When it comes to tradition, there is no way we could miss it. Everybody knows there are a lot of ways of panning meat, and one of them is Viennese style panning. Well, there was some rumble around original Wiener Schnitzel. Some ancient stories say the Italian recipe for Cotoletta Alla Milanese was presented in Vienna and they took it as their own. But historical research has shown that the Viennese had an affection for all things fried much earlier than Italians. So, Viennese had fried their veal first, to be clear. I think Italians can leave them this one since they have a ton of original typical recipes of their own.
Wiener Schnitzel Recipe
However, the original Wiener Schnitzel is prepared in three steps. First, you put salty meat into flour, then submerge it into beaten eggs and in the end cover it with crumbs, which are made of dried Kaiser breadcrumbs. In the original recipe there is only Veal, but nowadays you can find everything – pork will do just fine.
The stake is fried in lard till perfect golden color, which is notorious for this treat. What is exceptional with those steaks we tried, is their juicy taste. Because those steaks are flattened with a meat hammer and it can be pretty dry if you fry them too much.
What to serve with Wiener Schnitzel?
What to serve with pork schnitzel? First thing in my mind is a good potato salad. This combination is simply the best, especially when you add some spring onion into your salad. Usually, some lemon will do great thing with your steak, but if you are a gravy lover, then we recommend some refreshing mayo-cream sauce. Just mix one part of mayo with two parts of sour cream, chopped parsley and seasons.
This stake has also its own national day, which is observed annually on September 9. However, we have tried the most famous Wiener Schnitzel in Vienna at the famous Figlmüller. Here suppose to be the best Viennese steak in Vienna. If you wanna know how good was our Wiener Schnitzel, please check the link.
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