{"id":86707,"date":"2024-04-13T02:00:01","date_gmt":"2024-04-13T06:00:01","guid":{"rendered":"https:\/\/quotulatiousness.ca\/blog\/?p=86707"},"modified":"2024-04-12T10:10:14","modified_gmt":"2024-04-12T14:10:14","slug":"the-legend-of-the-wiener-schnitzel","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2024\/04\/13\/the-legend-of-the-wiener-schnitzel\/","title":{"rendered":"The Legend of the Wiener Schnitzel"},"content":{"rendered":"<p align=\"center\"><iframe loading=\"lazy\" width=\"854\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/jd_QfTVbUxQ\" title=\"The Legend of the Wiener Schnitzel\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<blockquote><p><strong>Tasting History with Max Miller<\/strong><br \/>\nPublished Jan 9, 2024  <\/p>\n<p>Variations of <em>wienerschnitzel<\/em> throughout history and its legendary origin stories, and a recipe for a 19th century version.<\/p>\n<p><em>Fried breaded veal cutlets served with the traditional lemon wedges and parsley<\/em><\/p>\n<p><em>City\/Region<\/em>: Vienna<br \/>\n<em>Time Period<\/em>: 1824<\/p>\n<p>Breaded and fried meat has been around for a very long time in many places, but it wasn\u2019t until 1893 that we get the first mention of the word <em>wienerschnitzel<\/em>. Then in the early 20th century, the Austrian culinary scene decided to champion this term to refer to a veal cutlet that is made into a <em>schnitzel<\/em>, and restaurants in Vienna began specializing in <em>schnitzel<\/em>.<\/p>\n<p>This recipe predates the term <em>wienerschnitzel<\/em>, and unlike modern versions it isn&#8217;t dredged in flour first. This makes it so that the breading doesn\u2019t puff away from the meat, but the flavor is rich and delicious, just like I remember from my trip to Vienna. If you don\u2019t like veal or don\u2019t want to use it, you can use pork or chicken. It won\u2019t technically be wienerschnitzel, but nobody\u2019s going to judge you. You can also use another fat instead of the clarified butter, but butter gives the best flavor.<br \/>\n<!--more--><\/p>\n<ul>\n<p><em>Thin slices are cut from coarse raw meat, pounded well and seasoned with salt, sprinkle pepper, then add 1 teaspoon of fine herbs and parsley, lemon zest and warm butter, mix in 1 egg, turn the Schnitzel in it, breaded with breadcrumbs, fry in hot butter on both sides for 2 minutes in a pan, basted with lemon juice and served with a spicy sauce. <br \/>\n\u2014 <strong>Useful Book for the Kitchen When Preparing Meals<\/strong> by August Erdmann Lehmann, 1824<\/p>\n<p>You put a lemon wedge with every <strong>schnitzel<\/strong> and some green parsley on the dish.<br \/>\n\u2014 <strong>Austrian Cuisine<\/strong>, 1900<\/em><\/p>\n<\/ul>\n<p><strong>Ingredients<\/strong>:<br \/>\n2 to 3 veal cutlets<br \/>\nSalt<br \/>\nPepper<br \/>\n1 egg<br \/>\n1 teaspoon minced herbs (whatever you like) and parsley<br \/>\n1\/2 teaspoon lemon zest<br \/>\n1 tablespoon melted butter<br \/>\nPlenty of fine breadcrumbs<br \/>\nClarified butter or other oil, for frying<br \/>\nLemon wedges, for garnish<br \/>\nParsley, for garnish<\/p>\n<p><strong>Instructions<\/strong>:<\/p>\n<ol>\n<li>Place the cutlets between two layers of parchment or plastic wrap. Use a mallet or meat tenderizer to pound them out until they are a little bit thinner than your pinky. Sprinkle the meat with salt and pepper on both sides and rub it in.