Wiener schnitzel
From Freepedia
Image:Wiener Schnitzel.jpg Wiener Schnitzel (from the German Wiener Schnitzel, meaning veal fillet Viennese style) is one of the most famous traditional Austrian dishes. Originating in Northern Italy (as cotoletta alla milanese), the recipe possibly found its way to Vienna in the 15th or 16th century. According to another theory, it was introduced by Field Marshal Radetzky in 1857. The name "Wiener schnitzel" was coined in 1900.
The schnitzel is prepared from a thinly-sliced piece of veal round, which is further tenderized by pounding with steak hammer, then successively dipped into wheat flour, eggs and breadcrumbs before being fried in clarified butter. Sometimes the breadcrumbs are seasoned with freshly ground black pepper.
Traditionally, Wiener schnitzel is served with roasted potatoes, french fries, or potato salad, or with rice (the latter has only become somewhat fashionable since the 1980s but is considered bad cooking etiquette by purists). Unlike in Austria, it is served with gravy in Sweden. In Australia, schnitzel (often mispronounced "snitzel") has become a favourite "pub meal", usually made from pork or chicken rather than veal, and commonly served with gravy and chips (french fries) and as Parmigiana topped with tomato sauce and cheese.
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. There is even an Austrian fast food chain serving nothing but schnitzels.
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.
Variants of the Wiener schnitzel include:
- Cordon Bleu: "Blue Ribbon", two slices of meat filled with cheese and chopped ham.
- Pariser: "Parisian schnitzel", prepared without the breadcrumbs.
- Jägerschnitzel: "Hunter's schnitzel", served with mushrooms and a rich pan sauce.
- Zigeuner: "Gypsy schnitzel", with a paprika-tomato sauce.
- Chicken: Made of chicken, usually a cheaper alternative to others.
- Turkey: Made of filet of turkey breast, very popular in Israel, often called the national dish. Many Israelis were of Viennese or German origin, but during the early years of the state, veal was unobtainable, and turkey proved an inexpensive and tasty substitute.
- *Chicken fried steak: Pounded flank steak substituted for veal, deep fried, and served with gravy, popular in the United States state of Texas.
See also
- Wienerschnitzel, an American fast-food hot dog chain
- Austrian cuisine
- Chicken fried steak
References
This article draws heavily on the corresponding article in the German-language Wikipedia, accessed December 2004.
