Wiener schnitzel is a popular Austrian dish made with breaded and fried veal, often served with lemon and various accompaniments. It likely originated in France or Italy and can also be made with other meats or vegetarian substitutes. The meat is thinly sliced, pounded, dredged in flour, dipped in egg, and rolled in breadcrumbs before frying. It is often served with French fries, roast potatoes, gravy, and other sides. It is a common offering in Austrian restaurants and can be made at home with added seasonings.
Wiener schnitzel is a classic Austrian dish of breaded and fried veal, traditionally served with a wedge of lemon. Accompaniments such as potato salad are not unusual with Wiener schnitzel. In Austria and Germany, this dish is quite popular and very easy to find; many nations have their own regional variations ranging from vegetarian Wiener schnitzel made with celery root to Swedish schnitzel with gravy.
In German, Wiener refers to the city of Vienna and Austria, while a schnitzel is a schnitzel. Though the dish takes its name from Vienna, Wiener Schnitzel likely originated in France or Italy, with adventurous cooks bringing the recipe back with them; by the late 1700s, the dish was firmly established in Austria. The meat in the traditional Wiener schnitzel is tender veal that is thinly sliced and then pounded to make it even more tender, although variations can also be found with ham, chicken, and turkey. Vegetarians can use meat substitutes such as textured vegetable proteins or they can bread and fry dense vegetables such as portobello mushrooms or root vegetables.
To make Wiener schnitzel, cooks thinly slice the meat of their choice and pound it to keep it in brine before dredging it in flour; the flour can be seasoned with various spices if desired. Next, the floured meat is dipped in beaten egg and then rolled in breadcrumbs. The breaded schnitzel is typically fried in lard, ghee, or other fat with a high smoky point until golden brown on both sides. Many cooks like to pat the Wiener schnitzel dry with a towel to soak up some of the fat before serving.
An assortment of things can be served with this classic Viennese dish, depending on the region where you consume it. French fries, roast potatoes, gravy, cranberry sauce, pickled beets, eggs, anchovies, and capers are common pairings with Wiener schnitzel, though not all at once. When prepared well, the dish is surprisingly light, despite being fried in oil; the trick is reaching a temperature that will burn the meat at the start, preventing any oil from being absorbed as the meat cooks through.
In Austria, this dish is a common offering in restaurants and cafés. Outside of Austria, pubs and informal cafés may serve Wiener Schnitzel, and the dish is traditionally included on the menus of establishments specializing in Austrian cuisine. It can also be easily made at home, in which case cooks may want to experiment with adding interesting seasonings like paprika or thyme.
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