For the style of cooking meat cutlets chain, see Wienerschnitzel. Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria. 19th century, with the first known mention in a cookbook from 1831.

According to a tale, field marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857. In 2007, linguist Heinz-Dieter Pohl could prove that this story had been invented. Pohl relates this anecdote with the words: “This story is scientifically meaningless, it does not cite any sources and it is not mentioned in the literature about Radetzky. No such Count Attems appears in any biographical work about the Austrian monarchy, which would have corresponded to this time and position.

Pohl hints that there had been other dishes in Austrian cuisine, before the Schnitzel, that were breaded and deep fried, such as the popular Backhendl, which was first mentioned in a cookbook from 1719. Whereas the original Austrian Wiener schnitzel only includes lemon and parsley as garnishes, in the Nordic countries it is typically also garnished with a slice of anchovy and capers. The bread crumbs must not be pressed into the meat, so that they stay dry and can be “souffléd”. The dish is traditionally served in Austria with butterhead lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions, potato salad, cucumber salad, or parsley potatoes.

Tonkatsu is a similar, fried pork cutlet from Japanese cuisine, thicker than its European counterparts. In the Southern Cone, particularly in Argentina and Uruguay, a similar dish is milanesa. It is often served with french fries or mashed potatoes. In Israel, schnitzel is popular, first introduced by European Jews who immigrated to Israel during the middle decades of the twentieth century. Owing to food shortages at that time and the high cost of meat and veal, and due to kashrut laws that forbid eating pork, the local version was made of chicken breast, which was less expensive.

To this day, Israeli schnitzel is made of chicken. Top 10 National Dishes — National Geographic”. The “Falcon” On the Baltic: A Coasting Voyage From Hammersmith to Copenhagen in a Three-Ton Yacht. Ja muualla kuin Itävallassa, saa wieninleike usein seurakseen myös anjovista ja kapriksia, josta muodostuukin kerrassaan herkullinen yhdistelmä!