Damon Mcknight
Schnitzel is a popular dish in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. The Austrian schnitzel, also known as Wiener Schnitzel, is made with veal, flour, egg, breadcrumbs, and seasoning. The meat is pounded into thin slices, breaded, and fried, and is then served with lemon wedges and greens for garnishment. The dish is considered an Austrian Cultural Property, which means there are laws protecting it. For instance, in Austria, you aren't allowed to call a food Wiener Schnitzel if it’s anything but veal.
| Characteristics | Values |
|---|---|
| Name | Wiener Schnitzel |
| Origin | Austria |
| Main Ingredient | Veal |
| Other Ingredients | Flour, egg, breadcrumbs, salt, pepper, lemon |
| Preparation | Meat is pounded into thin slices, coated in bread crumbs and fried |
| Serving | Served with lemon wedges, greens, lingonberries, parsley, potatoes or potato salad, anchovies |
| Variations | Münchner Schnitzel, Schnitzel Holstein, Zigeunerschnitzel, Cordon bleu, Gehaktschnitzel, Jägerschnitzel |
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What You'll Learn
Wiener Schnitzel's origin
The Wiener Schnitzel is a speciality of Austria and a national dish of the country. It is a thin, breaded, pan-fried veal cutlet. The dish is also popular in other European countries, including Germany and Israel.
The origins of the Wiener Schnitzel are disputed. The dish is said to have originated in Vienna, with the name 'Wiener Schnitzel' first appearing in the 19th century. The first known mention of the dish was in a cookbook from 1831 by Katharina Prato, where it was referred to as "breaded veal cutlets". However, there are also claims that the dish originated in Italy, specifically in Milan, as a dish called "Cotoletta alla Milanese". According to one story, Field Marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857, although this has been disputed by some historians.
Another theory suggests that the Wiener Schnitzel may have originated in Germany, as similar dishes such as "Surschnitzel" and "Pariser Schnitzel" are known to exist in the country. Additionally, there is evidence that the method of preparing and cooking cutlets by tenderising the meat, dredging it in breading, and frying it dates back to the Middle Ages and was popular in Germanic lands, Northern Italy, and present-day Austria.
The Wiener Schnitzel has become a symbol of Austrian culture and cuisine, with its preparation and presentation following specific traditions. It is often served with a variety of side dishes, including potato salad, french fries, and various garnishes.
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Ingredients and recipe
Schnitzel is a thin slice of meat, usually thinned by pounding with a meat tenderiser. The meat is then breaded and fried. Wiener Schnitzel, which means 'Viennese cutlet' in German, is a type of schnitzel made with a thin, breaded, pan-fried veal cutlet. It is one of the national dishes of Austria.
To make Wiener Schnitzel, you will need veal, flour, eggs, breadcrumbs, salt and pepper, and a generous amount of lard or clarified butter. You will also need a meat tenderiser, a large pan, and a thermometer.
First, use the meat tenderiser to pound the veal until it is thin and flat. The meat should be about 4mm in thickness. Next, set up three shallow dishes. In the first dish, mix flour and salt. In the second, place two large beaten eggs. In the third, pour the breadcrumbs. Now, dredge the veal first in the flour until the surface is completely dry. Then, dip it in the egg to coat, allowing any excess to drip off. Finally, roll the meat quickly in the breadcrumbs until coated. Do not press the breadcrumbs into the meat, as this will make them moist and prevent a crispy coating.
In a large pan, heat at least 1/4-inch of oil or fat to 350°F. The oil should shimmer and smoke a little. Place the meat in the pan, ensuring there is enough space between each piece. Fry the schnitzel for 2-4 minutes on one side, until golden brown. The schnitzel should be 'swimming' in fat. Turn it over and fry for another 2-4 minutes, or until both sides are golden brown and the meat registers an internal temperature of 145°F. Remove from the pan and allow the oil to drain off. Serve with lemon slices and greens, or with traditional sides such as butterhead lettuce tossed with a sweetened vinaigrette dressing, potato salad, cucumber salad, or parsley potatoes.
Wiener Schnitzel can be refrigerated and eaten within three days.
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Cooking techniques
Schnitzel is a "cutlet" of meat that is breaded and fried. Wiener Schnitzel, Austria's national dish, is made with veal and is the country's most traditional dish. It is also protected by Austrian law, which states that it must be made with veal.
To make Wiener Schnitzel, you will need veal cutlets, flour, eggs, breadcrumbs, and oil or butter for frying. The cutlets should be pounded to an even thickness of around 1/4 to 1/2 an inch. A meat tenderizer or wooden mallet can be used for this. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Coat the veal cutlets in flour, then dip them in the beaten eggs, ensuring that no part of the meat is left dry. Finally, coat them in breadcrumbs. Be careful not to press the breadcrumbs into the meat, as this will prevent the coating from crisping up during frying.
Heat a large skillet or pan to around 330-350°F, adding enough oil or clarified butter to the pan so that the Schnitzels can "swim" in it. The oil should be hot enough that the Schnitzel sizzles as soon as it hits the pan. Fry the Schnitzel for 2-4 minutes on each side until golden brown. The Schnitzel should be turned once with a spatula, taking care not to pierce the coating. During frying, the Schnitzel can be tossed slightly in the pan or swished around with a fork to prevent sticking.
