The most popular storyline of the Wiener Schnitzel comes from Field Marshal Radetzky. According to the story, Radetzkty was so enrapt by the Italian Cotoletta alla Milanese that he brought the recipe back to Vienna in the middle of the 19th century, presenting it to the Kaiser’s court kitchen so they could satiate his appetite and create the now world renown dish.
However, historical research has shown that the Viennese had an affection for all things fried much earlier. If your pantry was stocked, then you could bread and fry all manner of mainstays like chicken and veal, or everything else from head to toe. So sorry to disappoint you, dear Italians, but veal was indeed first fried in Vienna.
“Wiener Schnitzel” is always veal, versus a “Schnitzel Wiener Art” is pork
The secret to a good Schnitzel: The Schnitzel has to have a fluffy-airy breading – the real Viennese Panier. It should not stick firmly to the meat, but – quite the contrary! – It needs to have many small and larger air cushions.
A good Schnitzel must be constantly in motion: As soon as it is placed in a pan with hot vegetable oil and a butter-lard mixture (50:50), the pan must be continuously pivoted, so that the Schnitzel is always washed over by the hot grease. It is recommended to use a larger pan with a steep rim and a longer handle.
Especially for beginners an important tip! The Schnitzel should already be turned after 45 seconds, so the meat does not get too tough. The 5 mm-thick sliced and breaded meat should almost swim in liquid fat – otherwise the fluffy-airy pillows will be hard to come by
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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