Wiener Schnitzel

Wiener Schnitzel Recipe - Authentic Austrian Dish

Region / culture: Austria | Preparation time: 20 minutes | Cooking time: 6 minutes | Servings: 4

Introduction

Wiener Schnitzel is a classic Austrian dish that consists of thinly pounded slices of pork escallops, coated in breadcrumbs and fried until crispy. It is a popular dish in Austria and is often served with a slice of lemon and cranberry sauce on the side.

History

Wiener Schnitzel has its origins in Austria, where it is considered a national dish. The dish is said to have been brought to Austria by Field Marshal Radetzky, who had encountered a similar dish in Italy. The name "Wiener Schnitzel" translates to "Viennese Schnitzel," indicating its association with the city of Vienna.

Ingredients

4 thin slices of veal or pork escallops
salt
ground pepper
flour
breadcrumbs
2 whole eggs
oil for deep frying
1 lemon
cranberry sauce (optional)

How to prepare

Prepare three deep plates. Place flour in one, beaten eggs in another, and breadcrumbs in the third. Dip the meat in the same order, starting with moderate amounts and adding more as needed.
Tenderize the meat slices and make them thinner using a meat mallet (available in any kitchen store). Fry the schnitzel at high temperature for 2-3 minutes. Hammering the escallops thin ensures that the meat is cooked through while the outside becomes crispy. Season with ground pepper.
Place a schnitzel on the plate with flour, covering both sides and shaking off excess flour. Then dip it in the beaten egg, ensuring the schnitzel is fully coated. Lift it, allowing excess egg to drip off, and lay it in the breadcrumbs. Make sure the surface of the schnitzel is coated with breadcrumbs. Lift it off the plate again and shake it slightly to remove loose crumbs.
Pour oil into a large frying pan, filling it to a depth of 0.5 inches, and heat it. The schnitzels will be deep-fried in the oil. Make sure the oil is hot enough that the schnitzel sizzles immediately upon being placed in it. Flip the schnitzel when it reaches the desired color.
Once cooked, place the schnitzel on paper towels to absorb the excess fat. If you haven't already, season the schnitzel with salt. It is now ready to be served.
For added flavor, you can fry the schnitzel in real butter after deep-frying. You can also deep-fry boiled potatoes with the schnitzels for a nice crunchy skin, or break them up with a spatula and cook them as hash browns.

Variations

Substitute pork escallops with veal escallops for a traditional veal schnitzel.
Use chicken breast instead of pork for a lighter version of the dish.

Cooking Tips & Tricks

Tenderize the meat slices with a meat mallet to ensure they cook evenly and become crispy.

- Make sure the oil is hot enough before frying the schnitzel to prevent it from becoming greasy.

- Season the schnitzel with salt and pepper after frying for added flavor.

Serving Suggestions

Wiener Schnitzel is traditionally served with a slice of lemon and cranberry sauce on the side. It can be accompanied by boiled potatoes or a fresh salad.

Cooking Techniques

Tenderize the meat slices with a meat mallet to ensure they cook evenly.

- Deep-fry the schnitzel in hot oil for a crispy exterior.

Ingredient Substitutions

Use gluten-free breadcrumbs for a gluten-free version of the dish.

- Substitute vegetable oil for a healthier frying option.

Make Ahead Tips

You can prepare the schnitzel ahead of time and store it in the refrigerator. Reheat in the oven before serving.

Presentation Ideas

Serve the schnitzel on a bed of arugula for a fresh presentation. - Garnish with fresh herbs, such as parsley or chives.

Pairing Recommendations

Wiener Schnitzel pairs well with a crisp white wine, such as Riesling or Grüner Veltliner.

Storage and Reheating Instructions

Store leftover schnitzel in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.

Nutrition Information

Calories per serving

Each serving of Wiener Schnitzel contains approximately 300 calories.

Carbohydrates

Each serving of Wiener Schnitzel contains approximately 20 grams of carbohydrates.

Fats

Each serving of Wiener Schnitzel contains approximately 15 grams of fats.

Proteins

Each serving of Wiener Schnitzel contains approximately 25 grams of proteins.

Vitamins and minerals

Wiener Schnitzel is a good source of iron and vitamin B12.

Alergens

Wiener Schnitzel contains gluten from the breadcrumbs and eggs.

Summary

Wiener Schnitzel is a high-protein dish that is moderate in carbohydrates and fats. It is a good source of iron and vitamin B12.

Summary

Wiener Schnitzel is a classic Austrian dish that is easy to make and delicious to eat. With a crispy exterior and tender interior, it is a favorite among both locals and visitors to Austria. Serve it with a slice of lemon and cranberry sauce for a traditional touch.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Wiener Schnitzel. It was many years ago, when I was just a young girl living in a small village in Austria. My grandmother, who was known for her delicious cooking, had invited me into the kitchen to help her prepare dinner.

As I watched her expertly pound the veal cutlets thin and dip them in flour, egg, and breadcrumbs, I was in awe of her skills. She explained to me that Wiener Schnitzel was a traditional Austrian dish that had been passed down through generations of our family.

My grandmother learned the recipe from her own mother, who had learned it from her mother before her. It was a treasured family recipe that had been perfected over time, with each generation adding their own little twist to make it their own.

As I helped my grandmother cook that evening, she shared stories with me about how she had learned to make Wiener Schnitzel. She told me about the time she had watched her mother cook it for the first time, and how she had been determined to learn the recipe herself.

She also told me about the various people she had met over the years who had shared their own versions of the dish with her. From chefs in fancy restaurants to humble farmers in the countryside, my grandmother had collected recipes and tips from anyone willing to share their knowledge with her.

One particular story that stood out to me was about a kind old man she had met while traveling through Vienna. He had invited her into his home and taught her his own special recipe for Wiener Schnitzel, using a secret blend of herbs and spices that he had inherited from his grandmother.

My grandmother had been so grateful for his generosity, and she had promised to pass on his recipe to future generations. And now, as I stood in the kitchen with her, I felt honored to be learning the recipe myself.

After the Wiener Schnitzel was cooked to golden perfection and served with a side of warm potato salad, my grandmother and I sat down to enjoy our meal together. As we ate, she told me more stories about the history of the dish and how it had become a symbol of Austrian cuisine.

She explained how important it was to cook with love and care, and to always respect the traditions of those who had come before us. I listened intently, knowing that I was learning more than just a recipe that evening.

As I grew older and started my own family, I continued to cook Wiener Schnitzel for them, passing on the knowledge and skills that my grandmother had taught me. I added my own little twists to the recipe, just as she had done before me, making it a dish that was uniquely mine.

And now, as I stand in my own kitchen, cooking Wiener Schnitzel for my grandchildren, I can’t help but feel a sense of pride and connection to those who came before me. The recipe may have come from various places and people, but its true origins lie within the hearts and kitchens of my own family.

So as I serve up the crispy, golden cutlets to my eager grandchildren, I know that I am not just passing on a recipe – I am passing on a piece of our family’s history and traditions. And that, to me, is the true beauty of cooking.