The name “Wiener (Viennese) schnitzel” dates to the mid-19th century. The now classic dish may have originated in northern Italy as the costoletta ala milanese, a similarly prepared but thicker veal cutlet.
Legend has it that in 1857 the famous Austrian field marshal Count Joseph Radetzky brought the recipe back to Vienna from the Italian territories under Habsburg rule.
As the story goes, when Radetzky submitted a report on the situation in Lombardy, an aide-de-camp to the Austrian Emperor added a side note about a “deliciously breaded veal cutlet”. On Radetzky´s return to the imperial capital, the Emperor personally requested the recipe.
Recipe for Wiener Schnitzel
Ingredients (4 servings):
600 g trimmed veal, silverside or topside
vegetable oil or clarified butter
Beat the eggs with a fork, not a mixer.
Gently pound the schnitzel.
Season each side evenly with salt.
Lay the schnitzel in the flour.
Cover both sides with flour.
Coat first with the baeten eggs and then with the breadcrumbs on both side and pressing lightly.
Fry in hot oil for 3 – 5 minutes till brown, and drain.
Garnish with lemon.
My gastronomy inspiration for you:
If you´re planning to visit Vienna and want to taste Wiener Schnitzel, go to “Plachutta´s Gasthaus zur Oper” (Walfischgasse 57).
This restaurant serves authentic Wiener schnitzels made with the best cuts of veal and fried until crispy golden brown.
Enjoy your meal!