After my post about Viennese potato salad, it won’t be a surprise that my next post that was inspired by my trip to Vienna is about Wiener Schnitzel. Although this is probably the most famous savory dish from Vienna (unfortunately I did not have time to try Sachertorte as well, which is of course the most famous sweet dish from Vienna), it is actually based upon an Italian dish: cotoletta alla milanese. The Italian version is strictly from veal, but a Wiener Schnitzel can be made from either pork or veal.
A good Wiener Schnitzel is tender on the inside and very crispy on the outside. To achieve this, you need to fry it in a pretty substantive layer of hot oil. The crispy outside should brown as soon as possible, to avoid overcooking the inside.
flour for dusting
salt and pepper
plenty of vegetable oil for frying
lemon slices for garnish
Serve with erdäpfelsalat and a slice of lemon.
Wiener Schnitzel mit Erdäpfelsalat is best paired with a Grüner Veltliner, a dry white wine from Austria.
Two years ago I posted about 4 types of homemade ravioli at once. Ravioli is one of my specialties. Each parcel is so delicate, but bursts with flavor.