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Schnitzel is an Austrian dish which is made up of a thin slice of seasoned meat, with coating of bread crumbs. After the coating process, the dish is fried and served with potato salad and lemon slice. Potatoes with butter and parsley may be also served along with this Austrian dish. The meat product used for making this dish may be poultry or veal. This is one of famous dishes among the Austrian and Viennese cuisines. In short, schnitzel refers to deep fried breaded cutlets of veal.
In Austria, the dish is known by the name of Wiener schnitzel. Traditional Wiener schnitzel recipe makes use of veal as the meat product to prepare the dish. However, these days, pork is used in most of the recipes. Dishes made of pork are known by the name of Wiener schnitzel vom Schwein (Austria) or Schnitzel Wiener Art (Germany). In Austria, protection by law has been given to the term Wiener schnitzel, which is made up of veal. Apart from Wiener schnitzel, there are other variants like Salzburger, which contains the stuffing of mushrooms, onions, bacon, and various other herbs.
Origin of Schnitzel
There has been always a debate with respect to the origin of schnitzel. According to some people, this dish came into limelight in Milan. Northern Italy. On the other hand, some people say that it appeared first in Vienna during fifteenth or sixteenth century. It is also believed by some people that the dish has its origin in Austria during the time of Vienna battle in 17th century (1683) by German and polish troops. Whatever be the case, there are various variants of the schnitzel recipe, which are popular throughout the whole world.
Schnitzel Recipe – Ingredients
The ingredients that are required to prepare Schnitzel in an easy and simple way are eggs, bread crumbs, flour, butter or oil, lemons, and veal or any other meat product.
Schnitzel Recipe – Preparation
A simple way to prepare Wiener schnitzel is to take a thin slice of veal and dip it in a mix of egg, bread crumbs and flour. The coated veal is then deep fired in oil or butter until the color becomes golden brown. The dish is served with lemon slice. Lemon slice can be used for drizzling lemon juice over hot schnitzel.
Schnitzel Recipe - Variations
In Austria, Wiener schnitzel makes use of only veal as the meat product. However, in Germany there are several variations of this dish. There are various restaurants in Germany, which prepare this dish with different meat products. The basic preparation method remains the same; with the difference being that of the meat products. Veal is substituted with pork, turkey or chicken. Other ingredients like eggs, flour, oil and bread crumbs remain the same. A few variations offered by many German restaurants are listed below:
• Schweine– In this recipe, pork is used for preparing schnitzel. This dish is made up with thin loin cutlets of pork.
• Puten– in this schnitzel recipe, turkey breast is used in the preparation of schnitzel. This dish is mild in taste as compared to pork and veal schnitzels.
• Hänchen– this recipe makes use of chicken breast to prepare the dish. Boneless breast is chosen to prepare Hänchen dish. This type of dish has low fat content and is mild in taste.
Schnitzel with Fillings or Toppings
Apart from serving schnitzel in a simple way, it can also be served with various toppings and fillings. A few combinations are listed hereunder:
• Zigeuner - In this schnitzel recipe coating is made up of either flour or bread crumbs. The dish is covered with sauce of mushrooms, onions, red peppers, tomatoes, chicken broth and red wine. Though any meat product can be used to prepare this dish; yet, pork is considered to be the most suitable one.
• Parisian – This is one of the classic dishes of France. This dish is made without using bread crumbs. Veal is used to prepare the Parisian dish. A thin slice of veal is cut and dipped in flour. Thereafter, it is dipped in egg. It is then deep fried until it turns golden in color.
• Rahm – Rahm schnitzel is topped with pepper cream sauce. Meat product can be as per the choice of a person.
• Jäger– This dish is made up with pork or veal and is topped with creamy mushroom or burgundy mushroom sauce. This schnitzel recipe is prepared without making use of egg, flour and bread crumbs.
• Käse – This kind of dish is covered with melted cheese. Any meat product can be used in this recipe.
• Paprika– This is a dish which is topped with tomato sauce seasoned with red peppers and paprika. Veal, chicken, turkey or pork can be used as the meat item.
• Holstein – This is a schnitzel which is topped with fried eggs and onions. There is no restriction on the choice of meat.
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