There Wiener Shnitzel it is the Viennese version of our Milanese cutlet, although its origins are from the capital, it is cooked throughout Austria and even in Alto Adige. In Austria it is also widely used to fill sandwiches. The origins of the cutlet are reason for discussion for years, in a document of 1148 in Milan there was already talk of breaded veal loin, but the Austrians continue to claim paternity. The differences between the 2 cutlets are however so many that the 2 recipes are unique.

Preparation

1

Beat the eggs in a bowl with a pinch of salt.

2

Arrange the meat on a cutting board and remove any ribs.

3

Beat with a meat mallet to make it thinner. The thickness should be about 5/6 mm.

4

Bread the meat by passing it first in the flour on both sides.

5

After breading the meat in flour, do the same procedure by dipping the meat in oil and turning it to the other side.

6

Finally carry out the same procedure in the breadcrumbs.

7

Heat the lard or clarified butter in a low, large pan.

8

As soon as it reaches a temperature of 160 ° C, immerse the first cutlet and fry for 5 minutes.

9

With a pair of tongs, gently turn the cutlet and continue cooking for another 5 minutes.

10

Remove the cutlet from the pan and leave it for 2 minutes on a sheet of fried paper.

11

Season with salt and serve immediately with a slice of lemon.

Differences between Wiener Schnitzel and Milanese cutlet

The main difference between our schnitzel and the Shinitzel mainly concern the cut of meat used, in the Austrian version there is no bone and the cuts most used to prepare it are walnut and rump.

Nowadays the Milanese people tend to fry in olive oil, in reality clarified butter should be used. To make the Schnitzel we used clarified butter, actually the original recipe involves frying in lard.

Another important difference is the thickness, the Shnitzel is very thin and its thickness does not exceed 5mm. Also in the procedure we find a difference, before frying the meat is floured, passed in the egg and then in the breadcrumbs.

The ideal side dish for the Wiener Schnitzel

The most common side dish of the cutlet are french fries, obviously in 1148 the potatoes had not yet landed in Europe and cannot be the original side dish! In Germany the schnitzel is often used a cranberry sauce as an accompaniment. A classic is undoubtedly a good mixed red pepper salad.