What is Wiener Schnitzel?

Wiener Schnitzel is a classic Austrian meal made of packaging and fried veal, traditionally served with a lap of lemon. Accompanying accompaniment, such as potato salad, are also not unusual with Wiener Schnitzel. In Austria and Germany, this food is very popular and very easy to find; Many nations have their own regional variations from the vegetarian wiener Schnitzel made of celery root to the Swedish style of schnitzel with sauce.

There is a cutlet in German. Although the food is named for Vienna, Wiener Schnitzel probably came from France or Italy, with adventure chefs bring the recipe back with them; At the end of the 17th century, food was firmly founded in Austria. Meat in traditional Wiener Schnitzel is killed veal, which is sliced ​​into thin and then beaten to make it even more delicate, although variations with ham, chicken and turkey are also found. Vegetarians Mohap use meat substitutes such as textured vegetable protein or can bread and fry thickNina, such as portobello mushrooms or root vegetables.

In order to make Wiener Schnitzel, it cooks sliced ​​for their selection, which cuts them into a thin and liqueur with it before it is mined in flour; The flour can be flavored with different spices if desired. Then the floured meat is immersed in beaten eggs and then rolls into the breadcrumbs. The snap chop is usually fried in plaster, cleaned butter or other fat with a high point of smoking until it is golden brown on both sides. Many cooks liked to tap their Wiener Schnitzel with a towel to absorb part of the grease before serving it.

With this classic Viennese dish, the range of things can be delivered depending on the region where it consumes. French fries, baked potatoes, sauce, cranberry sauce, pickled beets, eggs, anchovies and capers are common pairing Wiener Schnitzel, though not at once. In a well -prepared, bowlIt is surprisingly light, although it is fried with oil; The trick is to achieve a temperature that will prevent the meat at the beginning and prevent oil absorption when the meat cooks.

In Austria, this meal is a common offer in restaurants and cafes. Outside Austria, occasional pubs and cafes can serve Wiener Schnitzel and food is traditionally included in the range of facilities specializing in Austrian cuisine. It can also be easily made at home, in which case chefs may want to experiment with the addition of interesting spices such as pepper or thyme.