Wiener schnitzel—an unassuming breaded, fried veal cutlet—has so captured Vienna’s taste buds that it bears the city’s very name (Wien = Vienna).
Yet Austria’s national dish may actually have originated in northern Italy as costoletta alla Milanese, a similarly prepared slice of veal. Legend has it that in 1857 Austrian Field Marshal Joseph Radetzky brought the recipe back from Italian territories under the Habsburg rule, adding a note in his report to the emperor about a “deliciously breaded veal cutlet.”
Making Wiener schnitzel is easy. Pound the meat to an even thinness, coat it in flour, then with egg, then with bread crumbs. Fry it to a golden brown and serve with a wedge of lemon and a side of potatoes.
Although those stretching a budget may substitute pork, it’s not the real deal if it doesn’t start with veal. That’s the drill at 138-year-old Café Central, across from the Spanish Riding School in the city center, where live piano music adds flavor to the schnitzel and strudel.
At RestaurantOfenloch, where Franz Schubert once dined, waitresses deliver generous slices of Wiener schnitzel with crispy, bubbled crusts. Vestibül, a cellar-like hideaway attached to the Burgtheater, serves a modernized schnitzel, with a crumb coating that has been rendered thin as a hankie.
“Wiener schnitzel is a traditional part of Austrian cuisine that tastes both young and old,” says Vestibül’s chef, Christian Domschitz. “And it’s enjoyed by all.” Add a stein of beer and consider yourself a local.
> Travel Trivia: The chef of Figlmüller Wollzeile restaurant (circa 1905) hammers each schnitzel out to 12 inches in diameter—the size of a dinner plate.
In fact, dishes heavily depending on meat make up typical Viennese cuisine: Wiener schnitzel (veal coated in breadcrumbs and fried), Tafelspitz (boiled beef), Beuschel (a ragout containing veal lungs and heart), and Selchfleisch (smoked meat) with sauerkraut and dumplings are typical of its cooking.
https://en.wikipedia.org › wiki › Viennese_cuisine
schnitzel is easy. Pound the meat to an even thinness, coat it in flour, then with egg, then with bread crumbs.Fry it to a golden brown and serve with a wedge of lemon and a side of potatoes. Although those stretching a budget may substitute pork, it's not the real deal if it doesn't start with veal.
Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.
Austria. Wiener schnitzel, a very thin, breaded and pan fried cutlet made from veal, is one of the best known specialities of Viennese cuisine, and is one of the national dishes of Austria.
Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden. Wiener means “Viennese” in German, but the concept behind the Wiener Schnitzel likely first appeared elsewhere (I've read in Milan, Italy).
schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak. schnitzel.
The dish was traditionally served in Austria covered in a mushroom or mustard based sauce, with butterhead lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions, potato salad, cucumber salad, or parsley potatoes. In recent times french fries and rice have become more common.
Schnitzel is usually fried, which isn't the healthiest thing, but if you have no weight issues or cardiac markers, it won't hurt you. The chicken in schnitzel is skinless white meat, which is high in protein and low in fat. And spinach is one of the healthiest foods you can eat if you d...
Don't call it schnitzel and not even cutlet, because in Milan the meat is strictly veal, on the bone, two fingers high, breaded in egg and breadcrumbs and fried in clarified butter. It has only one name: “costoletta” rib, and everything else is irrelevant.
Good wiener schnitzel has “the puff,” where the breading separates from the meat to form an ultra-crispy coating. This won't work with coarse breadcrumbs, and it requires enough oil or fat for the cutlets to float.
Wienerschnitzel dogs are made with USDA approved cuts of quality meat and seasoned with a zesty blend of spices to ensure every bite is delicious and juicy.
While fried cutlets made from just about any meat can be called generic "schnitzel," only schnitzel made from veal can legally be called wiener schnitzel.
The primary differences between a pork tenderloin sandwich and a Wiener Schnitzel are that the pork tenderloin sandwich is made exclusively using pork loin and it is deep fried instead of pan fried. The pork tenderloin sandwich is also usually served on a bun.
The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).
The company was founded in 1961 by former Taco Bell employee John Galardi as Der Wienerschnitzel. Despite the name, the company does not ordinarily sell Wiener schnitzel, doing so once as a promotion.
Chicken schnitzel is a breaded chicken filet, so if you get down to the nitty-gritty, they're the same thing. How you serve it, meaning garnishes and accompaniments, is what turns a breaded filet into a schnitzel.
What kind of meat is used for Schnitzel? Schnitzel can, of course, be made from almost any thin, boneless meat cut. However, traditionally, Wienerschnitzel is made using only veal, and German Schnitzel is made with boneless pork chops. You can also try using chicken, mutton, beef, or turkey.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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