The Battle Of Wiener Schnitzel: Germany Vs. Austria

Wiener Schnitzel is a popular dish in both Germany and Austria, but its exact origins are hard to pinpoint. The dish is typically made with a thin slice of breaded, pan-fried veal, although pork is also commonly used. In Austria, Wiener Schnitzel is considered a national dish and must, by law, be made with veal. In Germany, the dish is also popular and can be found in restaurants across Berlin. While the Austrians may claim Wiener Schnitzel as their own, the Germans enjoy it just as much, and it is often served with a variety of sauces.

Wiener Schnitzel is Austrian, not German

The dish is a speciality of Viennese cuisine. The name Wiener Schnitzel first appeared in the 19th century, with the earliest known mention in a cookbook from 1831. In Austria, the term Wiener Schnitzel has been trademarked, and is protected by Austrian law which states that the dish can only be called a schnitzel if it is made from veal.

The official recipe for Wiener Schnitzel is as follows: butterfly cut slices of veal, about 4mm thin, are lightly pounded flat, then rolled in milk, flour, whipped eggs, and breadcrumbs. The breadcrumbs must not be pressed into the meat, so that they stay dry and can be "souffléd". The Schnitzel is then fried in clarified butter or lard at a temperature of 160-170°C until it is golden yellow. It is important that the schnitzel swims in the fat so that it cooks evenly, and during frying, it should be repeatedly tossed around the pan.

Wiener Schnitzel is traditionally served in Austria with a slice of lemon, and either potato salad, potatoes with parsley and butter, cucumber salad, or parsley potatoes. In recent times, french fries have become a common side dish.

While Wiener Schnitzel is Austrian, it is also very popular in Germany. However, there are some differences in how it is served. In Germany, Wiener Schnitzel is often served with a sauce, such as mushrooms or green sauce, and the side dish is usually fries. Most Schnitzel in Germany are also made with pork, rather than veal.

It is one of Austria's national dishes

Wiener Schnitzel is one of Austria's national dishes and a source of pride for the country. It is a dish of thin, breaded, pan-fried veal cutlets, garnished with a slice of lemon and served with potato salad, potatoes with parsley and butter, or french fries. The dish is traditionally served without sauce, and the meat is dipped in flour, egg, and breadcrumbs before frying.

The name Wiener Schnitzel first appeared in the 19th century, with the earliest known mention in a 19th-century cookbook by Katharina Prato, where it was referred to as "Eingebröselte Kalbsschnitzchen" or "breaded veal cutlets". While the exact origins of the dish are debated, it is believed to have become popular in Vienna, Austria, and is considered a speciality of Viennese cuisine.

In Austria, the Wiener Schnitzel is protected by law, and the dish must be made with veal to be called a Wiener Schnitzel. Variations made with other types of meat, such as pork, turkey, or chicken, are given different names, such as "Wiener Schnitzel vom Schwein" or "Schnitzel Wiener Art".

The Wiener Schnitzel is a beloved dish in Austria and has become a symbol of Viennese cuisine. Its popularity extends beyond Austria, as it is enjoyed by many European nations and has gained worldwide recognition.

It is made with veal, not pork

Wiener Schnitzel is a dish made with veal, not pork. It is one of the national dishes of Austria and a speciality of Viennese cuisine. The dish is made with butterfly-cut veal slices, about 4mm thin, that are lightly pounded flat, rolled in milk, flour, whipped eggs and breadcrumbs, and then fried in clarified butter or lard at a temperature of 160-170°C until golden yellow. It is important that the schnitzel swims in the fat so that it cooks evenly, and during frying, it should be repeatedly tossed around the pan.

The dish is traditionally served in Austria with butterhead lettuce tossed with a sweetened vinaigrette dressing, and optionally with chopped chives or onions, potato salad, cucumber salad, or parsley potatoes. In recent times, french fries have become a common side dish.

The Wiener Schnitzel is protected by Austrian law, which states that it must be made with veal. This differentiation is important in distinguishing the dish from other schnitzels, which can be made with pork, chicken, turkey, or beef. A schnitzel made of pork can be called Wiener Schnitzel vom Schwein ('Wiener schnitzel from pork') or Schnitzel Wiener Art ('Viennese-style schnitzel').

The Wiener Schnitzel is a very popular meal in Austrian homes, and it is found on almost every restaurant menu in Vienna. It is also enjoyed in other countries, including Germany, Hungary, Italy, Egypt, Japan, and the UK, where there are variations on the dish, often using different types of meat.

It is served without sauce

Wiener Schnitzel is a dish that is traditionally served without sauce. It is usually accompanied by a slice of lemon, which can be squeezed over the schnitzel, and lingonberry jam.

In Germany, schnitzel is often served with ketchup, especially for children. Adults also enjoy this simple condiment with their "Schnitzel und Pommes" (schnitzel and french fries).

Schnitzel can be served with a variety of sauces, such as Jager Sauce, German Mushroom Cream Sauce, Gypsy Sauce, German Mustard Sauce, Homemade Brown Gravy, German Horseradish Sauce, Frankfurt Green Sauce, and Ketchup & German Curry Sauce. However, these sauces are not traditionally served with Wiener Schnitzel, and adding them may be considered a sin in Austria.

The breading on Wiener Schnitzel is delicate, and adding sauce directly to it can make it soggy. It is recommended to serve any sauce on the side so that the breading remains crispy.

Wiener Schnitzel is a national dish of Austria and is derived from Vienna, which translates to "Wien" in German. It is a type of schnitzel made from a thin, breaded, pan-fried veal cutlet. The dish is usually served with side dishes such as potato salad, cucumber salad, parsley potatoes, or french fries.

It is a popular dish in Vienna

Wiener Schnitzel is a popular dish in Vienna. It is one of the national dishes of Austria and is a speciality of Viennese cuisine. It is a thin, breaded, pan-fried veal cutlet. The meat is usually thinned by pounding with a meat tenderizer and then coated in flour, egg, and breadcrumbs before being fried until golden.

The dish is so popular in Vienna that it is found on almost every restaurant menu in the city. It is also available in foreign cuisine restaurants and is often served with a side of potato salad, fries, or rice.

The Wiener Schnitzel is believed to have originated in Vienna, with the name first appearing in the 19th century. However, there are debates about its exact origins, with some claiming it came to Vienna from Italy. The dish is also popular in other parts of Europe, including Germany and Hungary.

In Austria, the Wiener Schnitzel is protected by law, and it can only be called a schnitzel if it is made from veal. Variations made with other types of meat, such as pork, turkey, or chicken, are given different names, such as "Wiener Schnitzel vom Schwein" or "Schnitzel Wiener Art."

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