Wiener Schnitzel refers to perhaps the most famous Viennese specialty; large thin (pounded) scallops of veal, dipped in scrambled egg and and
bread crumbs and crisply fried. The best are so thin and large, they literally bend over the edge of the plate.
Moreover, Wiener Schnitzel is probably the most famous of all dishes developed in
Austria. It is thought to have been eaten in Vienna since the 15th Century. Wiener Schnitzel is
traditionally made from thinly
sliced and tenderised veal, which is then dipped into
flour, eggs and breadcrumbs and fried in
butter or lard. In the past, sometimes gold dust was added to the breadcrumbs in order to provide a spectacularly golden color. Wiener
Schnitzel is often served in Viennese
restaurants with a portion of
potato salad and a slice of
lemon, as well as roast potatoes and
cranberry sauce.
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