Schnitzel

The history of Schnitzel is quite complex. Its true origin is said to date back to the Roman era in the 1st century, as Schnitzels cooking method bears similarities to the Italian Cotoletta alla Milanese.

Origin in the Viennese Court

According to historical accounts, Field Marshal Radetzky introduced Schnitzel to Vienna, Austria, after his military victory in northern Italy. Upon his return to Vienna, Emperor Franz Joseph I (reigned 1848 1916) of Austria commanded him to detail all events during the battle. However, instead of explaining strategies and combat, he spoke of his discovery of an excellent fried veal dish. Fascinated by the food, the Emperor personally requested the recipe from him, and soon after, this dish quickly gained popularity in the royal court.

In that era, there was no clear evidence of what this dish was called. It wasn't until it spread to neighboring Germany that the dish became known as Schnitzel, which means a cut in German. This is because Schnitzel is made from various types of meat, cut from the bone, sliced thinly, then pounded to an even tenderness before being breaded and deep-fried until crispy.

The Differences Between German and Austrian Schnitzel

Over time, Schnitzel became a dish that blended two cultures: German and Austrian. Both countries hold Schnitzel in high regard. However, there are differences between the Schnitzels of the two countries. Viennese Schnitzel traditionally uses veal, while in Germany, various types of meat, including pork, beef, chicken, and lamb, are commonly used.

In Vienna, the most famous Schnitzel is Wiener Schnitzel, also known as Viennese Steak. It is made from veal and served with a lemon slice and potato salad, earning it the distinction of Austria's national dish. Furthermore, Wiener Schnitzel is a Protected Geographical Indication (PGI) under European Union law.

In Germany, there are several renowned Schnitzel varieties, such as Jägerschnitzel, the most popular Schnitzel made from veal served with a rich mushroom gravy; Zigeunerschnitzel or Gypsy Schnitzel, made from veal, pork, or chicken served with a spicy bell pepper sauce; and Rahmschnitzel, made from veal, pork, or chicken served with a creamy sauce. These dishes can be enjoyed at local restaurants across Germany.

The Art of Perfecting Schnitzel and Its Global Reach

The heart of a perfect Schnitzel lies in the art of its preparation. It begins by slicing the meat thinly and then pounding it until tender and uniformly flat. The meat is then breaded with flour, egg, and breadcrumbs, and fried over medium heat to ensure even cooking. It's fried until crispy on the outside, yet tender and juicy on the inside, and served with traditional accompaniments that enhance its flavor and texture, such as lemon slices, mashed potatoes, potato salad, and French fries.

Schnitzel has transcended borders, becoming a cherished dish in many countries worldwide. With its simplicity and delicious taste, Schnitzel has been adapted into various flavors to suit local cultures, such as Chicken Fried Steak in America. Additionally, Schnitzel has also made its way into pop culture, frequently appearing in films, TV shows, and numerous cookbooks.