Wiener Schnitzel
Classic Austrian dish. Breaded veal cutlet, served with parsley potatoes and cranberries.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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While its exact origins are debated, the Wiener Schnitzel is believed to be inspired by the 'Cotoletta alla Milanese' from Italy. The Austrian version, however, evolved with specific preparation techniques and became a defining dish of Austrian cuisine.
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Wiener Schnitzel is more than just a dish; it's a symbol of Austrian culinary heritage and national identity. It represents tradition, quality, and a certain elegance.
A National Dish
Wiener Schnitzel is widely considered one of Austria's national dishes and is a staple in restaurants across the country. It is a source of national pride and is often served to visiting dignitaries and tourists.
Formal and Informal Dining
Wiener Schnitzel can be enjoyed in both formal and informal settings, from upscale restaurants to traditional 'Beisls' (Austrian pubs). Its versatility makes it a beloved dish for any occasion.
Regional Variations
While the classic Wiener Schnitzel is made with veal, some variations use pork (known as 'Schnitzel Wiener Art'). However, true Wiener Schnitzel must be made from veal and adhere to specific preparation methods to earn the name.
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Wiener Schnitzel offers a delightful combination of crispy, savory, and slightly tangy flavors.
The dominant flavor is the savory richness of the lightly pounded veal, enhanced by the crispiness of the golden-brown breadcrumb coating. The coating provides a satisfying crunch, while the veal remains tender and juicy inside. Lemon wedges, often served alongside, add a refreshing tang that cuts through the richness. The traditional accompaniments, parsley potatoes and cranberries (or lingonberry jam), contribute complementary textures and flavors; the potatoes offer a starchy counterpoint, while the cranberries introduce a sweet and tart element.
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Quality of Veal
Use high-quality, thin-cut veal cutlets (ideally from the leg or loin). The quality of the veal directly impacts the taste and tenderness of the final dish.
Proper Pounding
Pound the veal cutlets evenly to a thickness of about 1/4 inch. This ensures even cooking and tenderness.
The Three-Step Breading
Follow the traditional breading process: flour, egg wash (thoroughly beaten), and breadcrumbs (traditionally Semmelbrösel - fine, dry breadcrumbs). Ensure each cutlet is fully coated at each stage.
Butter for Frying
Use clarified butter (or a mixture of clarified butter and oil) for frying. Clarified butter has a higher smoke point, preventing burning and imparting a rich flavor.
Frying Technique
Fry the schnitzel in hot butter, swirling the pan gently to ensure even browning. Do not overcrowd the pan. The schnitzel should float in the butter.
Serve Immediately
Serve the Wiener Schnitzel immediately after frying with a lemon wedge, parsley potatoes, and cranberries (or lingonberry jam).
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