September 25, 2009
Other Names: Breaded Veal Cutlet, Wienerschnitzel, Breaded Chicken Cutlet, Breaded Pork Cutlet
Edited by: The Duo Dishes, Barnaby Dorfman, Brandon Low, Jessica, Sudha, Melissa Peterman, Melanie Yunk, Alisa Escanlar
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Wikipedia
Wiener Schnitzel or alternatively, Vienna Schnitzel (''Wiener Schnitzel'' in German, where ''Schnitzel'' means a without bones), , is a traditional Austrian dish and is a popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried. In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter. While the traditional Wiener Schnitzel is made of veal, it is now sometimes made of pork, though in that case it is often called ''Schnitzel Wiener Art'' (Germany) or ''Wiener Schnitzel vom Schwein'' (Austria) to differentiate it from the original. In Austria, the term ''Wiener Schnitzel'' is protected by law, and any schnitzel called by that name has to be made from veal. The dish may have originated in Milan, northern Italy, as ''cotoletta alla milanese'', and may have appeared in Vienna during the 15th or 16th century. According to another theory, it was introduced in 1857 by Field Marshal Radetzky, who spent much of his life in Milan. The term ''Wiener Schnitzel'' itself dates to at least 1862.
[edit] Ingredients
6 |
|
3 |
cups bread crumbs |
3 |
sm. firm tomatoes |
2 eggs |
|
2 lemons |
[edit] Preparation
Step 1 |
Preheat oven to 350 degrees. Wash the cutlets and dry. Pound about 10 times on each side with a tenderizing hammer or 15-20 times with the side of a saucer. Salt and pepper both sides. |
Step 2 |
Break eggs in a bowl; add salt and pepper and beat well with a fork. Heat Crisco in frying pan. Dip both sides of the schnitzel in egg, then in bread crumbs. It must be thickly covered. Fry in frying pan on medium high heat. Do not crowd meat in the pan. |
Step 3 |
As soon as the outside is golden brown, reduce heat and continue frying until done through. Repeat until all are done. Place on cookie sheet in the oven to keep hot until all are done. Place on prewarmed plates, garnish with tomato wedges, parsley, and a lemon wedge. Serve immediately. If desired, squeeze lemon juice on the schnitzels at the table. |
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[edit] About Wiener Schnitzel
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