Classic Wiener Schnitzel

The traditional Wiener Schnitzel is a thin cutlet of veal, which is breaded and fried. Historically, it has been fried in lard. Using a mixture of vegetable oil and butter may not produce the same authentic flavor, but you will live longer. The name translates as Viennese Cutlet into English and Vídeňský řízek into Czech. It is a very traditional Austrian, Czech and German dish, typically served garnished with a lemon slice, and either potato salad or potatoes with parsley and butter on the side.

Pork schnitzel

Beside veal, it can also be made with a thinly pounded pork-chop. In that case it will be called Wiener Schnitzel vom Schwein in Austria, Schwein Schnitzel Wiener Art in Germany, and Vepřový řízek in Czech. In Austria, the term "Wiener Schnitzel" is actually protected by law, and any schnitzel called by that name has to be made from veal.

The dish has a cousin in northern Italian cuisine: "Cotoletta alla Milanese". According to one theory it appeared in Vienna during the 15th or 16th century. According to another, it was introduced in 1857 by Field Marshal Radetzky, who spent much of his life in Milan. Johann Josef Wenzel Graf Radetzky von Radetz, or in Czech Jan Josef Václav hrabě Radecký z Radče, was a 18-19th century Czech nobleman and Austrian general, immortalised by Johann Strauss's "Radetzky March". Whether it was Radetzky who brought the Wiener Schnitzel to Austria or whether it arrived there through other means, the multi-national Austro-Hungarian Empire served as a vehicle for spreading this dish over many diverse cultures. Beside Austria, it exists today in Croatia, the Czech Republic, Germany, Hungary, Israel, Poland, Russia, Serbia, even Namibia and South Africa.

Ingredients:

• 4 veal cutlets
• Salt
• Flour
• 1 egg, whisked together with 2 tablespoons milk or water
• Dry bread crumbs
• Oil and/or clarified butter for frying

Preparation:

1. Pound the meat well, slash at a number of places at the edges and salt lightly.
2. Turn the schnitzels one after another in the flour, egg mixture and finally in the bread crumbs, pressing the crumbs into the meat well and then shaking off any excess.
3. Heat a generous amount of butter and/or oil (about 1 inch) in a fryign pan. Fry the schnitzels on both sides until golden brown while swinging the pan slightly. Remove the meat from the pan and drain well.
4. Traditionally, the Wiener Schnitzel is served with boiled potatoes, seasoned with parsley, salt and butter. The essential extra is a lemon wedge, which is squeezed over the golden brown, crisp coating.