Are you looking for a great Wiener Schnitzel recipe? Maybe you’re trying to find out what is Schnitzel? Well, you’re in the right place then! We at Europe Dishes love this dish, and most of us basically grew up eating and making Pork Schnitzel recipe every few weeks. With this, you might be already guessing where we are from, right? We’ll soon get to that as well as we’ll share with you how to make Schnitzel, the best one!
The wiener schnitzel is a national dish of Austria and a well-known Austrian dish. It first made its appearance in the 19th century, however, it was mentioned before in a cookbook in 1831. There is a lot of debate on where the dish originally came from. Some say that the first mentions were in an Italian gastronomy book, however, that was later proved to be wrong.
One thing we know for sure is that it appeared in Katharina Prato’s cookbook in 1831 as “breaded veal cutlets” and it has been one of the most famous Austrian side dishes ever since. Since in our team we are 2 Hungarians and Schnitzel is one of the most popular dishes in our country, this is what we were making for Sunday lunches but also for weekly meal plans.
You might be wondering what is the difference between Austrian and German Schnitzel. Truth be told, there’s no difference. They are made the same way. The original recipe is known to be made with veal and “Wiener schnitzel” is a geographically protected term within Austria and Germany.
If you want to learn which are the best dishes in Austria, make sure you check our post! The only difference is that German Schnitzel is actually made from pork instead of veal. The schnitzel itself originally came from the Romans from around 1 BC. It’s just a technique of breading and frying thin cuts of meat in a pan.
The wiener schnitzel recipe is prepared from veal slices, but since we prefer pork loins, our pork schnitzel recipe should be rather categorized as German Schnitzel. The schnitzel is fried in either lard or clarified butter, however, nowadays it’s mostly fried in oil. We will also be using sunflower oil to fry it, and we will also avoid the milk since we avoid as much as we can milk.
It can be served with a number of side dishes but the best, in my opinion, is mashed potatoes. However, you can also serve it with salad, fried potatoes, oven-baked potatoes, or even rice if you prefer that. If you want to go with rice, our favorite is rice with corn and mushrooms mixed into it.
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