A crispy, fried taste of Viennese culture.
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Wienerschnitzel is a dish cherished by food lovers around the globe, renowned for its crispy breaded coating and tender meat. This classic Austrian dish has a history that traces back centuries, revealing a culinary tradition that has transcended borders.
The name "Wienerschnitzel" means "Viennese cutlet," indicating its deep roots in Vienna and Austrian culture. While the exact origin of the dish is a bit murky, there's a popular story that suggests it was brought to Austria by Field Marshal Joseph Radetzky from Italy in the 19th century. However, this tale is more legend than fact, as breading and frying meat is a cooking method common across Europe.
The first documented mention of a breaded cutlet in Vienna comes from an 1831 cookbook, suggesting that by the early 19th century, it had become a staple of Austrian cuisine. Wienerschnitzel has since evolved into a national dish, known for its simple yet delightful preparation: a thin veal cutlet is breaded and then pan-fried to a golden crisp. The key to the perfect Wienerschnitzel is achieving a light, crispy breading without overpowering the meat's natural flavors.
While veal is the traditional choice for Wienerschnitzel, modern variations use pork, chicken, or turkey, though these aren't considered authentic. In Austria, the use of veal is protected by law; if another meat is used, it must be labeled "Schnitzel Wiener Art" or "Schnitzel Viennese-style."
Wienerschnitzel has gained popularity far beyond Austria, finding fans in Germany, Switzerland, and even the United States. It is often served with lemon wedges, lingonberry sauce, or parsley potatoes, adding a touch of freshness and contrast to the crispy coating. In Austria, you can find Wienerschnitzel on the menu at various restaurants, from casual eateries to upscale establishments, each offering their unique take on this classic dish.
The continued popularity of Wienerschnitzel is a testament to its timeless appeal. Its straightforward preparation, coupled with the satisfaction of a crispy outer layer and tender inside, has made it a favorite among food enthusiasts for generations. Whether you're enjoying it in a quaint Viennese café or at home with family, Wienerschnitzel brings a taste of Austria's rich culinary heritage.
Wienerschnitzel Recipe
Prep time 40 minutes | Cook time 30 minutes | Serves 4
Ingredients
4 veal cutlets (about 4-5 ounces each)
Salt and pepper to taste
1/2 cup flour
2-3 large eggs
1 cup plain breadcrumbs (or old bread, toasted and put in the food processor
Vegetable oil or clarified butter for frying
Lemon wedges for serving
potatoes (boiled) for a side dish best served with parsley
Instructions
Prepare the Veal Cutlets:
If the veal cutlets are thick, pound them to about 1/4-inch thickness using a meat mallet, a rolling pin or anything else hard. This ensures even cooking and tenderness.
Season both sides of each cutlet with salt and pepper.
Set Up a Breading Station:
Place the flour in a shallow bowl or plate.
Beat the eggs in a separate shallow bowl.
Place the breadcrumbs in another shallow bowl or plate.
Make sure to season your flour with salt and pepper
You can do the dry hand, wet hand method. Using one hand for the eggs and the other hand for the flour and breadcrumbs. This can keep you clean while you make a mess!
Bread the Cutlets:
Dredge each cutlet in flour, shaking off any excess.
Dip the floured cutlet into the beaten eggs, ensuring it's fully coated.
Back into the flour, and back into the eggs.
Press the cutlet into the breadcrumbs, covering both sides evenly. Gently press the breadcrumbs onto the cutlet to ensure they stick.
Fry the Cutlets:
In a large skillet, heat about 1/2-1 inch of vegetable oil or clarified butter over medium-high heat. They say it should be swimming in oil when cooking The oil should reach about 350°F (175°C) for optimal frying. If it's too hot it'll brown too quickly.
Carefully add the breaded cutlets to the hot oil. Just go one by one.
Fry for 2-3 minutes on each side, or until golden brown and crispy. Use tongs or a slotted spatula to flip the cutlets.
I like to put the finished ones in a low oven while frying the other pieces.
Once cooked, remove the cutlets from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the Wienerschnitzel:
Serve the Wienerschnitzel hot with lemon wedges for squeezing over the cutlets. The lemon juice adds a refreshing citrus note that complements the crispy breading.
Traditional side dishes include parsley potatoes, cucumber salad, or lingonberry sauce.
Enjoy your homemade Wienerschnitzel! This classic dish is sure to be a hit, whether you're making it for a family dinner or serving it at a gathering with friends.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Western Europe, check out the links my recipes below.
Scandinavia & The British Isles
Danish Stegt Flaesk med Persellisovs | Roasted pork with a parsley béchamel.
Icelandic Kjotsupa | A humble lamb and root vegetable soup.
Irish Guinness Stew | A rich Guinness based stew with plenty of root veg.
Norwegian Farikal | A simple cabbage and mutton hot pot.
Scottish Cullen Skink | A creamy smoked haddock and potato soup.
Swedish Meatballs | A creamy take on traditional Kotbullar.
Welsh Tea Cake | A rich molasses and raisin heavy soda bread.
Western Europe
Austrian Wienerschnitzel | A fried veal cutlet for Vienna
Belgian Stoofvlees | A thick beer infused beef stew.
Dutch Poffertjes | Tiny, yeasty pancakes best served with butter and powdered sugar.
Dutch Pannenkoeken | Large savory pancakes with apples, ham and cheese
French Boeuf Bourguignon | A rich wine braised beef stew.
Liechteinsteiner Käsknöpfle | Cheesy drop noodles the Alpine way.
Luxembourger Kniddelen | Hearty drop dumplings with a rich cream sauce.
Maltese Stuffat Tal-Fenek | A rich wine based rabbit stew.
Portuguese Bacalhau a Bras | Fries and the omnipresent salt code with eggs.
Sammarinese Bustrengo | A semolina based fruit cake.
Spanish Flan | A creamy, eggy dessert.
Swiss Zurchner Geschnetzletes | Thin cut veal with a creamy, wine sauce.
Vatican Papal Cream Cake | A vanilla custard filled puff pastry dessert.
Italian Regional Dishes
Alessia’s Romagnole Tortelloni | Large ricotta and parmesan stuffed pasta
Bolognese Friggione | A caramelized onion and tomato side dish for any occasion.
Venetian Risi E Bisi | A creamy rice and pea dish
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