Wiener Schnitzel is typically served with a slice of lemon and parsley sprigs, alongside French fries, Spätzle, German potato salad, or a leafy green salad.
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Serving suggestions
Schnitzel is typically served with a slice of lemon and a variety of sides. The most common sides include French fries, mashed potatoes, potato wedges, rice, and salad.
In Austria, Wiener Schnitzel is typically served with a traditional Austrian-style potato salad with tangy vinaigrette and sliced red onions. This is a classic accompaniment to the Wiener Schnitzel, as the refreshing taste and texture of the potato salad provide a delightful contrast to the crispy cutlet.
Another traditional Austrian side dish is Spätzle, small, tender dumplings that complement the crispy Wiener Schnitzel, creating a harmonious combination.
A simple, marinated cucumber salad is also a light and refreshing side dish that pairs well with Wiener Schnitzel. The cool, crisp cucumbers offer a pleasant contrast to the rich, fried cutlet.
Sautéed green beans, seasoned with garlic and butter, are a tasty and nutritious side dish that goes well with Wiener Schnitzel. The tender beans provide a nice contrast in texture to the crispiness of the cutlet.
Roasted Brussels sprouts, with their caramelized outer leaves and tender interior, are a delicious and nutritious side dish option.
A tangy, earthy beet salad, made with pickled beets, onions, and a light vinaigrette, adds a unique and refreshing element to the meal. The sweet, slightly acidic taste of the beets pairs well with the richness of the Wiener Schnitzel.
Sautéed asparagus with a hint of lemon and garlic is a light and flavorful side dish that enhances the taste of Wiener Schnitzel. The bright, citrusy notes and tender asparagus provide a pleasant contrast to the rich, fried cutlet.
Crispy, golden onion rings are a delightful side dish that complements the texture and flavors of Wiener Schnitzel. The crunchy, fried onions add an extra layer of crispiness to the meal, creating a satisfying combination.
In addition to the above, some other popular side dishes include mashed or roasted potatoes, Sauerkraut, Rotkohl, roasted or steamed veggies, creamy coleslaw, macaroni salad, classic potato salad, baked potato wedges, baked beans, and broccoli salad.
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Variations
Wiener Schnitzel is a dish made with veal, flour, egg, breadcrumbs, salt and pepper, and served with lemon wedges and greens for garnishment. However, there are many variations on the classic Schnitzel, both within Austria and in other countries.
Although Austrian law states that Wiener Schnitzel must be made with veal, there are variations on the dish that use other meats. When made with pork, it is called Wiener Schnitzel vom Schwein ('Wiener schnitzel from pork') or Schnitzel Wiener Art ('Viennese-style schnitzel').
In Germany, the dish is also protected by law and must be made with veal. However, there are variations on the dish in different cities, such as Münchner Schnitzel ('Munich schnitzel'), which is prepared with horseradish or mustard before being coated in flour, egg, and breadcrumbs. Schnitzel Holstein is another German variation, topped with a sunny-side-up egg.
Cotoletta alla Milanese is a dish from Milan that is very similar to Wiener Schnitzel, although it is made with the bone left in the meat. Another Italian dish, veal scaloppine, is also similar, although the meat is enveloped in flour rather than breadcrumbs.
In the Netherlands and Belgium, Schnitzel is usually made with pork and served with fries and vegetable salad. Zigeunerschnitzel, served with paprika, and Cordon bleu, made with pork loin stuffed with cheese and ham, are also popular. A typical Dutch variant is the 'gehaktschnitzel', a schnitzel made of minced meat.
In North Macedonia, Schnitzel, or шницла (shnitzla), is a piece of pork seasoned with salt and black pepper, breaded and fried. It is typically served with mashed or fried potatoes and a green salad garnish.
Romanian șnițel is made in the same way as Austrian Schnitzel, but can be made with any type of meat, including chicken, pork, veal, or beef. A specialty from western Romania is the mosaic șnițel, made with two thin layers of meat (usually different types) and a vegetable filling, often mushroom.
In Russia, the dish is called отбивная (otbivnaya), which means a piece of meat that has been beaten. Schnitzel is also called шницель (shnitsel) and is made with pork, beef, veal, or chicken.
In Iran, Schnitzel is known as shenitsel and is usually thicker, bigger, spicier, and fried with a crispier breading than the standard Schnitzel. It is served with lemon, French fries, and boiled vegetables.
In Israel, Schnitzel is a popular dish, introduced by European Jews during the middle of the 20th century. The meat is typically chicken or turkey breast, in keeping with dietary kashrut laws, which prohibit pork.
Chicken-fried steak is an American dish that is thought to be closely related to Wiener Schnitzel, adapted by German or Austrian immigrants using locally available ingredients.
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Frequently asked questions
Austrian schnitzel, or Wiener schnitzel, is a thin, breaded, pan-fried cutlet made from veal. It is one of the national dishes of Austria and is usually served with lemon and greens.
Austrian schnitzel is made from veal, flour, egg, breadcrumbs, and seasoning. The meat is pounded into thin slices, coated in flour, dipped in beaten egg, and then coated in breadcrumbs before being fried.
To cook Austrian schnitzel, heat a generous amount of lard or clarified butter in a pan to 160-170°C. Coat the veal cutlets in flour, egg, and breadcrumbs, then fry for 2-4 minutes on each side until golden brown. Serve with lemon wedges and greens.
