Wiener Schnitzel
Traditional Wiener Schnitzel, a thin, breaded and pan-fried cutlet of veal.
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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Merkur Restaurant
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While similar breaded cutlets existed earlier, the Wiener Schnitzel as we know it today likely evolved in Vienna during the 19th century. Theories link it to the 'cotoletta alla Milanese,' but Austrian chefs refined the technique and popularized it, establishing it as a national dish.
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Wiener Schnitzel holds a prominent place in Austrian cuisine and culture, considered a national dish and a symbol of Austrian culinary heritage.
National Dish Status
Wiener Schnitzel is deeply embedded in Austrian identity, representing traditional Austrian cooking and culinary excellence. It's commonly found in restaurants ranging from casual eateries to high-end establishments.
Family Tradition
The preparation and enjoyment of Wiener Schnitzel are often passed down through generations, with each family having its own subtle variations and preferred accompaniments.
Festival Food
Wiener Schnitzel is often served at festive occasions and celebrations in Austria, signifying abundance and good fortune.
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Wiener Schnitzel offers a delightful combination of savory veal, crispy breading, and a hint of richness from the butter in which it's pan-fried.
The veal itself provides a delicate, slightly sweet flavor that is enhanced by the buttery notes from the pan-frying process. The breadcrumb coating, ideally made with finely ground Kaiser rolls, delivers a satisfying crunch. Lemon wedges served alongside provide a refreshing acidity that cuts through the richness and balances the flavors. The dish is traditionally lightly salted, allowing the natural flavors of the veal to shine.
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Veal Preparation is Key
Pound the veal cutlets thinly between two sheets of plastic wrap to achieve a uniform thickness, ensuring even cooking and tenderness. Aim for about 4mm (1/6 inch) thickness.
The Right Breadcrumbs
Use finely ground breadcrumbs, preferably made from stale Kaiser rolls (Semmelbrösel). Avoid using pre-seasoned breadcrumbs.
The Three-Step Breading Process
The standard breading procedure is using flour first, which helps the egg adhere to the meat, egg second and then finally the breadcrumbs. This process provides for a uniform and crunchy crust.
Butter is Essential
Use clarified butter (Butterschmalz) for frying, as it has a higher smoke point than regular butter and imparts a richer flavor. Alternatively, use a combination of butter and vegetable oil.
Don't overcrowd the pan
Fry the schnitzel in batches to maintain the oil temperature and prevent them from becoming soggy. Give them enough room in the pan, usually one or two at a time to avoid oil temperature drops.
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