Wiener Schnitzel
A traditional Viennese dish, a thin, breaded and pan-fried cutlet of veal.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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While the exact origins are debated, Wiener Schnitzel's lineage is often traced back to the 'cotoletta alla milanese' from Italy. Legend suggests that Austrian Field Marshal Radetzky brought the recipe to Vienna in the 19th century. However, Austrian cookbooks predate this claim with similar recipes, indicating an independent evolution. Regardless, the dish became a symbol of Viennese cuisine and Austrian culinary identity.
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Wiener Schnitzel is more than just a meal; it's a culinary institution in Austria, deeply ingrained in its cultural identity. It's a dish enjoyed across social classes and is a staple in traditional Viennese restaurants (Beisln) and households.
National Dish
Wiener Schnitzel is widely considered one of Austria's national dishes, representing the country's culinary heritage and traditions.
Social Significance
It's a common choice for celebrations, family gatherings, and special occasions, reflecting its importance in Austrian social life.
Restaurant Staple
Almost every traditional Austrian restaurant serves Wiener Schnitzel, often presented with classic sides like potatoes, parsley, and cranberries.
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Wiener Schnitzel offers a delightful combination of crispy, golden-brown breading and tender, lightly flavored veal. The lemon wedge served alongside adds a crucial element of brightness and acidity, cutting through the richness of the fried meat.
The key flavors are derived from the high-quality veal cutlet, seasoned simply with salt and pepper, then meticulously coated in flour, egg, and breadcrumbs (traditionally Semmelbrösel – finely ground breadcrumbs from Kaiser rolls). The frying process in clarified butter or a neutral oil creates the characteristic golden-brown crust. The subtle veal flavor is complemented, not overpowered, by the breading. The lemon juice provides a refreshing contrast that elevates the entire experience.
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Veal Selection
Use high-quality, thin-cut veal cutlets (ideally from the leg or loin). Ensure the cutlet is evenly pounded to a consistent thickness of about 4mm to ensure even cooking.
Breadcrumb Quality
Use finely ground breadcrumbs (Semmelbrösel) from stale Kaiser rolls for the best texture and flavor. Avoid pre-seasoned or flavored breadcrumbs.
Frying Temperature
Maintain a consistent frying temperature of around 170-180°C (340-355°F). Use clarified butter or a neutral oil with a high smoke point. Fry the schnitzel until golden brown and crispy, usually 2-3 minutes per side.
Don't overcrowd
Fry the schnitzel one at a time. Overcrowding the pan will reduce the temperature of the oil and result in a soggy schnitzel.
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