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Wiener Schnitzel: Not Just an American Hot Dog Stand.
Weiner Schnitzel, photo credit: AMAwaterways
To some, the term “Wiener Schnitzel” conjures images of the world’s largest hot dog chain, renowned for its chili cheese fries. However, for those sailing the Danube, Wiener Schnitzel is a delicious introduction to Viennese cuisine.
Similar to a Milanese-style breaded cutlet, this national dish of Austria is made by pounding veal thin, then breading and frying until crisp. It is traditionally garnished with a slice of lemon and served with potato salad or parsley potatoes, and can be found on many a menu throughout Vienna and the surrounding region.
““Wiener Schnitzel” is actually protected by law in Austria—any dish using this term must be made from veal or called by another name.”
What’s in a Name? A Lot, Apparently
Outside of Austria, schnitzel is often made with chicken, beef or pork. However, the term “Wiener Schnitzel” is actually protected by law in Austria—any dish using this term must be made from veal or called by another name.
The history of the dish is the source of some contention. Italy claims to have invented Wiener Schnitzel for a banquet in 1134 while Austria attributes the term to a famous Austrian general in 1862 who spent much time near Milan. Regardless of where the dish originated, this novice-friendly recipe uses just a handful of ingredients and is a guaranteed crowd-pleaser!
Start your Viennese food journey here! Schnitzel is what to make if you want to experience a traditional Austrian dinner.
Ingredients
4 veal cutlets, 6 oz. each
2 eggs
1 cup bread crumbs
½ cup flour
Salt and freshly ground pepper to taste
½ cup vegetable oil for frying
Preparation Method
Season the veal cutlets with salt and pepper. Dip first in flour, then in egg wash, and finally in breadcrumbs. Press bread crumbs lightly on the meat. Deep fry in vegetable oil until golden brown. Place on paper towels to drain. Serve with potatoes and creamed green peas with carrots. Garnish with parsley, lemon and capers.
Makes 4 servings.