{"id":21649,"date":"2022-10-24T16:53:19","date_gmt":"2022-10-24T16:53:19","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-land-second-courses\/wiener-schnitzel-the-recipe-for-the-austrian-cutlet\/"},"modified":"2022-10-24T16:53:19","modified_gmt":"2022-10-24T16:53:19","slug":"wiener-schnitzel-the-recipe-for-the-austrian-cutlet","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-land-second-courses\/wiener-schnitzel-the-recipe-for-the-austrian-cutlet\/","title":{"rendered":"Wiener Schnitzel, the recipe for the Austrian cutlet"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<h1 class=\"elementor-heading-title elementor-size-default\">Wiener Schnitzel, the recipe for the Austrian cutlet<\/h1>\n<p><\/p>\n<div class=\"elementor-widget-container\">\n<p>There <strong>Wiener Shnitzel<\/strong> it is the Viennese version of our Milanese cutlet, although its origins are from the capital, it is cooked throughout Austria and even in Alto Adige.  In Austria it is also widely used to fill sandwiches.  The origins of the cutlet are <strong>reason for discussion<\/strong> for years, in a document of 1148 in Milan there was already talk of <strong>breaded veal loin<\/strong>, but the Austrians continue to claim paternity.  The differences between the 2 cutlets are however so many that the 2 recipes are unique.<\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>4<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Veal (rump, walnut or lombatina): 600 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Medium eggs: 4<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Flour: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Breadcrumbs: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salt to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Clarified butter or lard: 400 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Lemon: 4 slices<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>25 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>10 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>35 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>233 Kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"envireit-recipes-instructions\">\n<div class=\"envireit-recipe-instructions\">\n<h2>Preparation<\/h2>\n<div class=\"step step-1\"><span class=\"stepcount\">1<\/span><\/p>\n<p>Beat the eggs in a bowl with a pinch of salt. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-2\"><span class=\"stepcount\">2<\/span><\/p>\n<p>Arrange the meat on a cutting board and remove any ribs.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630398_418_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630398_418_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-3\"><span class=\"stepcount\">3<\/span><\/p>\n<p>Beat with a meat mallet to make it thinner.  The thickness should be about 5\/6 mm.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630398_392_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630398_392_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-4\"><span class=\"stepcount\">4<\/span><\/p>\n<p>Bread the meat by passing it first in the flour on both sides. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630398_236_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630398_236_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-5\"><span class=\"stepcount\">5<\/span><\/p>\n<p>After breading the meat in flour, do the same procedure by dipping the meat in oil and turning it to the other side. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630398_159_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630398_159_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-6\"><span class=\"stepcount\">6<\/span><\/p>\n<p>Finally carry out the same procedure in the breadcrumbs. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630398_864_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630398_864_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-7\"><span class=\"stepcount\">7<\/span><\/p>\n<p>Heat the lard or clarified butter in a low, large pan.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630398_333_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630398_333_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-8\"><span class=\"stepcount\">8<\/span><\/p>\n<p>As soon as it reaches a temperature of 160 \u00b0 C, immerse the first cutlet and fry for 5 minutes.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630399_241_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630399_241_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-9\"><span class=\"stepcount\">9<\/span><\/p>\n<p>With a pair of tongs, gently turn the cutlet and continue cooking for another 5 minutes.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630399_130_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630399_130_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-10\"><span class=\"stepcount\">10<\/span><\/p>\n<p>Remove the cutlet from the pan and leave it for 2 minutes on a sheet of fried paper.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630399_521_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630399_521_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-11\"><span class=\"stepcount\">11<\/span><\/p>\n<p>Season with salt and serve immediately with a slice of lemon. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630399_80_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/10\/1666630399_80_Wiener-Schnitzel-the-recipe-for-the-Austrian-cutlet.jpg\" alt=\"\">\n<\/picture><\/div>\n<\/div>\n<\/section>\n<p class=\"has-medium-font-size\"><strong>Differences between Wiener Schnitzel and Milanese cutlet<\/strong><\/p>\n<p>The main difference between our schnitzel and the Shinitzel mainly concern the <strong>cut of meat <\/strong>used, in the Austrian version there is no bone and the cuts most used to prepare it are walnut and rump.<\/p>\n<p>Nowadays the Milanese people tend to fry in olive oil, in reality clarified butter should be used.  To make the Schnitzel we used clarified butter, actually the original recipe <strong>involves frying in lard<\/strong>.<\/p>\n<p>Another important difference is the thickness, the Shnitzel is very thin and its thickness does not exceed 5mm.  Also in the procedure we find a difference, before frying the meat is floured, passed in the egg and then in the breadcrumbs.<\/p>\n<p class=\"has-medium-font-size\"><strong>The ideal side dish for the Wiener Schnitzel<\/strong><\/p>\n<p>The most common side dish of the cutlet are french fries, obviously in 1148 the potatoes had not yet landed in Europe and cannot be the original side dish!  In Germany the schnitzel is often used a cranberry sauce as an accompaniment.  A classic is undoubtedly a good mixed red pepper salad.<\/p>\n<\/p><\/div>\n<p><\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>4<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Veal (rump, walnut or lombatina): 600 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Medium eggs: 4<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Flour: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Breadcrumbs: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salt to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Clarified butter or lard: 400 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Lemon: 4 slices<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>25 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>10 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>35 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i> 233 Kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"<p>Wiener Schnitzel, the recipe for the Austrian cutlet There Wiener Shnitzel it is the Viennese version of our Milanese cutlet, although its origins are from the capital, it is cooked throughout Austria and even in Alto Adige. In Austria it is also widely used to fill sandwiches. The origins of the cutlet are reason for [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21650,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[126],"tags":[91,129,90,130,132],"class_list":["post-21649","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-of-the-land-second-courses","tag-italian-kitchen","tag-italian-second-courses","tag-recipes","tag-second-courses","tag-second-courses-of-the-land","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wiener Schnitzel, the recipe for the Austrian cutlet - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-land-second-courses\/wiener-schnitzel-the-recipe-for-the-austrian-cutlet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wiener Schnitzel, the recipe for the Austrian cutlet - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Wiener Schnitzel, the recipe for the Austrian cutlet There Wiener Shnitzel it is the Viennese version of our Milanese cutlet, although its origins are from the capital, it is cooked throughout Austria and even in Alto Adige. In Austria it is also widely used to fill sandwiches. 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