<\/li>\n<li>In a wide bowl, gently beat the egg just until it&#8217;s smooth. Mix in the herbs, lemon zest, and melted butter.<\/li>\n<li>Dip the cutlets into the egg and shake off any excess. Dredge them in the breadcrumbs, pressing the breadcrumbs in to make them adhere.<\/li>\n<li>In a large pan, heat the clarified butter to about 350\u00b0F (180\u00b0C). You want enough fat so that the cutlets can float a bit, but you don&#8217;t need enough to deep fry.<\/li>\n<li>Working in batches so as not to crowd the pan (I did one at a time), fry the cutlets for 1 to 2 minutes, making sure they don&#8217;t stick to the pan. You can gently rock the pan back and forth to make sure that the schnitzel stays floating in the fat. When the cutlet is golden brown, flip it over and cook for another couple of minutes, or until it&#8217;s golden brown all over.<\/li>\n<li>Take the <em>schnitzel<\/em> out of the pan and set it aside to drain on a wire rack or on some paper towels. Fry up the rest of the cutlets.<\/li>\n<li>Plate the <em>wienerschnitzel<\/em> with some lemon wedges and a sprig of parsley, and serve it forth.<\/li>\n<\/ol>\n<p>Order the TASTING HISTORY COOKBOOK: <a href=\"https:\/\/amzn.to\/42O10Lx\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/42O10Lx<\/a><\/p>\n<p>Merch \u25ba <a href=\"https:\/\/crowdmade.com\/collections\/tastinghistory?utm_medium=product_shelf&#038;utm_source=youtube&#038;utm_content=YT-APM2gMCe-cWq1KlcQy26HA76WDBtjhRCpBxP-TborapHE2f48OOB7gInY0c7n2J1jUyZ8fPPETwqgkQmTmaJdtDjxy7e0r1-SSojseSwloZAgzuvZl11-0FtrZpB_eX1ioije82hUlBbMgLojPrXf1tmnvZMnSxA8ob0tK3p9V3d2mdf4ZzCpmgt\" rel=\"noopener\" target=\"_blank\">https:\/\/crowdmade.com\/collections\/tas&#8230;<\/a><br \/>\nAmazon Wish List \u25ba <a href=\"https:\/\/amzn.to\/3i0mwGt\" rel=\"noopener\" target=\"_blank\">https:\/\/amzn.to\/3i0mwGt<\/a><\/p>\n<p>Send mail to:<br \/>\nTasting History<br \/>\n22647 Ventura Blvd, Suite 323<br \/>\nLos Angeles, CA 91364<\/p>\n<p>RECIPE at <a href=\"https:\/\/www.tastinghistory.com\/\" rel=\"noopener\" target=\"_blank\">https:\/\/www.tastinghistory.com\/<\/a><\/p>\n<p>**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.<\/p>\n<p>Subtitles: Jose Mendoza | IG @worldagainstjose<\/p>\n<p>PHOTO CREDITS<br \/>\nFiglmuller: LevandeM\u00e4nniska, CC BY-SA 4.0 <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbVlJMHhmbENpcUtlMk9tUmk0bGdhUjd6bWdhd3xBQ3Jtc0ttYUFZZE85OUF4cTRzc2gxQ1Z4RkF1T09qVmNlU1BkbWdJeXhja3ZtbXRBY2VzaEN3d0pFM09zdVE1ZEFlTDcxZXpJVjRhNGRRRVhVUVNYTVNDaTNIcmY4ZF9aOHpDNkF1RTBhbjNNRkNoYXRad1Fxcw&#038;q=https%3A%2F%2Fcreativecommons.org%2Flicenses%2Fby-sa%2F4.0&#038;v=jd_QfTVbUxQ\" rel=\"noopener\" target=\"_blank\">https:\/\/creativecommons.org\/licenses\/&#8230;<\/a>, via Wikimedia Commons<br \/>\nChicken-Fried Steak: By Jessica from Hove, United Kingdom &#8211; Flickr, CC BY 2.0, <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbG4xQ3B5MmdXWEI4ZTJHc1prNWV4MmNhVjdRQXxBQ3Jtc0ttQ3phdjdMcTZCbm90QkxILWF6UGMwcjZtbDVGSTYzaU5IVUVPUVlZdXE1YXdiUXlfUGVtUVFOWGp3Z2tQWGJRLU43SUEzZkQ1RlpYOGtodEwtNDZseEpqd21WUmdDeWI2UHhIRzVrcVY0c2lRUTNZbw&#038;q=https%3A%2F%2Fcommons.wikimedia.org%2Fw%2Findex.php%3Fcurid%3D7557533&#038;v=jd_QfTVbUxQ\" rel=\"noopener\" target=\"_blank\">https:\/\/commons.wikimedia.org\/w\/index&#8230;<\/a><br \/>\nChristmas Market in Vienna: By C.Stadler\/Bwag &#8211; Own work, CC BY-SA 4.0, <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqa2l2dVFPRXhvdEJ6QUNCUkNjTUtvU2x0NE9qQXxBQ3Jtc0ttY2NqeXhPY3l6dXpfRmtVY3BVaDVGUVZOSV91MFh2M0s4UThFaUJ6NEN2dWNwbGd2MlhyRXFFQW9DVTRXZHNZelNxRXQ2VEVGaUdRSkJ1eFVCdUJLek5nV0NFdFhXbUROcUxFbEpnYWZtWFo5amFyYw&#038;q=https%3A%2F%2Fcommons.wikimedia.org%2Fw%2Findex.php%3Fcurid%3D64696982&#038;v=jd_QfTVbUxQ\" rel=\"noopener\" target=\"_blank\">https:\/\/commons.wikimedia.org\/w\/index&#8230;<\/a><br \/>\nDresden Christmas Market: By LH DD\/Dittrich &#8211; Own work, CC BY-SA 3.0, <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqa29NS0luVVdDanphcFQxWDBCSmFnS3BQejVYUXxBQ3Jtc0tuSm1YSmt4SDc2dEZFMi15NmlYZ2x6TVVFRkFmZXUwTjlDTmd2VjA4VmcxUFNRU0xpZE9FcjU4T3ZuMzBzbUZmQTZtcmpPRDJiNldGdEJqQmtsMGVuQmdaekNINHhPeVpPdktzRWdQOW1vbnZMVXpzaw&#038;q=https%3A%2F%2Fcommons.wikimedia.org%2Fw%2Findex.php%3Fcurid%3D11719277&#038;v=jd_QfTVbUxQ\" rel=\"noopener\" target=\"_blank\">https:\/\/commons.wikimedia.org\/w\/index&#8230;<\/a><br \/>\nCotoletta alla Milanese: By Vaselineeeeeeee &#8211; Cotoletta alla milanese taken at Peck in Milano., CC BY-SA 4.0, <a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbTlLcWRwXzhvVElUVjdkM21hbm91SW9IcmRwUXxBQ3Jtc0ttTUtmZjFmYk5oNUNIcHg1UlFsWU1XNGdEbFRSUzg2VkYyRjJ3clU4LWVYM0NWZXh3eVltd1dwZ3hyLUNpWlRqeTI1WktXcEVTdnhNcEsyeEFEYnMwNUZXM1o2SktBMFUyXzdnLW1INlREY2F3eGh2SQ&#038;q=https%3A%2F%2Fcommons.wikimedia.org%2Fw%2Findex.php%3Fcurid%3D89040121&#038;v=jd_QfTVbUxQ\" rel=\"noopener\" target=\"_blank\">https:\/\/commons.wikimedia.org\/w\/index&#8230;<\/a><\/p>\n<p>#tastinghistory #wienerschnitzel<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Tasting History with Max Miller Published Jan 9, 2024 Variations of wienerschnitzel throughout history and its legendary origin stories, and a recipe for a 19th century version. Fried breaded veal cutlets served with the traditional lemon wedges and parsley City\/Region: Vienna Time Period: 1824 Breaded and fried meat has been around for a very long [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[62,74,7],"tags":[418,1276,347,1388,1442,1279],"class_list":["post-86707","post","type-post","status-publish","format-standard","hentry","category-europe","category-food","category-history","tag-austria","tag-cooking","tag-debunking","tag-recipes","tag-tastinghistory","tag-vienna"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-myv","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/86707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=86707"}],"version-history":[{"count":3,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/86707\/revisions"}],"predecessor-version":[{"id":88450,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/86707\/revisions\/88450"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=86707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=86707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=86707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}