The movie BRUNO with its heavy German accent is out. All of a sudden people seem to be curious about Germanic foods. THIS should answer a few questions.
Schnitzel WHERE
In Austria, my birth country schnitzel is the definite national signature dish. Many food establishments are named for it schnitzel this schnitzel that etc. It is similar to the volume of restaurants we have here in the US dedicated to burgers.
When we were kids our holiday family eat-outs at the local restaurant consisted of a golden-fried schnitzel. Food fantasies of monstrous french fried potatoes and a perfectly puffed breaded piece of meat hanging over my plate, yes it was that large. Ketchup was the “sauce” of choice.
Schnitzel WHAT
Usually I refer to it when a food product is about a quarter of an inch thick slice of vegetable, fish, meat or poultry. Meats and poultry are traditionally flattened with a meat hammer which tenderizes it since it breaks down the connective structure. Its is commonly crusted with flour, egg and bread. In my opinion the best schnitzel(s) that I have been making are pan fried versus deep fried. It is street food and served in many high end restaurants. To me it is somewhat an old-world food and seems to arouse memories for people I talk to in the restaurant.
(Lamb schnitzel with potato confit & brocoli rabe, with mint extract)
Schnitzel WHEN
Many of my guests are under the impression that Wiener schnitzel is a German food. It actually may have orginiated in Milano Italy. It first appeared in cook books during the
15th century. You will find many dishes with the word “Milanese” on Italien menus.
Let’s get this clear Viennese/Wiener schnitzel is Austrian. Vienna/Wien is the capital of Austria and a Wiener is a person who populates Wien/Vienna. It is protected by law there even. In Austria schnitzel must be made from veal in order to be called Wiener Schnitzel. Schnitzel from pork or chicken or whatever should explain what kind of schnitzel it is when listed on a menu e.g. Schweins Schnitzel (pork), Hühner Schnitzel (chicken) or Schnitzel Jäger Art (in the style of - or hunter style…) which is served with mushrooms. Let me tell you there are endless styles for making schnitzel.
Schnitzel HOW
First cut a half inch thick slice of an all natural veal. The part of veal you may use is loin or it should be from the animal’s upper leg/butt cheek. In Austria we used a part of the veal which was called fricandeau (veal leg).
1. Cover a flat kitchen surface with plastic wrap (10 x 10-inch).
2. Lay the sliced veal on top of it then cover with another piece of plastic.
3. Using a meat hammer or an other heavy flat object such as a small pot, flatten the meat gently (1/4-inch thick).
4. Season the flattened meat with fresh pepper and salt.
5. Prepare three plates for the schnitzel coating. One plate with flour, second with shirred egg and the third with finely ground white bread crumbs.
6. Dip the seasoned meat in flour, shake-off the excess. Drench the flour coated meat in whisked eggs and lastly coat it lightly with bread crumbs.
7. On medium heat setting heat vegetabel oil (1/2-inch deep) such as canola in a skillet. Dip the breaded veal into the oil, if it makes a bubbling frying sound the oil is hot enough to carefully drop the schnitzel into the oil. During frying shake the skillet carefully back and forth in this way the oil swabs in waves over the schnitzel’s top. (It is best to not fry to many schnitzels at once in the skillet. They should have space to “float” freely in the hot oil). This is refered to as “souffleing” and the schnitzel will get an airy layer between meat and crust. The meat creates steam when it heats in the hot oil. This will put a layer of hot air between crust and meat meaning it will be airy and puffy. Once the schnitzel is golden brown
(after 3-4 minutes) in color on the bottom, turn it over to brown the other side still continuously moving the skillet back and forth. (It should be “puffed-up” and doubled in its thickness when “souffled” as directed.)
8. Drop a teaspoon sized piece of butter into the pan and squeeze fresh lemon juice into the pan
(1/8-lemon). The butter and fresh lemon will give the schnitzel its authentic lemony-buttery flavor note.
9. Transfer the schnitzel on a paper towel lined plate to absorb excess fat.
(Wiener/Viennese schnitzel with wild cress & potato confit and parsley juice)
A notable garnish for a schnitzel is lingonberries. Their acidity and tartness balance the richness of the schnitzel. A simple lemon in addition will border on perfection!!
Traditional schnitzel pairs well with potato salad and perhaps cucumber salad.
OTHER WELL KNOWN SCHNITZELS
Cordon Bleu
A rolled schnitzel which is stuffed with cheese and ham and then fried. Delicious!! It is said to be invented in the french speaking part of Switzerland.
Holstein Schnitzel
A German style schnitzel topped with a sunny-side up egg and garnished with anchovies and capers
Cotoletta Alla Milanese
It is a schnitzel invented in Milano, Italy made of a veal chop and it is cooked “bone-in” style.
Tonkatsu
A popular dish in Japan it consists of pork and is crusted with panko bread crumbs besides flour and eggs. It is served with rice.
Chicken Parmigiana
A chicken schnitzel which is topped with tomato sauce and mozzarella cheese. Created by Italian chefs.
