Wiener Schnitzel (Viennese Schnitzel)Probably the most important dish in the whole Austrian cuisine: the Viennese, the Wiener Schnitzel!
Schnitzel is traditionally prepared from a thinly-sliced piece of veal,
which is further tenderized by pounding with meat mallet, then
successively dipped into wheat flour, eggs and breadcrumbs before being
fried in clarified butter or lard. Sometimes the breadcrumbs are
seasoned with freshly ground black pepper. It is now more often made
with thin pork escalopes.
Traditionally, Wiener schnitzel is served with potato salad and a lemon
slice. Roasted potatoes, french fries, rice or cranberry sauce are
optional but considered bad cooking etiquette by purists. Originally a
festive dish—in the 17th and 18th centuries, sometimes gold dust was
mixed into the breadcrumbs to provide an extra golden, luxurious
colour—it has become one of the most popular meals among Austrians and
is now enjoyed at all kinds of occasions.
Many restaurants offer cheaper schnitzels made from pork, and variants
made of turkey have become popular more recently, but Austrian
restaurant regulations require that "vom Schwein" (made of pork) or
"von der Pute" (made of turkey) be indicated on the menu if no veal is
used. Another alternative is "Schweinsschnitzel Wiener Art" (pork
schnitzel Vienna style).
You can order it in almost in any restaurant regardless of its standard
and quality. Even more and more snack bars are selling Schnitzel in a
roll. There is also an increasing number of restaurants who only sell
Schnitzels. You can eat Schnitzels there in all variations. The most
popular ones are chain restaurants like Schnitzlplatzl, Schnitzelhaus,
and Schnitzel Huber in any bigger Austrian city.
The Viennese Schnitzel with french fries in an average Austrian restaurant.
Also served with rice or potatoes.
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