Wiener Schnitzel is one of the best-known and most popular dishes in Austrian cuisine, and is served all over the world. Although it is now regarded as a classic Austrian dish, its origins are not entirely clear and several culinary traditions have influenced its development.
The Italian connection – Milanese schnitzel or Austrian speciality?
According to one of the most popular theories, the predecessor of the Wiener schnitzel was the Italian „Cotoletta alla Milanese”, or Milanese schnitzel. The first written record of this dish dates back to 1134, when veal was breaded and fried in butter in Milan. In 1869, a cook of an Austrian general, Marshal Radetzky, is said to have brought this recipe with him from Italy to Vienna, from where it spread to Austria.
Some historians believe that this story is probably a legend and that fried meat already existed in Vienna in the late 1700s.
TIPS:
If the meat is tough: you can marinate it overnight in milk or lightly salted water.
For extra crispy breadcrumbs: mix a little panko breadcrumbs into the breadcrumbs.
Don’t overcrowd the pan: this way the slices cook evenly and don’t absorb too much oil.
CRISPY VENISON WIENER SCHNITZEL
INGRIDIENTS:
- 600 g venison (thinly sliced)
- 4 tablespoons of flour
- 2 eggs
- 10 tablespoons of breadcrumbs
- Oil or fat (for frying)
- 1 lemon (for serving)
MEAT PREPARATION
- Slice the venison into slices about 1 cm thick.
- Carefully pound it out so that it flattens to about 0,5 cm thick.
- Salt and pepper both sides of the meat.
NEXT STEPS
- Prepare three separate pans. In the second, beat the eggs. In the third, put the breadcrumbs.
- Roll the slices first in flour, then in eggs and finally in breadcrumbs.
- Shake the breaded slices gently so that the excess crumbs do not burn during baking.
BAKING
Heat a large frying pan with plenty of fat or oil (160-170 °C).
Fry the bundled meat slices for 2-3 minutes on each side until golden brown.
Remove the finished slices onto paper towels to absorb excess fat.
I’m a passionate hunter and a fan of wild game cooking, sharing my experiences in the woods and my respect for nature through recipes and hunting stories. My goal is to inspire you to discover sustainable hunting and real, pure flavours.
