About the dish
Wiener Schnitzel is Austria’s best-known dish and the centrepiece of Sunday lunch in Viennese inns. A slice of veal is beaten very thin, coated in flour, egg and breadcrumbs and fried in a generous layer of hot fat, while the cook keeps basting it and shaking the pan. This makes the crumb coat lift away from the meat in characteristic ripples. A proper schnitzel should hang over the edge of the plate. It comes with a wedge of lemon and a vinegary potato salad, green salad or parsley potatoes, sometimes with lingonberry or cranberry jam. At home a cheaper pork version is common.
Main ingredients
- veal
- breadcrumbs
- eggs
- flour
- lard or clarified butter
- lemon
Germany: In Germany the name Wiener Schnitzel is reserved for veal; the pork version is sold as Schnitzel Wiener Art.
More: Wikipedia (pl) Wikipedia (en)
