Original recipe Vienna Steak

Updated: Jul 6

The famous “Vienna Schnitzel,” a dish that has become synonymous with Austrian cuisine, actually has its roots in northern Italy. This beloved culinary creation made its way to the imperial city of Vienna during the 14th or 15th century, a time when cultural exchanges between regions were flourishing. The original Italian recipe, known as "Cotoletta alla Milanese," was adapted and refined in Vienna, where local chefs began to enhance the dish with their unique techniques and flavors. From that point on, the Vienna Schnitzel embarked on its triumphant journey, becoming a staple on gourmet plates not only in Austria but also across the globe.

About Vienna Steak

It is widely believed that the introduction of this delectable dish to Vienna was facilitated by Field Marshal Radetzky, a prominent military figure in the 19th century, after whom the famous Radetzky March is named. His influence and stature helped popularize the schnitzel, transforming it into a culinary icon that would be celebrated for generations. The dish is characterized by its tender veal steak, which is typically taken from the leg, ensuring a juicy and flavorful experience.

Preparation

To prepare a traditional Vienna Schnitzel, you will need a few essential ingredients: high-quality veal steak, all-purpose flour, fresh eggs, fine breadcrumbs, creamy butter for frying, and a touch of lemon for that perfect zing. The simplicity of the ingredients is part of what makes this dish so appealing; however, the technique is crucial to achieving the ideal schnitzel.

The preparation process is straightforward and can be executed relatively quickly, making it an excellent choice for both weeknight dinners and special occasions. To begin, the veal steak is pounded to a uniform thickness, which not only tenderizes the meat but also ensures even cooking. Next, the steak is coated in flour, dipped in beaten eggs, and then generously covered in breadcrumbs. This creates a delightful crust that becomes golden and crispy when fried.

Servin Suggestion

Once the schnitzel is fried in hot butter until it reaches a beautiful golden brown, it is traditionally served with a wedge of lemon, which adds brightness and acidity to the dish. Accompaniments such as potato salad or crispy French fries complement the schnitzel perfectly, providing a satisfying balance of flavors and textures.

Conclusion

In conclusion, the Vienna Schnitzel is not just a dish; it is a rich tapestry of history and culture, reflecting the journey of a simple Italian recipe as it evolved into a beloved Austrian classic. Its preparation may be simple and fast, but the flavors and traditions it embodies are anything but ordinary. Follow the recipe closely, and you too can create this iconic dish that has delighted palates for centuries.

Ingredients: simple, total time: 40 min. 4 serving

Preparation:

Buy veal steaks that are larger and 1 cm thick and made from the veal leg, or from the top side.
Pound the steaks with a meat mallet between two pieces of plastic wrap on which you have poured a little oil, to thin them out so that they take on a larger shape. If there is fat, remove it around the edges.
Season with salt and black pepper to taste on both sides.
Now finish preparing the steaks by placing wheat flour in the first baking dish, in the second, beat the eggs carelessly so that the yolks are still visible, in the third, add a lot of breadcrumbs. For a particularly fine breadcrumb topping, sift the crumbs. (Many people use homemade crumbs made from white bread without crust, unseasoned.)
Pour a butter into a frying pan or vegetable oil and heat well over medium heat.
Immediately roll the steaks in flour. The entire surface of the meat should be evenly floured. Shake off excess flour. Now dip the steak in the egg mixture and let it drain. Then roll it in the breadcrumbs, pressing lightly but not too hard. Shake off excess crumbs and fry immediately in hot butter or oil.
Fry the steak for about 2 minutes on each side until golden brown.
Drain on kitchen paper.
Serve the Vienna steak immediately with a wedge of lemon or lime.
Serve with potato salad, or French fries. You can also serve a green salad or rice instead.