The term “veal schnitzel” typically refers to a dish made from thinly sliced veal, breaded and fried. However, this term originates from Austrian cuisine and has gained worldwide popularity.
Veal Schnitzel
Origin and History:
Veal schnitzel is originally a dish from Austrian cuisine. It takes its name from the Italian “cotoletta alla milanese.” This term refers to Milan, Italy, and generally means coating and frying chicken or veal with flour and eggs. This recipe made its way to Vienna in the late 19th century during the Austro-Hungarian Empire.
Name and Etymology:
The term is written as “schnitzel” and is derived from the German word “schnitzeln,” which means slicing or pounding meat. “Veal schnitzel” is a specialized use of this word.
Preparation and Presentation:
Veal schnitzel is typically prepared by pounding veal tenderloin or steaks until they are thin, seasoning them with salt and pepper, coating them in breading, and then frying them. The dish is often served with lemon slices or lemon juice. Traditionally, it is accompanied by side dishes like potato salad, boiled potatoes, or French fries.
Popularity and Widespread Enjoyment:
Veal schnitzel is quite popular, especially in Central European countries like Germany, Austria, and Switzerland. However, it can also be found on the menus of many restaurants worldwide. Variations and interpretations of this dish can be found in different countries, featuring local flavors and preferences.
Despite its Austrian origins, veal schnitzel has become an international favorite due to its simple and delicious nature. It has been adapted and customized in various countries, often served with unique side dishes.
Ingredients:
4 veal tenderloins or pounded veal steaks
2 eggs
1 cup all-purpose flour
1 cup breadcrumbs (or bread crumbs)
Salt
Black pepper
Lemon slices
Vegetable oil (for frying)
1/2 cup vegetable oil (for coating)
Veal Schnitzel Recipe:
- Clean and pound the veal tenderloins or steaks, making them as thin and evenly sized as possible.
- Use a fork to make small holes in the meat to prevent it from shrinking while frying.
- Season the meat with salt and pepper.
- Set up three separate plates: one with flour, one with beaten eggs, and one with breadcrumbs.
- Coat each piece of meat first in flour, then in beaten eggs, and finally in breadcrumbs, making sure to coat both sides thoroughly during the breading process.
- Refrigerate the breaded meat for about 20-30 minutes. This helps the breading adhere better.
- Heat the vegetable oil in a pan and make sure it’s hot enough before starting to fry the meat. Place the breaded meat in the pan and fry each side until it turns golden brown. Be careful not to overcook, as veal can dry out quickly.
- Place the fried meat on paper towels to absorb excess oil.
- Season the schnitzel with a bit more salt and pepper before serving. You can garnish with lemon slices.
- Veal schnitzel is typically served with potato salad, boiled potatoes, or French fries.
Here are some popular side dish options that pair well with veal schnitzel:
Potato Salad: Potato salad is a classic accompaniment to Viennese schnitzel. You can prepare it with mayonnaise or a yogurt-based dressing for a delightful side dish.
Boiled Potatoes: For a simple and light option, season boiled potatoes with salt and fresh herbs to serve alongside your schnitzel.
French Fries: If you’re looking for something heartier, French fries are a tasty choice. Crispy fries complement the schnitzel nicely.
Arugula Salad: A fresh arugula salad with cherry tomatoes and a light olive oil and lemon dressing can provide a refreshing contrast to the meal.
Mashed Peas: Creamy mashed peas with a hint of lemon and fresh herbs can be a flavorful and colorful side option.
Red Cabbage Slaw: Red cabbage slaw with a dressing of pomegranate molasses or lemon can add a tangy twist to your meal.
Green Beans: Sautéed green beans lightly seasoned with spices can be served as a side dish to complement veal schnitzel.
Lemon Bulgur Pilaf: Bulgur pilaf seasoned with lemon and fresh herbs can be a harmonious side dish option.
Pickles: Cucumber, cabbage, or gherkin pickles can provide a refreshing and tangy element to your veal schnitzel meal.
Your choice of side dishes can vary based on personal preferences and the tastes of your diners. Feel free to experiment with different options to discover your favorite combinations.
Enjoy your meal!