rice, fries, or boiled potatoes, and green peas. In Switzerland, it is served with French fries or a potato and salad combination called Schnipo.

Schnitzel is a popular meal in Austrian homes

The dish originated in Austria as Wiener Schnitzel and is very similar to other breaded meat dishes. Wiener Schnitzel is a popular Viennese dish made of veal and traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter. In Austria and Germany, Wiener Schnitzel must, by law, be made of veal. When other meats are used, it can be called Wiener Schnitzel vom Schwein/Pute/Huhn ("Viennese schnitzel of pig/turkey/chicken") or Schnitzel (nach) Wiener Art ("Schnitzel Viennese style").

In Austria, schnitzel is usually served with a wedge of lemon and common side dishes include cucumber salad, potato salad, and fries. It is also often served with rice or parsley potatoes.

The popularity of schnitzel in Austria is evident when you enter any restaurant. You will find schnitzel on almost every menu in the country. Some locations, such as Figlmüller, might consider the dish their raison d'être. Even places specialising in foreign cuisine may still offer it as an option.

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