Wiener Schnitzel
Traditional Viennese Schnitzel, usually made with veal, breaded and fried to golden perfection. Served with a side dish.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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While similar breaded and fried dishes existed earlier, the Wiener Schnitzel's precise origins are debated. Some claim it originated in Milan as 'cotoletta alla milanese' and was brought to Vienna, while others argue for independent Austrian development. Regardless, it became a staple of Viennese cuisine in the 19th century.
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Wiener Schnitzel is more than just a dish; it's a symbol of Austrian culinary heritage, deeply ingrained in the nation's identity and traditions. It is frequently served in restaurants, pubs, and homes across Austria, and even considered a comfort food.
Culinary Icon
Wiener Schnitzel is considered one of Austria's national dishes, representing the country's rich culinary history and tradition.
Restaurant Staple
It's a prominent feature on the menus of most Austrian restaurants, from traditional 'Beisln' (taverns) to upscale dining establishments.
Festive Occasions
While enjoyed year-round, Wiener Schnitzel often appears on menus for special occasions and family gatherings.
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Wiener Schnitzel offers a delightful combination of textures and flavors, characterized by a crispy, golden-brown crust and tender, savory veal.
The flavor profile is primarily savory, with the veal providing a delicate meatiness. The breadcrumb coating, traditionally made from Kaisersemmel (Austrian bread rolls), contributes a subtle sweetness and a satisfying crunch. A squeeze of lemon juice adds a bright, acidic counterpoint that enhances the overall taste. The frying process, ideally in clarified butter, imparts richness and depth.
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Veal Cut
Use the right cut of veal. The best cut is from the leg (Oberschale or Nuss) and should be pounded very thin.
Breadcrumbs
Use finely ground breadcrumbs from stale Kaisersemmel rolls for an authentic flavor and texture. Avoid pre-seasoned breadcrumbs.
Clarified Butter
Fry the Schnitzel in clarified butter (Butterchmalz) for a rich, nutty flavor and a perfectly golden crust. Ensure the butter is hot but not smoking.
Pan-Frying Technique
Swirl the pan gently while frying to ensure even cooking and prevent sticking. The Schnitzel should 'swim' in the hot butter.
Serving
Serve immediately with a lemon wedge and a side of parsley potatoes or a simple green salad. Lingonberry jam (Preiselbeeren) is also a common accompaniment.
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