When you think of Vienna, the first thing that usually comes to mind is the opera and the Sachertorte. But one of the country’s most iconic dishes, or best known outside of it, is the breaded cutlet. Yes, today we will talk about thin slices of breaded and fried meat. In Vienna, they are even the subject of competitions and come in an infinite number of variations.
Traditionally made with veal, Vienna schnitzels are now sometimes made with juicier pork leg, turkey, or chicken. Some make them with marinated or macerated meat, others add a little parsley and a slice of lemon to them, and still others prefer them just to appreciate their taste to the fullest.
We won’t try to make you believe that the first breaded patty was made in Vienna (we wouldn’t dare), even if some legends claim it. It can only be noted that for the first time this dish is mentioned in a cookbook called“Wiener Schnitzel” [Wiener Schnitzel]it was in 1831, in Die Suddeutsche Kuche (“Kitchen of the South of Germany”) Katharina Prato.
To cook Viennese cutlets, you need to start with
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Founded in 1976, six months after Franco’s death, Le Pays is the most read newspaper in Spain. The center-left daily is owned by the Spanish editorial group Prisa.
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