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The art of the perfect Wiener Schnitzel

Wiener Schnitzel

Plachutta´s Gasthaus zur Oper serves authentic Wiener schnitzels made with the best cuts of veal and fried until crispy golden brown.

Wiener Schnitzel The story of Wiener Schnitzel

The name ”Wiener (Viennese) schnitzel” dates to the mid-19th century. The now classic dish may have originated in northern Italy as the costoletta alla milanese, a similarly prepared but thicker veal cutlet. Legend has it that in 1857 the famous Austrian field marshal Count Joseph Radetzky brought the recipe back to Vienna from the Italian territories under Habsburg rule.
As the story goes, when Radetzky submitted a report on the situation in Lombardy, an aide-de-camp to the Austrian Emperor added a side note about a ”deliciously breaded veal cutlet.” Upon Radetzky’s return to the imperial capital, the Emperor personally requested the recipe.

The recipe Plachutta's recipe for Wiener Schnitzel

Ingredients (4 servings)

600 gtrimmed veal, silverside or topside
2eggs, salt
approx. 100 gplain flour
approx. 150 gdried breadcrumbs
vegetable oil or clarified butter

Preparation

  • Beat the eggs with a fork, not a mixer

    beat the eggs with a fork, not a mixer.

  • Gently pound the schnitzel

    Gently pound the schnitzel.

  • Season each side evenly with salt

    Season each side evenly with salt.

  • Lay the schnitzel in the flour

    Lay the schnitzel in the flour.

  • Cover both sides with flour

    Cover both sides with flour.

  • Coat first with the beaten eggs

    Coat first with the beaten eggs,

  • And then with the breadcrumbs

    and then with the breadcrumbs,

  • On both sides

    on both sides,

  • Pressing lightly

    pressing lightly.

  • Fry in hot oil or clarified butter

    Fry in hot oil or clarified butter

  • For 3-5 minutes till brown, and drain

    for 3-5 minutes till brown, and drain

  • Garnish with lemon

    Garnish with lemon.
    Guten Appetit!

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