Wiener schnitzel as a symbol of Austria

The Wiener schnitzel probably needs no lengthy introduction. It is very well known in Austria, as for example dill sauce in the Czech Republic. However, few people know how to prepare such a delicacy according to a traditional recipe described in detail. And this article serves just that purpose.

• You will learn what meat the schnitzel is made of
• You will find the necessary ingredients
• We will tell you the preparation procedure

This type of schnitzel is a purely Viennese affair. The concept Schnitzel is entirely his own. At first glance, a simple dish that can take on an unmistakable taste and comes in handy every time you want to indulge in a piece of breaded meat.

Veal leg as the basis of the dish

When you say Wiener schnitzel, you definitely don't think of chicken. Absolutely not. This dish is dominated by veal leg. What better quality meat you indulge in, the better the quality of the food you prepare. In addition to the meat itself, of course, prepare the other ingredients.

Of course, you should not miss the seasoning in the form of salt when preparing the Wiener schnitzel. If you decide to eat the schnitzel with a side dish, prepare, for example, potatoes with parsley.

Wiener schnitzel - Preparation procedure

First, start preparing the meat. Cut it into centimetre-long slices. If you cut them in half, you will get the shape of the proverbial butterfly, which will stand out on the plate when wrapped. The important thing is the meat chopped to a thickness of five millimetres and salted. Then wrap it classically, as usual. The last layer of breadcrumbs into the meat do not jam too much. An expert would tell you that even breaded meat must breathe.

Then start frying. You will know the final stage by the golden colour of the breadcrumbs. Fry the meat over a low heat so that it is cooked through and juicy at the same time. Drizzle a few drops of lemon over the Wiener schnitzel on the plate. You can serve it with the aforementioned potatoes and parsley. Enjoy.