{"id":60194,"date":"2025-01-14T19:00:00","date_gmt":"2025-01-14T18:00:00","guid":{"rendered":"https:\/\/ellerepublic.de\/wiener-schnitzel\/"},"modified":"2025-01-19T15:50:59","modified_gmt":"2025-01-19T14:50:59","slug":"wiener-schnitzel","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/wiener-schnitzel\/","title":{"rendered":"Traditional Wiener Schnitzel (Viennese Veal Cutlet)"},"content":{"rendered":"\n

The true origin of Wiener schnitzel may very well not be Vienna but the Viennese are indeed proud to say that it belongs to one of their best known culinary specialties.<\/p>\n\n\n\n

A true Wiener Schnitzel is a breaded cutlet of veal served with a lemon wedge to add some extra zing and if you’re luck a side of cranberry sauce. It’s dipped in flour, egg, and bread crumbs, then fried in butter or fat until it’s golden brown. Actually, make sure your schnitzel swims in hot fat. I use oil, but even better is real fat. Lard, clarified butter, or duck or goose fat.<\/p>\n\n\n\n

A note to those who are not so familiar with Austrian or German cuisine…Wiener schnitzel, by definition, is made with veal…ONLY veal. Any other version using pork or chicken, but prepared in the same way is named “Wiener Art”, which means it was prepared like a Wiener Schnitzel, but is not<\/em> veal. A sheep in wolf’s clothing. So, if you are going to make it, make it with veal, first and foremost \u2014 organic and humanely raised veal of course. It tastes the best! Otherwise, choose pork loin, then maybe chicken or perhaps turkey.<\/p>\n\n\n\n

Go ahead and make lots: the cutlets are super delicious eaten cold in a sandwich the next day.<\/p>\n\n\n

<\/div>
\n \n
\n
\"Traditional<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Traditional Wiener Schnitzel (Viennese Veal Cutlet)<\/h2>
<\/div>\n