Schnitzel Wiener Art
Classic breaded veal cutlet, served with lemon.
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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Restaurant Schönemann
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The history of Schnitzel is debated, with some claiming its origins trace back to Milanese 'Cotoletta alla Milanese', a breaded veal cutlet. Legend says that Field Marshal Radetzky brought the recipe to Vienna in the 19th century. However, Austrian variations and refinements likely developed independently over time, evolving into the distinct 'Wiener Schnitzel' we know today.
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Schnitzel Wiener Art is deeply ingrained in Austrian culinary culture, representing tradition, quality, and a sense of national pride.
National Dish
Wiener Schnitzel is considered one of Austria's national dishes and is a staple in many Austrian restaurants both domestically and internationally. It's a symbol of Austrian cuisine.
Restaurant Staple
You'll find Wiener Schnitzel on almost every Austrian restaurant menu, from humble taverns to upscale dining establishments. It's a reliable and beloved choice for locals and tourists alike.
Family Tradition
Making Schnitzel at home is a common family tradition, often passed down through generations. Each family might have their own slight variations on the recipe.
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Schnitzel Wiener Art offers a delicate balance of savory veal, a crisp, golden breading, and a bright citrusy counterpoint.
The primary flavor is that of high-quality, thinly pounded veal, complemented by the rich, buttery taste of the breadcrumbs fried to a golden-brown perfection. The lemon wedge adds a crucial element of acidity, cutting through the richness and enhancing the overall flavor profile. A touch of salt is essential to bring out the natural sweetness of the veal.
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Veal Quality
Use high-quality, thin-cut veal cutlets (traditionally from the leg). The thinner, the better.
Pounding Technique
Pound the veal evenly to a thickness of about ¼ inch (6mm) using a meat mallet. This ensures even cooking and tenderness.
Breadcrumb Choice
Use finely ground breadcrumbs (Semmelbrösel) for a delicate and crispy crust. Avoid using panko breadcrumbs, as they are too coarse for traditional Wiener Schnitzel.
Frying Temperature
Fry the Schnitzel in clarified butter (Butterschmalz) or a neutral oil at a temperature that allows it to brown quickly without burning. The 'soufflé' effect – where the breading slightly puffs up – is a sign of perfect frying.
Serving Immediately
Serve the Schnitzel immediately after frying while it's still hot and crispy. A lemon wedge is essential, and traditional sides include parsley potatoes or lingonberry jam.
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