German Authentic Wiener Schnitzel

What would Germany be without the Wiener Schnitzel. Do you know how it came about? Its origin?
But one thing beforehand: It has nothing to do at all with the Californian food chain Wienerschnitzel. Hot dogs and sausages… it’s almost an insault.
Wiener Schnitzel comes originally from Austria and the name is protected by law and it has to be served with veal.
When made of pork, it is often called “Schnitzel Wiener Art”, as we do in Germany or “Wiener Schnitzel vom Schwein” (Austria) to differentiate it from the original.
Some say it is not from Austria, it is from Milan, northern Italy, as “cotoletta alla milanese”. Others say it appeared in Vienna during the 15th or 16th century. And according to another hypothesis, it was introduced in 1857 by Field Marshal Radetzky, who spent much of his life in Milan. Well, wherever it stems from, the name Wiener Schnitzel itself can be dated to the year 1862. So it’s been around and cooked for a while! And it is good, so good! This recipe serves 2 people – enjoy!

Things You’ll Need:

• 2 pieces veal or pork
• 1 egg
• flour
• salt, pepper
• bread crumbs (without salt or spices, the best is to make your own, see below)
• lemon, parsley
• oil, lard or butter to fry the meat
• kitchen paper

How you make it
It must be veal, very thin but not too much let’s say about 4 – 5 mm thin. Don’t think it is that easy – you should not use the regular bread crumbs – this is fatal!

How to make the “Panade” (this is the German word for the bread crumb mix):

You need older bread, preferebly german style buns, or baguette or ciabatta. The bread should be very dry and eatable (not too old!). Grate the old bread and keep it in a jar.

– Add salt to the meat on both sides, turn the slices in flour  hold them vertically up and slightly beat both sides with the fingertips. There should be only a very thin layer of flour on the meat, this is the way how to get rid of too much flour.
– Prepare a dish with an egg and with breadcrumbs.
– Beat the egg, and turn both sides of the Schnitzel in it, let it drip and turn it right away on both sides in the bread crumbs.
– Press them slightly so the crumbs are not sticking too much on the Schnitzel.
– Bake them right away, if you don’t do this they will get moist which means the panade is ruined.
– The best would be to bake them in organic lard (as the old Austrian school is demanding), but whatever oil or lard you are using, add so much that the meat  is swimming in it.
– Turn them while baking, rattle the pan several times so that the lard is being in contact with the upper side of the panade.
-The secret is that the panade should not be sticking along the meat. Make this test: You should be able to push a flat knife through meat and panade; there should be a gap between meat and panade.
– After being baked in lard you would roll it in foamy and fresh butter (adds the authentic taste).
– When the meat is done lay the Schnitzel on kitchen paper which is soaking the lard/oil/butter and prevent it from getting greasy.
Wiener Schnitzel is never served in a gravy. This is like a crime! You serve it always with a little bunch of parsley and a slice of lemon. That’s all. Are you ready to try it out?

Best side dishes: Butter lettuce and mashed potatoes or French fries (serve it with a potato dish, this is the best combination).

Tips and Warnings
• Never put it into a sauce
• Never use too much oil for baking as it would get too greasy; add rather less than more
• The meat slices must be very thin

If you have not enough time to make the Panade, here is one from Knorr.

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About gabrielle

Visual Artist, Photographer, Writer, Blogger, Cook
This entry was posted in german food, german recipe, german recipes and tagged , , , , , , , , , . Bookmark the permalink.

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