Wiener Schnitzel
Wiener Schnitzel is a thin, breaded and baked cutlets out of veal. It is one of the most famous specialties of Viennese cuisine.
History and Origin of the name
The term " Wiener Schnitzel " was not coined until the late 19th century, the first known mention is found in a cookbook from 1831. Situated in the famous southern German Cookbook by Katharina Prato, the court is still in 1907 referred to as " eingebröselte Kalbsschnitze ".
Perhaps the Wiener Schnitzel on the Costoletta alla milanese goes back in northern Italy, which is similarly made from slightly thicker chops and found his way to Vienna in the 14th or 15th century. This hypothesis is not substantiated. According to legend, only Field Marshal Radetzky brought the recipe in 1857 from Italy. The linguist Heinz Dieter Pohl 2007, however, conclusive proof that this story is invented.
According to Pohl for the first time in 1969 in an Italian restaurant guides ( gastronomica Guida d'Italia ), in 1971 under the title of Italy dines on German appeared, Radetzky brought the chips into context, claiming that it was actually doing to the costoletta alla milanese. Previously had them in Austria never been mentioned. The Radetzky Legend also goes to this guide back in which it is rumored, a Count Attems, the adjutant of the Austrian Emperor Franz Joseph has passed on a report of Radetzky on the situation in Lombardy and mentioned a delicious breaded veal cutlet in a side note. After Radetzky return of the Emperor asked him personally to the recipe.
Pohl commented this anecdote with the words: " Scientifically, this story is inconsequential, it contains no references and it is not mentioned in the literature by and about Radetzky [ ... ]. In no biographical work on the monarchy Count Attems, which would correspond to the time and location will appear. "
He doubts that the Wiener Schnitzel was ever taken over from Italy on the grounds that in other " imported food " Austrian cuisine always the original term was retained, albeit in a Germanized form, such as goulash or pancakes, and the schnitzel in special cookbooks There is no mention to Italian cuisine. Prato mentioned in 1879, several Italian dishes such as macaroni, Risi e bisi and risotto, but no Costoletta. Some of the other variant is called that a Byzantine princess has brought the breaded and fried cutlet to the Babenberg court in Vienna.
Pohl points out that there already before the schnitzel in Vienna's Kitchen variety of food was, the breaded and baked floating in fat, especially the famous fried chicken, which was first mentioned in 1719 in a cookbook. The well prepared schnitzel was then referred to the late 19th century analogy to the Viennese fried chicken as Wiener Schnitzel.
Preparation
In order to prepare the butterfly section unfolded, about four millimeters thin and easily tapped veal cutlet lightly salted (such as fricandeau from the leg ), in flour, beaten egg and finally rolled in freshly grated breadcrumbs. The crumbs must not be pressed so that the breading stays dry and " prompt " can, therefore wrapped the schnitzel after baking only loosely. Then the chips are baked immediately golden yellow in plenty of lard or butter in the pan at 160-170 ° C. The chips have to swim in grease, otherwise they will not cook evenly: The grease cools too much off and penetrates into the breading, making it greasy. During baking, the schnitzel is repeatedly swirled gently in the pan back and forth - by the hot grease on the top of the breading will not invest entirely on to the meat and is characterized on something. Additionally it can be scooped out of the pan on top of the chip during the baking process with a spoon again and again fat. Once the underside is golden brown baked, the schnitzel is turned over and baked to an end.
Traditional Wiener Schnitzel in Austria only with Häuptelsalat (lettuce ), potato salad ( potato salad ), cucumber salad as well as parsley potatoes ( potatoes with parsley ) was served today, rice, fried potatoes or fries are common. Standard practice is to add a slice of lemon or column to sprinkle the breadcrumbs with the juice and a Petersilsträußchens. " But it has been widely introduced in North Germany, except lemon still to prove it with cucumber slices, anchovies and capers, creating a pleasing appearance is achieved. "
Similar dishes
A popular variant is prepared with pork instead of veal, because pork is much cheaper than veal (about half ). To avoid misleading the consumer by feigning a higher-quality product, is set in the Austrian and German food regulations that as a " Wiener Schnitzel " designated product shall be made of veal. For the variants of pork is " Schnitzel Wiener Art " or " Wiener Schnitzel Pork " has naturalized. On the admissibility of the latter variant, the Administrative Court had to decide Arnsberg 2009. The court took the view that the general public's perception had changed in Germany so far that the " Wienerschnitzel " no longer exclusively a veal product but generally a breaded cutlet was to be understood.
The Wiener Schnitzel are also comparable Surschnitzel of salt meat ( cured meat ) and fried turkey or chicken cutlet. Similarly prepared next to the Costoletta alla milanese the stuffed Schnitzel Cordon Bleu and the Parisian Schnitzel with a breading only from egg and flour.