Wiener Schnitzel: A Classic Austrian Delight

Wiener Schnitzel, a celebrated dish from Austria, is a simple yet exquisite meal that has earned its place in the hearts of food lovers around the world. This dish, traditionally made with veal, is known for its crispy, golden crust and tender, juicy meat. Let’s dive into the art of making a classic Wiener Schnitzel, along with some interesting historical and nutritional facts.

A Brief History of Wiener Schnitzel

Wiener Schnitzel’s origins can be traced back to Austria in the 19th century. Although similar dishes existed in other cultures, it’s the Viennese version that gained global fame. The name itself, “Wiener Schnitzel,” literally means “Viennese cutlet” in German, solidifying its cultural roots.

Nutritional Overview

While Wiener Schnitzel is a fried dish, it can be a part of a balanced diet when consumed in moderation. Veal, the traditional meat used, is a good source of proteins and vitamins such as B12. However, for a lighter version, chicken or pork can be used as substitutes.

Ingredients

• 4 veal cutlets (about 6 oz each)
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs
• Vegetable oil, for frying
• Lemon wedges, for serving

Instructions

1. Prepare the Cutlets: Start by laying each veal cutlet between two sheets of plastic wrap. Gently pound them with a meat mallet until they are about 1/4 inch thick. Season both sides with salt and pepper.
2. Coating Process: Set up three shallow dishes. Place the flour in the first, beaten eggs in the second, and breadcrumbs in the third. Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, and then coat evenly with breadcrumbs. Ensure the cutlets are fully coated.
3. Frying the Schnitzel: Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. The oil should be deep enough to come halfway up the sides of the cutlets. Once hot, fry the schnitzels in batches for about 3 minutes per side, or until they are a deep golden brown.
4. Drain and Serve: Drain the schnitzels on a paper towel-lined plate to remove excess oil. Serve hot with lemon wedges on the side. A traditional Austrian serving would include a simple green salad or potato salad.

Serving Suggestions

Wiener Schnitzel pairs wonderfully with a variety of sides. A tangy potato salad or a light cucumber salad can balance the richness of the dish. For a more hearty meal, roasted potatoes or a warm potato salad are excellent choices.

Conclusion

Wiener Schnitzel is a dish that celebrates simplicity and flavor. Its golden, crispy coating, paired with the tender meat inside, creates a delightful contrast that has been cherished for centuries. Whether you’re a seasoned chef or a beginner in the kitchen, this classic dish is sure to impress.