Wiener Schnitzel
A breaded and pan-fried veal cutlet, a signature Austrian dish.
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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The exact origins are debated, with some claiming it evolved from the Milanese 'cotoletta alla milanese' brought to Austria in the 19th century by Field Marshal Radetzky. Others argue for a purely Austrian origin, pointing to similar breaded meat dishes existing earlier. Regardless, the dish became a culinary staple and a symbol of Austrian cuisine.
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Wiener Schnitzel is deeply ingrained in Austrian culture, representing tradition, quality, and culinary pride. It is a national dish often served at family gatherings, restaurants, and special occasions.
National Dish
Wiener Schnitzel is considered one of Austria's national dishes, showcasing the country's culinary heritage.
Formal vs. Informal
It is served in both upscale restaurants and casual eateries, demonstrating its versatility and appeal to a wide range of diners.
Family Tradition
Preparing and enjoying Wiener Schnitzel is often a family tradition passed down through generations.
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Wiener Schnitzel offers a delicate balance of savory veal, crispy breading, and a hint of lemon. It's a simple yet satisfying flavor profile that highlights the quality of the ingredients and the skill in preparation.
The primary flavor is the veal itself, which should be tender and lightly seasoned. The breading provides a satisfying crunch and a subtle toasty flavor. The traditional accompaniment of lemon adds a bright, acidic counterpoint to the richness of the veal and breading. Salt and pepper are crucial for enhancing the overall taste.
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Veal Preparation
Pound the veal cutlets very thin, about ¼ inch thick, between sheets of plastic wrap or parchment paper to tenderize them and ensure even cooking.
Breadcrumb Quality
Use fresh breadcrumbs, preferably made from day-old Kaiser rolls or similar crusty bread, for optimal texture and flavor. Avoid pre-packaged, overly processed breadcrumbs.
Pan-Frying Technique
Use clarified butter or a combination of butter and oil for frying. Maintain a consistent medium-high heat to achieve a golden-brown, crispy crust without burning the butter.
Swimming in Butter
The schnitzel should 'swim' in the hot butter to ensure even cooking and a crispy exterior. Do not overcrowd the pan.
Serving Immediately
Serve immediately after cooking, garnished with a lemon wedge and traditionally accompanied by parsley potatoes or a simple salad.
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