The Austrian Schnitzel: A Culinary Icon Explored

Schnitzel is a traditional Austrian dish, with Wiener Schnitzel being one of the national dishes of the country. The dish is so important to Austrian culture that its definition is protected by Austrian law. Wiener Schnitzel is made of thinly pounded veal, dredged in breadcrumbs, and deep-fried, traditionally in lard or clarified butter. It is served with a wedge of lemon and side dishes such as cucumber salad, potato salad, and fries. While Wiener Schnitzel is a well-known speciality of Viennese cuisine, the concept behind the dish likely first appeared elsewhere, with some sources suggesting it originated in Milan, Italy.

Wiener Schnitzel is a national dish of Austria

Wiener Schnitzel, or 'Viennese cutlet' in German, is one of Austria's most traditional and iconic dishes. In fact, it is so iconic that its definition is protected by Austrian law. According to this, Wiener Schnitzel must be made of veal. When made with any other type of meat, it cannot technically be called Wiener Schnitzel.

The dish is made by taking thinly pounded veal, dredging it in breadcrumbs, and deep-frying it, traditionally in lard or clarified butter. It is usually served with a wedge of lemon and side dishes such as cucumber salad, potato salad, or fries.

The first known mention of Wiener Schnitzel was in a 19th-century cookbook from 1831, where it was referred to as "breaded veal cutlets". However, the dish likely originated in Italy, with some sources claiming that Austrian Field Marshal Radetzky brought the recipe to Vienna in 1857.

In Vienna, Wiener Schnitzel is as emblematic as classical composers and Baroque palaces. It is a staple on restaurant menus across the city and is celebrated at local festivals. The dish has even earned its own day, with 9 September designated as National Wiener Schnitzel Day.

Schnitzel is a cutlet of meat that's breaded and fried

Schnitzel is a European dish that involves a cutlet of meat that's breaded and fried. The meat is usually thinned by pounding with a meat tenderiser. The German word "das schnitzel" translates to "a slice", and the dish is named after the German word for cutlet, "schnitt", which means "cut".

Schnitzel is traditionally made with veal or pork, but chicken, turkey, mutton, beef, or even plant-based alternatives are also used. The meat is typically tenderised by pounding it with a meat tenderiser until it is very thin, usually about 1/4-inch thick. This process also ensures that the meat cooks evenly and quickly when frying. The breading is a simple coating of flour, egg wash, and breadcrumbs. Schnitzel is usually seasoned with bold toppings such as fresh lemon wedges, mushroom sauce, or cream sauce.

The most popular type of schnitzel is Wiener Schnitzel, which is made with veal and is a national dish of Austria. Wiener Schnitzel is usually served plainly with a sprinkle of herbs and a lemon wedge, or with a cream or mushroom sauce. In Austria, Wiener Schnitzel must be made with veal, and Austrian law protects this definition. When made with other types of meat, it is known as 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 Austrian dish, with Wiener Schnitzel being one of the country's most famous national dishes.

Wiener Schnitzel is made with veal and is defined and protected by Austrian law. The meat is thinly pounded, dredged in breadcrumbs, and deep-fried, traditionally in lard or clarified butter.

Wiener Schnitzel is almost always served with a wedge of lemon. The lemon is thought to cut through the fattiness of the dish, with the citrus adding a freshness to the palate. The sourness of the lemon also helps to balance the dish, enhancing the flavour of the meat. The lemon is usually served as a garnish, with a sprig of parsley.

Wiener Schnitzel is often served with side dishes such as cucumber salad, potato salad, and fries.

Schnitzel is steeped in tradition

The Wiener schnitzel is a cutlet of veal, pounded thin, dipped in flour, egg and breadcrumbs, and fried until golden. It is almost always served with a wedge of lemon and common side dishes include cucumber salad, potato salad, and fries.

The dish is prepared from veal slices, butterfly cut, about 4mm in thickness and lightly pounded flat. It is then slightly salted and rolled in flour, whipped eggs, and breadcrumbs. The breadcrumbs must not be pressed into the meat so that they stay dry and can be "souffléd". Finally, the Schnitzel is fried in a good proportion of lard or clarified butter at a temperature of 160-170°C until it is golden yellow.

The Wiener schnitzel is so iconic in Vienna that local groups have organised festivals to celebrate it. The 9th of September is designated National Wiener Schnitzel Day, and there is even an online Schnitzel Museum dedicated to promoting it as "Austrian cultural property".

Schnitzel is protected by Austrian law

Wiener Schnitzel, or "Viennese cutlet" in German, is a traditional Austrian dish that is protected by Austrian law. The dish is made of thinly pounded veal, dredged in breadcrumbs, and deep-fried in lard or clarified butter. It is typically served with a wedge of lemon and side dishes such as cucumber salad, potato salad, or fries.

The definition of Wiener Schnitzel is fiercely protected by Austrian law, which specifies that it must be made with veal. When made with other types of meat, it cannot technically be called Wiener Schnitzel. In Austria, a schnitzel made with pork can be called "Wiener Schnitzel vom Schwein" ("Wiener schnitzel from pork") or "Schnitzel Wiener Art" ("Viennese-style schnitzel").

The term Wiener Schnitzel first appeared in the 19th century, with the first known mention in a cookbook from 1831. It is one of the best-known specialties of Viennese cuisine and is considered one of the national dishes of Austria. It is so emblematic of the Austrian capital that local Viennese groups have organised festivals to celebrate it, and September 9 has been designated as National Wiener Schnitzel Day.

The protection of the Wiener Schnitzel recipe under Austrian law ensures that the integrity and authenticity of this traditional dish are preserved. It also helps to promote Austrian culinary culture and showcases the importance of Wiener Schnitzel as a significant part of Austria's food heritage.

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