Wiener Schnitzel with potatoes.

Overview

Wiener Schnitzel is a traditional Austrian dish made from breaded and fried veal. It is usually served with a lemon wedge and a side of cucumber salad or potatoes with parsley and butter.

While the traditional Wiener Schnitzel is made of veal, it is also made of pork, though in that case it is often called Schnitzel Wiener Art (Germany) or Wiener Schnitzel vom Schwein (Austria) to differentiate it from the original.

In Austria, the term Wiener Schnitzel is protected by law, and any schnitzel called by that name has to be made from veal.

History of Wiener Schnitzel

It is believed the dish may have originated in Milan, northern Italy, as cotoletta alla milanese, with the recipe appearing in Vienna during the 15th or 16th century. According to another theory, it was introduced in 1857 by Field Marshal Radetzky, who spent much of his life in Milan. The term Wiener Schnitzel itself dates to at least 1862.

Types of Wiener Schnitzel

There are many variations of Wiener Schnitzel including ones made with different meats such as pork, chicken, ham, and turkey. Vegetarian versions of the dish are also highly popular with tofu, portobello mushrooms or root vegetables. 

In Hungary, it is known as bécsi szelet (Viennese slice), borjú bécsi (Viennese veal) or rántott hús (breaded meat). It is a common meal in Hungarian homes, prepared often on Sundays or for festivities.

Schnitzel is also highly popular in the Czech Republic where it is known as a smažený rízek and is made of pork or chicken. It is often served with boiled or mashed potatoes.

In Poland, kotlet schabowy is similar to the traditional Austrian dish. It is usually served with a side of potatoes.

Cotoletta alla Milanese is a very common dish throughout Italy. It was originally from Milan and is fried with butter or olive oil.

How to Make Wiener Schnitzel

Wiener Schnitzel is a very easy dish to prepare. It’s really a matter of having the best and freshest ingredients. Just remember to serve your schnitzel as soon as possible after you make it.

Traditional Veal Wiener Schnitzel

Ingredients:

Oil for frying
4 (5 ounces each) veal cutlets
1/4 cup all-purpose flour
2 eggs, lightly beaten
1/2 cup seasoned breadcrumbs
salt and pepper to taste

Directions:

Place the veal between two large pieces of plastic wrap. Using the flat side of a meat mallet, pound the meat to 1/4-inch thick, being careful not to make any tears in the meat. Season the veal with salt and pepper.

Using a large skillet, heat 1/4-inch of vegetable oil.

Dredge veal in the flour, shake off excess. Dip into the egg wash and allow excess to drip off. Coat in the bread crumbs. Place breaded veal in hot oil and cook. Continue dipping veal and cooking in batches.

Cook veal 3 to 4 minutes per side, flipping only once. Make sure veal does not stick to bottom of pan. Remove veal with a slotted spatula and place on paper towels to drain. Serve immediately.

Just for fun!

If you’re looking to try a great Schnitzel than be sure to visit Figlmüller Restaurant located in Vienna, Austria. The restaurant is famous for serving gigantic schnitzels, cooked according to a century old recipe.

Figlmüller
http://www.figlmueller.at

No related posts.

If there’s one place to have Wiener Schnitzel in Vienna, it’s at Figlmüller’s!

Hungry customers waiting to sample the famous Wiener Schnitzel and potato field salad at Figlmüller

Located on the tiny road of Wollzeile behind the Stephansplatz, the Figlmüller restaurant is famous for its gigantic wiener schnitzels that are so big, they crest over top of the already sizable plates. Breaded and fried according to an age-old recipe, they have been making and serving Wiener Schnitzel at Figlmüller’s for over 100 years.

The family-owned restaurant, now run by the fourth generation brothers Hans and Thomas,  has been serving the famous deep fried breaded dish since the turn of the 20th century. In fact, the restaurant is so popular & overrun during the popular dinner hours, they’ve opened a second location just around the corner to accommodate the demand.

When you go, be sure to make a reservation far in advance or prepare for a very long wait as both locations are generally packed with tourists. Its worth the effort though as the food certainly lives up to its reputation.

Figlmüller is famous for its gigantic wiener schnitzels, cooked according to an age-old recipe

Although they offer a small selection of other Viennese mains, be sure to to order the house speciality - Wiener Schnitzel with the potato-field salad - and you won’t be disappointed!

Again – reservations are a must or prepare to wait in long queues.

Figlmüller
Wollzeile 5 and also Bäckerstraße 6 in Vienna
Serving lunch & dinner
www.figlmueller.at

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