Wiener Schnitzel
Wiener Schnit-zel
The »true gold« of Viennese cuisine!
Country:
Austria
At:
Lunchtime
Preparation:
30 min
Persons
4
Introduction
About the Wiener Schnitzel
In 1848, Europe shook as uprisings against the established rulers broke out in every corner. In Italy, too, the people fought for freedom and unity, driven by the dream of the »Risorgimento«, the unity of a fragmented country. In the midst of this turmoil, the Austrians under Field Marshal Radetzky advanced into northern Italy, crushed the uprisings and Lombardy finally fell to the Habsburgs.
However, this is also where a legend began: Radetzky, it is said, became acquainted with »cotoletta alla milanese« in Milan and was so enthusiastic that he told Franz Joseph about it. At the Viennese court, the dish was taken up, refined with tender veal and breaded with the crumbs of the beloved imperial roll. This is how the Lombard cutlet became the Wiener Schnitzel.
As charming as this anecdote sounds, it is hardly historically tenable, as the breading of meat has a long history. In 12th century Constantinople, breadcrumbs were already being used to crisp up pieces of meat. Finally, in Renaissance Venice, breadcrumbs replaced the gold leaf once used, which was banned for reasons of economy.
In Vienna, however, this method of preparation was developed into an art form and soon everything imaginable was breaded, from veal to beef. But no other breaded dish has won hearts like the Wiener Schnitzel. Perhaps the secret of its popularity lies in its simplicity. Or perhaps it is the Kaisersemmel, which conjures up a hint of imperial memories on the plate.
Introduction
About the Wiener Schnitzel
In 1848, Europe shook as uprisings against the established rulers broke out in every corner. In Italy, too, the people fought for freedom and unity, driven by the dream of the »Risorgimento«, the unity of a fragmented country. In the midst of this turmoil, the Austrians under Field Marshal Radetzky advanced into northern Italy, crushed the uprisings and Lombardy finally fell to the Habsburgs.
However, this is also where a legend began: Radetzky, it is said, became acquainted with »cotoletta alla milanese« in Milan and was so enthusiastic that he told Franz Joseph about it. At the Viennese court, the dish was taken up, refined with tender veal and breaded with the crumbs of the beloved imperial roll. This is how the Lombard cutlet became the Wiener Schnitzel.
As charming as this anecdote sounds, it is hardly historically tenable, as the breading of meat has a long history. In 12th century Constantinople, breadcrumbs were already being used to crisp up pieces of meat. Finally, in Renaissance Venice, breadcrumbs replaced the gold leaf once used, which was banned for reasons of economy.
In Vienna, however, this method of preparation was developed into an art form and soon everything imaginable was breaded, from veal to beef. But no other breaded dish has won hearts like the Wiener Schnitzel. Perhaps the secret of its popularity lies in its simplicity. Or perhaps it is the Kaisersemmel, which conjures up a hint of imperial memories on the plate.
Ingredients
- Veal cutlets, 150 – 180 g each
- 2 eggs
- Flour with a good grip
- Breadcrumbs
- salt
- Plenty of clarified butter or vegetable oil
- lemon
Step by step instructions
Step 1
Pat the veal escalopes dry with a cloth. Place cling film on both sides and carefully pat thinly. Then salt both sides.
Step 2
Place the flour and breadcrumbs on a separate plate.Crack the eggs into a plate and whisk with a fork.
Step 3
Dredge the cutlets in flour on both sides, one after the other, pass through the beaten eggs and finally dredge in the breadcrumbs.If necessary, press the breadcrumbs down a little with the back of a fork.
Step 4
Heat the lard or oil in a high pan.You can recognize the right temperature by the small bubbles rising from the handle of a wooden spoon dipped in the fat.
Step 5
Then place the breaded cutlets in the hot fat and fry on both sides at a medium temperature until golden brown.
Step 6
Remove the schnitzels from the pan and drain off the excess fat on kitchen roll.
The schnitzels are supposed to be so dry that you can sit on them in your Sunday trousers without risking a grease stain. But who wants that …
Garnish the schnitzel with lemon wedges, add the garnish and serve hot.
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